🔗 Share this article

I use a lot of rice paper and make sure to have a good supply, because it can be used in a wide variety of ways. Frying makes it wonderfully tasty, as are most things! These savory pockets are stuffed with an fragrant ground chicken, while tteokbokki is a popular Korean specialty of springy rice cylinders that are typically simmered in a sauce. They can be difficult to locate, yet they are a favorite, so I prepare them from scratch.

DIY Chewy Rice Tubes (pictured top)

Prep 5 min
Cook Twenty min
Makes 12

One packet of circular rice papers
3 tbsp oil
Half a dozen cloves of garlic, peeled and finely chopped
45ml of gochujang paste
Two tablespoons soy sauce

To serve
Toasted sesame oil
Spring onions, trimmed and thinly sliced
Sesame seeds

Submerge each round of rice paper in a lipped plate of cold water, submerging them until soft.

Form each into a cylinder, then cut in half and set aside.

Heat the oil in a wide pan on a medium heat and, when it's heated, add the chopped garlic and fry.

As soon as the garlic turns brown, add approximately 750ml cold water, the Korean chili paste and soy sauce, and simmer for five minutes.

Place the prepared rolls into the pan and simmer for five to eight minutes, until they soften and the sauce thickens.

Finish with a splash of sesame oil and a sprinkling of chopped green onions and toasted sesame seeds.

Crispy Chicken Parcels

Prep 5 min
Cook 30 min
Makes 6

Half a kilogram chicken mince
5ml of garlic paste
1 tsp ginger paste
Two green onions, trimmed and thinly sliced
5ml of salt
3 tsp chilli flakes
A single egg
Half a dozen rice paper wrappers
Vegetable oil, for frying
Your favorite spicy sauce, for serving

Put the chicken mince in a bowl, then incorporate the garlic and ginger pastes, diced scallions, salt and chilli flakes.

Crack in the egg and stir until fully incorporated.

Prepare a shallow dish and add some cold water.

Briefly immerse a rice paper circle in the water and let it soften – this happens very quickly.

Lay the paper on a board, spoon a sixth of the chicken mince mixture on half of the paper, then distribute it evenly, keeping a small edge.

Fold the other half of paper over the top of the filling, then crimp the edges to seal.

Continue this process for the other five rice paper sheets and filling.

Heat a layer of oil into the base of a skillet so that it’s entirely covered.

Put on a high heat and, when sizzling, place the half-moons a couple at once and cook until golden and crispy.

Following a couple of minutes, flip them over and cook on the other side.

Repeat with the remaining half-moons.

Present hot or at room temperature with your favourite hot sauce.