Hotteok Food

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:

• 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.

HOTTEOK RECIPE (SWEET KOREAN PANCAKES)

Steps:

• Combine the dry ingredients in a large bowl. Add the warm milk and butter and stir until a dough forms.
• Knead the dough into a ball and cover to rise for 1-2 hours. Dough should almost double in size. TIP: leave to rise in a warm area.
• Once dough has risen, flatten it and divide it into 8 pieces.
• Roll each piece into a ball and flatten it to about 4 inches wide.
• Place 1 tablespoon of filling in the center of each dough circle.
• Fold the dough up and around the filling and make a ball. Be sure that all the filling is surrounding by the dough.
• Flatten the balls into about 3" pancakes.
• Heat 4 tablespoons of cooking oil over medium heat in a nonstick skillet.
• Add the pancakes and cook until golden brown on both sides (about 30 second to 1 minutes per side).
• Add 1 tablespoon of water and cover the pan with a lid. Cook for 30 seconds to allow the filling to melt.

HOTTEOK (KOREAN SWEET PANCAKES)

Steps:

• In a large mixing bowl, combine all-purpose flour, sugar, salt, and active dry yeast. Mix until combined.
• Bring the milk and water up to 120-130 degrees and add into the dough.* Mix until well combined and then cover the bowl with plastic wrap. Let rise for about 1 hour or until doubled in size.
• While dough is rising, combine the brown sugar, cinnamon, and nuts. Mix together and set aside.
• Once an hour has passed, punch dough down to release some of the gas trapped in the dough. Cover and let rise about 30 more minutes.
• Remove dough from bowl and divide into 6 evenly size pieces. Roll into a ball and then roll out into circles about 2-2.5" across. Drizzle about 1 teaspoon of honey into the middle of each disc of dough and then top it with about 1 tablespoon of filling.
• Bring together the edges of the dough and pinch together in the middle.
• Bring a cast iron skillet up to medium heat with a thin layer of oil at the bottom. Once warm, add dough balls into the pan with the pinched side on the bottom. Make sure to leave at least 2-3" empty around each piece. Cook for about 30-40 seconds or until the bottom turns golden.
• Flip them over and press down until they are about 1/2" thick using a spatula. Let cook for about 1 minute or until the bottom is golden brown. Flip 1 more time and cover the pan with a lid, cooking for a final minute. This helps melt the filling.
• Serve immediately.

HOTTEOK (KOREAN STREET FOOD)

Steps:

• In a mixing bowl, combine warm milk, yeast and sugar and whisk until yeast and sugar are dissolved completely. Let it stand in a warm place to activate for 5 to 10 minutes. You will see little bubbles on the surface.
• In a stand mixer or in a large mixing bowl, combine flour and salt. Pour in warm milk mixture. Kneed dough on medium low speed for 5 to 10 minutes if you are using stand mixer. If you are doing it with hand; mix with a wooden spoon or a spatula, until dough is smooth and elastic form, about 5 to 10 minutes. Cover with plastic wrap completely. Let it rise in a warm place for 3 hours.
• Meanwhile, combine all ingredients for filling in a mixing bowl and set a side.
• When dough is ready, heat a large nonstick skillet over medium low heat and add enough cooking oil to cover bottom of skillet.
• Coat your both hands with cooking oil and take about 2 oz of dough at a time and roll as a ball. Flatten dough like a mini pizza using your fingertips. Place round dough on you palm and scoop about 1Tbs amount filling in center. Seal it completely by pinching edges together at top wrapping dough around filling.
• Place shaped dough on preheated skillet, seam side down. Cook for 2 to 3 minutes or until bottom is golden brown and crispy. Meanwhile, keep working on shaping dough.
• Fill it over carefully using 2 spatulas and press dough down with a hottoek press or spatula. Cook another 2 to 3 minutes, or until both side of hotteok is golden brown crispy and sugar is melted inside.
• Transfer hotteok to a paper towel lined plate. Repeat until remaining ingredients are gone. Enjoy when it's warm!!

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.

HOTTEOK

Steps:

• Mix the dough ingredients together in a large bowl. Cover and let rise in a warm place for about an hour. Punch the dough down, recover, and let rise again for about 20 minutes.
• Mix the filling ingredients in a small bowl. Turn the dough out onto the counter and knead for about 5 minutes, until soft enough to handle. Cut into 6 equal pieces. Working one by one, use your hands to flatten the pieces, add in about a tablespoon of filling, and close the dough over the filling, making a small ball. Repeat with all dough pieces.
• Heat a thin layer of cooking oil in a skillet over medium heat. Add in dough balls, being careful not to overcrowd and leaving room for squashing (I did 4 at a time in a 12" skillet). Cook for about 30 seconds on one side, then flip and use the back of a spatula to squash it flat (careful not to ooze any filling!). Cook on this side for about a minute, then flip back over to the first side. Cover the skillet and let cook for about another minute (this helps make the filling melty and syrupy). When both sides are browned and the filling is molten, they are ready to be drained on paper towels and enjoyed! Careful - it's 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 (KOREAN SWEET PANCAKES)

Steps:

• Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100 to 110°F ). Stir in the sugar and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown.
• Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or instant yeast), oil, and warm milk (or water) to the flour mix.
• Knead until everything is well incorporated and a dough is formed. The dough should be a bit sticky, but still comes off the hand.
• Cover the dough with plastic wrap. Place it in a warm place and let it rise until it doubles in size, about an hour.
• Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
• Bring the dough down by reshaping it into a round. Let it sit for another 20 to 30 minutes until it doubles in size again.
• Heat a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece of the dough to make an about 2-1/2-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add one and a half tablespoons of the filling and lightly press it down with the spoon.
• Carefully gather the edges together, pinching to seal. (This might take some practice.)
• Put the sealed side down on the pan, flattening a little by pressing it down with your oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.

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 (SWEET FILLED PANCAKES)

Steps:

• Make the dough: In a small saucepan over medium heat, heat the milk to about 105 degrees. (If you don't have a thermometer, heat the milk until it feels like a warm bath - hot but not scalding). Remove from heat, stir in the granulated sugar and yeast, and whisk until the sugar has dissolved. Let stand in a warm place for 3 to 5 minutes, or until bubbling, to activate the yeast.
• In a large bowl, combine the bread flour, rice flour, cornstarch and salt. Slowly stir in the warm milk mixture until a sticky dough forms. Grease your hands with a little oil to prevent sticking and shape the dough into a ball. Transfer the dough ball to another large bowl greased lightly with vegetable oil, and cover with a clean, damp kitchen towel. Let the dough rise in a warm place until doubled in size, 1 1/2 to 2 hours. Punch it down, cover again and let it rise until doubled in size again, about 1 1/2 hours more.
• Meanwhile, make the filling: In a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt. Muscovado sugar has a tendency to clump - use your fingers to squish any clumps.
• After the dough has risen a second time, dust a clean work surface with bread flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log.
• Cut the dough into 10 equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean kitchen towel or plastic wrap. Dusting with flour as needed to prevent sticking, press a dough ball into a 4-inch-wide disk using your fingertips. Make sure the disk is uniformly thick so the finished pancake will be evenly filled.
• Put the disk in your hand and slightly cup it. Spoon 2 packed tablespoons of the filling into the center of the disk. Seal the disk closed by wrapping the dough around the filling and pinching the edges together at the top. Once sealed, reshape gently to form a ball, set with the seam side down on the floured work surface and cover with a clean kitchen towel or plastic wrap. Repeat with the remaining dough balls and filling. (You may have some leftover filling. Sprinkle it on buttered toast or roti. Combine it with peeled, sliced apples and bake it into a pie or crumble.)
• In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Put 2 or 3 dough balls seam-side down in the skillet and immediately flatten them with a spatula to a diameter of about 4 inches. Reduce the heat to medium and fry the pancakes until golden brown and crisp on the bottom, 3 to 4 minutes. Flip them and cook until the other side is golden brown and the hotteok feel slightly springy to the touch, 3 to 4 minutes more.
• Transfer the hotteok to a wire rack or paper towel-lined plate when done. Repeat with the remaining dough balls, wiping the skillet clean and adding fresh oil for each batch. Let the hotteok cool slightly before serving; it's easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing. Any leftovers can be cooled completely and frozen in an airtight container for up to a month. Reheat in a 350-degree oven, and re-fry in a pan with a little oil to crisp them again.

HOTTEOK, KOREAN SWEET PANCAKE WITH SUGAR FILLING

Steps:

• In a large bowl, mix the flour, the sugar, the yeast and the salt. Then add the lukewarm water and the oil. Mix until everything is well combined.
• Cover the bowl and let the dough rise in a warm place for about 1h, or until doubled in size.
• Meanwhile, in a small bowl, combine all the ingredients for the filling.
• Mix the dough with spoon to release the air out.
• Lightly oil your hands in some oil and form a ball of dough, about the size of a golf ball. Flatten them in your hand and put about 1,5 tablespoons of the filling. Then, pinch the pancake close, forming a ball.
• In a skillet to a medium high heat, add generously some canola oil. Cook the dough balls about 2 minutes, or until golden. Flip around and slightly press the pancake down. Cook for 1-2 minutes more, or until it reaches a golden brown color on both sides.
• Enjoy your Hotteok warm.