🔗 Share this article The Chef's Recipes for Chicken Half-Moons and Rice Paper Tteokbokki Many home cooks regularly utilize a lot of rice paper and typically have a stocked pantry, because it can be used in a multitude of applications. Frying makes it wonderfully tasty, similar to other ingredients! These half-moons are filled with an fragrant ground chicken, while tteokbokki is a popular Korean specialty of soft rice cakes that are commonly prepared in a flavorful broth. They can be difficult to locate, yet they are a favorite, so I prepare them from scratch. Rice Paper Tteokbokki (pictured top) Prep Five min Cook Twenty min Makes 12 A standard pack containing rice paper spring roll wrappers 45ml of oil 6 garlic cloves, peeled and finely chopped 3 tbsp gochujang paste Two tablespoons soy sauce To serve Toasted sesame oil Green onions, cut into thin rings Sesame seeds Briefly soak each wrapper of rice paper in a bowl of cold water, letting them soften. Roll each one into a log, then divide into halves and set aside. Pour the oil in a broad frying pan on a moderate flame and, when it’s hot, add the minced garlic and fry. Once the garlic is golden, add 750ml cold water, the spicy paste and soy sauce, and simmer for five minutes. Gently add the rice paper cylinders into the pan and simmer for five to eight minutes, until they soften and the sauce thickens. Top with a trickle of sesame oil and a sprinkling of chopped green onions and some sesame seeds. Crispy Chicken Parcels Prep 5 minutesCook Thirty minMakes six Half a kilogram chicken mince 1 tsp garlic paste 1 tsp ginger paste Two green onions, trimmed and thinly sliced5ml of salt Three teaspoons chilli flakes One egg Six rice paper sheetsNeutral oil, to fry inHot sauce, as an accompaniment Place the ground chicken in a bowl, then mix in the garlic and ginger pastes, diced scallions, salt and crushed chillies. Add the egg and stir until fully incorporated. Prepare a shallow dish and fill it with some cold water. Soak a rice paper wrapper in the water and soak until soft – it softens almost instantly. Put the softened sheet on a cutting board, portion out some of the chicken filling on half of the paper, then distribute it evenly, ensuring a centimeter border. Cover it with the remaining half of paper over the top of the filling, then seal the border to seal. Continue this process for the other five rice paper sheets and filling. Add sufficient oil into the base of a pan so that it’s entirely covered. Put on a high heat and, when hot, place the half-moons in batches and fry until crisp and golden. After a few minutes, flip them over and fry the second side. Continue with the rest of the parcels. Present hot or at room temperature with a preferred spicy condiment.