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One use a lot of rice paper and make sure to have a good supply, since it can be used in a wide variety of ways. It’s delicious fried, similar to other ingredients! These half-moons are packed with an aromatic chicken mince, while tteokbokki is a Korean dish of soft rice cakes that are commonly prepared in a flavorful broth. They can be difficult to locate, but I love them, so I make my own.

Homemade Rice Paper Tteokbokki (pictured top)

Prep 5 minutes
Cook 20 minutes
Makes 12

One packet of circular rice papers
Three tablespoons oil
Six cloves of garlic, finely diced
45ml of gochujang paste
2 tbsp soy sauce

To serve
Toasted sesame oil
Spring onions, finely sliced
Toasted sesame seeds

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

Roll each one into a log, then cut in half and set aside.

Pour the oil in a broad frying pan on a moderate flame and, when it's heated, add the minced garlic and fry.

When the garlic becomes fragrant and colored, add 750ml cold water, the Korean chili paste and the soy sauce, and simmer for five minutes.

Place the prepared rolls into the pan and allow to cook for several minutes, until the rolls are coloured and soft.

Serve with a drizzle of sesame oil and a sprinkling of sliced spring onions and toasted sesame seeds.

Chicken Half-Moons

Prep Five minutes
Cook Thirty minutes
Makes six

500g chicken mince
One teaspoon garlic paste
1 tsp ginger paste
2 spring onions, sliced
5ml of salt
3 tsp chilli flakes
1 egg
6 rice paper circles
Frying oil, for deep frying
A chili sauce, to serve

Put the chicken mince in a bowl, then incorporate the garlic and ginger pastes, chopped green onions, salt and crushed chillies.

Crack in the egg and mix until everything is well combined.

Prepare a shallow dish and pour in some cold water.

Soak a rice paper wrapper in the water and leave it until pliable – it softens almost instantly.

Place the wrapper on a surface, spoon a sixth of the chicken mince mixture on a single side of the paper, then distribute it evenly, keeping a small edge.

Cover it with the remaining 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.

Add sufficient oil into the base of a pan so that the bottom is coated.

Heat it up on a high setting and, when sufficiently heated, gently lower in the half-moons in batches and cook until golden and crispy.

Following a couple of minutes, carefully turn them and cook on the other side.

Repeat with the remaining half-moons.

Enjoy immediately while warm with a preferred spicy condiment.