Hotteok Recipes

HOTTEOK KOREAN PANCAKE RECIPE

Steps:

• Combine the water, sugar, yeast, salt, and vegetable oil in a large bowl and stir well to dissolve the yeast. (The water should be warm, just below too warm to touch.)
• Stir in the flour and knead the dough in the bowl until smooth, about two minutes. (The dough will be very sticky. It will feel less like "kneading" and more like just moving around sticky paste.)
• Cover the bowl with plastic wrap and let stand at room temperature until the dough doubles in size. (About one hour.)
• With well-oiled hands, knead the dough in the bowl for five minutes to deflate the gas bubbles and make it smooth again. Re-cover with plastic wrap and let rest at room temperature for another 30 minutes.
• Combine all of the filling ingredients in a small bowl, mix well.
• Dust a large cutting board with the 1/3 cup flour.
• With well-oiled hands, knead the dough in the bowl to deflate the gas bubbles, about five minutes.
• Transfer the sticky dough to the board and shape it into a ball. With floured hands, divide the dough into 8 equal pieces. Shape each piece into a ball.
• Flour your hands, flatten one ball of dough and spoon about 2 tbsp of filling in the center. Gather the edges together and pinch to seal. Repeat for all 8 balls of dough. (You can cover the filled balls with plastic wrap to prevent drying, or work quickly.)
• Heat a 10- to 12-inch nonstick skillet over medium heat. Add about 1-2 tablespoons of vegetable oil and swirl the skillet to coat evenly.
• Place the filled hotteok in the skillet, seam side down. (I fried two at a time, be careful not to crowd the pan.)
• When the bottom turns light golden brown, about 1-2 minutes, turn the hotteok over and press each one down using the hotteok press (or back of spatula) to make a thin disc.
• Cook for another 1-2 minutes on the second side, until you start to see the syrup through the dough. Be careful not to let the syrup leak out and burn.
• Carefully remove the hotteok from the pan and set aside on a plate lined with wax paper. Don't stack the hot hotteok on top of each other.
• Wipe the skillet clean using a paper towel and tongs, and add clean oil. Repeat the frying process for the remaining hotteok.
• Enjoy immediately. (Remember the filling will be very hot!)

HOTTEOK

Steps:

• Make the dough. Sieve through the flour into a large bowlthen add the salt, sugar, yeast and milk. Mix them well into a dough and cover the bowl with plastic wrap. Ferment itat a comfortable room temperature until the dough doubles in size. (About 1 hour at room temperature 27°C) Once the dough is raised, release the gas by punching the dough with your hands a few times. Cover with the wrap again and rest for another 20 mins. When the dough is ready, put some cooking oil on your hands (for anti-stick purpose) and separate the dough to allow 6 medium sized pancakes to be made.
• Prepare the filling. In another mixing bowl, add brown sugar, cinnamon powder and ground peanuts. Mix well and set aside.
• Make the pancakes. Coat your hands with vegetable oil. Put one of the pieces of dough on your hand, flatten the dough with your hands so that you can add about 1 tbsp size filling onto it. Once it's done, seal the dough by gathering the corners. Repeat this for the remaining dough.
• Fry the pancakes. Pre heat a frying pan on medium heat andonce it's heated add a thin layer of cooking oil. Place adough (1 or more depending on size of your pan. If more, allow enough room to expand between the dough when pressed down) into the pan and cook it on medium heat until the bottom side is lightly golden brown (about 30 seconds). Flip it over and press the dough down with a solid turner or professional press. Cook until the bottom part is golden brown (about 1 min). Flip the pancake over one last time then reduce the heat to low. Cover the pan with a lid and cook until the sugar filing fully melts (about 1 min). It is still edible if you don't further cook with a lid on but not all the sugar filling will be melted. Remove and leave to drain on paper towels.

HOTTEOK

Steps:

• Combine flour, yeast, and 2 teaspoons white sugar together in a bowl.
• Stir milk and water together in a microwave-safe bowl and heat until lukewarm, about 20 seconds. Pour milk mixture into the flour mixture and mix with a fork until dough is evenly combined.
• Turn dough onto a lightly floured surface and knead for 2 minutes. (Dough will be sticky.) Add salt to the dough and knead until dough is smooth, 2 minutes more. Shape dough into a ball, place on a floured surface, cover with a wet paper towel, and let rise for 10 minutes.
• Mix brown sugar, 1/4 cup white sugar, walnuts, sesame seeds, and cinnamon together in a resealable plastic bag. Close bag and shake until filling is evenly combined.
• Roll dough into a cylinder, cut into 10 pieces and form each into a ball. Roll each ball into a 5-inch circle using a rolling pin. Place dough into the palm of your hand and spoon 2 tablespoons filling into the middle of the dough. Wrap dough around filling, forming into a ball by taking 4 corners of dough, pinching together in the middle. Take another 4 corners and pinch together, sealing completely. Place balls, seam-side down, onto a floured surface.
• Roll each ball into a 5-inch circle using a rolling pin, making sure filling stays in dough.
• Place margarine in a skillet, spreading around with a paper towel; heat over medium heat. Place dough in the melted margarine and cook until golden brown, 5 to 10 minutes per side.

SWEET PANCAKES WITH BROWN SUGAR SYRUP FILLING (HOTTEOK)

Steps:

• Place 1 cup of lukewarm water into a mixing bowl. Add white sugar, yeast, kosher salt, vegetable oil, and stir it well. Add 2 cups all purpose flour and mix it with a rice scoop, or by hand. Let the dough rise. It should sit with the lid closed at room temperature for 1 hour. After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough. Let it rise for another 10-20 minutes.
• Mix the turbinado sugar, cinnamon powder, and walnuts in a bowl.
• Knead the dough again to remove the gas bubbles. Place and spread about ½ cup flour on your cutting board. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls. Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball. Repeat this 8 times to make 8 stuffed balls.
• Place 1 ball on the pan and let it cook for 30 seconds. When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD). Let it cook about 1 minute until the bottom is golden brown. Turn it over again and turn down the heat very low. Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup! Serve hot!

HOTTEOK (KOREAN SWEET PANCAKES)

Steps:

• Sift the flour into a large bowl and add salt, sugar, and yeast. Stir in oat milk and oil and mix well until a dough is formed.
• Shape the dough into a ball, cover the bowl with a plastic wrap and let sit at room temperature for 1 hour, until the dough has doubled in size. You may need to do it for longer depending on the temperature of your room (mine is set to 74ºF / 23ºC).
• Mix all the ingredients for the filling into a bowl and set aside.
• Once the dough has doubled in size, punch it a few times to pop the gas bubbles. Reshape it into a ball, cover and let sit for an additional 20 minutes.
• Coat your hands with a little flour or oil (to prevent the dough from sticking to your hands), and divide the dough into 8 equal-sized pieces.
• Grab one piece of dough and flatten it out in you the palm of your hand. Grab about 1 tablespoon of the filling and place it in the center of the flattened dough.
• Gather the edges of the dough and pinch to seal it. You should end up with a ball of dough with filling inside. Repeat this step until all the dough has been used.
• Heat a large pan over medium heat and when the pan is hot, add about 2 tablespoons of vegetable oil, grapeseed oil, or other neutral oil.
• When the oil is hot, add one dough ball and press it down using a spatula, until it's about half an inch thick. You can add as many pieces as you want to the pan (don't overcrowd the pan though), just make sure that there is enough space between each pancake so they don't stick together. Cook until the bottom is golden brown (about 1 minute) and flip it over. Cook for another minute or until the bottom is golden brown and the dough fully cooked.
• Transfer the pancakes to a plate and repeat until all the pancakes are cooked. Serve immediately, these taste best when they are warm.

SWEET KOREAN PANCAKES: HOTTEOK

Steps:

• Sift the flours. If you use Shiratamako you can pulverize it in a mortar or leave it in grains, they will melt with milk.
• In a bowl, combine all the dry ingredients.
• Create a hollow in the flour and pour in the oil and warm milk. Knead until you get a smooth dough. The dough must be sticky but still detaches from the hands.
• Cover with plastic wrap and let rise for 1 hour or until doubled in a warm place.
• Coarsely chop almonds, cashews and peanuts.
• Combine all ingredients in a bowl and mix with a spoon.
• Take the dough and deflate it, reshape it into a sphere and let it rise for another 30 minutes.
• Start heating a pan or smooth non-stick plate.
• Grease your hands with a little oil and divide the dough into 6 equal balls.
• Flatten the ball into a disc, leaving it a little thick. With your fingers create one dell in the center and put about 1 ½ Tbsp of filling in the center.
• Close the edges well by pinching them (like round Chinese dumplings) creating a ball again.
• Grease the pan and place the ball on the pan with the sealed side down, then flatten it using a flat, smooth meat beater. Alternatively, you can flatten it with your greased hand always with the closure down before putting it in the pan.
• Cook for about 1 minute / 1 - ½ minutes on each side or until golden brown. Repeat for each Hotteok.
• Serve them hot

HOTTEOK (KOREAN STYLE SWEET PANCAKE)

Steps:

• In a large liquid measuring cup, combine warm water, sugar, and yeast until completely dissolved. Let it sit for 5 minutes or until the yeast activates and creates some foam on the surface.
• In a large bowl, mix all purpose flour and sweet rice flour until well combined.
• Whisk in oil and salt to the warm water and yeast mixture. Pour this over your dry ingredients. Mix with a wooden spoon until a sticky dough forms. Cover the bowl with plastic wrap and let dough rise in a warm place for about 3 hours or proof overnight in the refrigerator.
• Meanwhile, for the filling, add peanuts and sesame seeds into a food processor and process until well broken down into a breadcrumb-like texture. If you don't have a food processor, you can break them down in a mortar and pestle or put them in a ziploc bag and smash them with a pan.
• Mix your crushed nuts and seeds with sugar, cinnamon, and a pinch of salt (omit the salt if your nuts or seeds already had salt on them). You can also skip the nuts and seeds and opt for a plain cinnamon sugar filling.
• Once the dough is ready, add oil into a pan, enough to generously coat the bottom. Heat oil over medium high heat. You want the oil hot enough so that your hotteok will sizzle when it hits the pan and fry nicely golden brown at a good pace. The oil shouldn't be so hot that your hotteok browns or burns too quickly.
• Coat both hands generously with neutral oil so that the dough doesn't stick to your hands. Take about 3 oz of dough, gently flatten it onto your palm, and add 2 tablespoons of filling. Bring the dough from around the edges towards the center to cover the filling and seal it completely by pinching the edges together.
• Place the hotteok, seam side down, onto your preheated pan. Depending on the size of your pan, you can make about 2-3 hotteoks at a time. Just don't overcrowd your pan, as the hotteoks need space to expand when pressed. Cook for about 30 seconds. Coat your hotteok press or spatula with oil so that the hotteok doesn't stick to it. Press the dough down with your hotteok press or spatula to flatten the hotteok. Cook for another 1-2 minutes or so or until the bottom is golden brown and crispy.
• Carefully flip the hotteok over. Cook this side until golden brown and crispy just like the other side.
• Transfer cooked hotteok onto a cooling rack or a plate lined with a paper towel to drain off any excess oil.
• Repeat steps 7-10 until you make the desired amount of hotteoks. Serve immediately and enjoy while it's warm. You can place any left-over dough in a covered bowl in the fridge for up to 2 days and save the left-over filling in a container with a lid.