This Korean snack is similar to a spring roll, but it is spicier. This Korean variant is made of gochujang, a red pepper paste that ensures the spicy taste.
Recipe based on 60 pieces
Ingredients
- 300 gram beef
- 1 teaspoon water
- 1 big onion (minced)
- 1 teaspoon apple vinegar
- 2 tablespoon dried chili flakes*
- 1 fresh Spanish pepper (minced)*
- Salt and pepper for the flavor
- 1 tablespoon sugar*
- 15 spring roll pastry cutted in four pieces*
- 2 tablespoon gochujang sauce*
- 1 tablespoon sesame oil*
- 2 cloves garlic (minced)*
- 1 egg*
- 1 tablespoon corn syrup*
- Frying oil*
* Available at Oriental Webshop
Directions
Cut the spring roll pastry into four pieces. Cover the sheets with a moist paper towel so it won’t dry out. Mix the beef, the minced onion, the Spanish pepper, the egg, the gochujang, the sesame oil, the sugar, the water, the apple vinegar, the dried chili flakes, the garlic and the corn syrup together. Add some salt and pepper for flavor. Finally mix everything well.
1. Put the spring roll on the table, with the tip towards you.
2. Put 1 teaspoon topping on the spring roll, grab the tip and fold it over the topping.
3. Fold 2/3 of the left side inwards and do the same for the right side. Fold the snack half firmly and lubricate the edges of the top with the beaten egg and close the snack to fold the top inwards.
4. Heat the oil to 170 degrees and fry the Korean snacks in small portions until they are golden brown
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