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.
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.
HOTTEOK (KOREAN SWEET PANCAKES) RECIPE BY TASTY
Hotteok are sweet, chewy, and crispy pancakes filled with a syrupy nut or seed mixture and are commonly served as a street food in Korea. They're often folded in half into a paper cup for easy enjoyment while walking and eating.
Provided by Lauren Lee
Categories Breakfast
Time 2h10m
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with the dough hook, combine the warm water and yeast and let sit for 10 minutes, until foamy. Add the flour, 2 tablespoons grapeseed oil, and salt and mix on medium speed until the dough comes together in a ball, about 10 minutes. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 1½ hours, or until doubled in size.
- While the dough is rising, make the filling: In a small bowl, mix together the walnuts, maple syrup, turbinado sugar, salt, and vanilla.
- Divide the dough into 8 portions. Roll each piece into a ball, then flatten it into a 4-5-inch-wide disc. Scoop a heaping teaspoon of filling onto the center of each disc, then pinch the dough up and over the filling to encase and roll into a ball again.
- Heat 2 tablespoons of grapeseed oil in a medium nonstick or cast iron pan over medium-high heat. Once the oil is shimmering, place a dough ball in the pan and immediately flatten with a hotteok press or spatula into a 4-5-inch-wide disc, about ¼ inch thick. Continue to press down on the disc until the bottom is golden brown, about 2 minutes. Flip the hotteok and cook until the other side is golden brown, 2 minutes more. Repeat with the remaining hotteok, adding more oil to the pan as needed.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 237 calories, Carbohydrate 32 grams, Fat 9 grams, Fiber 10 grams, Protein 5 grams, Sugar 5 grams
HOTTEOK (SWEET FILLED PANCAKES)
It is easy to fall in love with hotteok, a Korean street food that's crisp on the outside, and chewy underneath thanks to sweet rice flour. The center oozes with hot sugary nuts (or other fillings - feel free to experiment). The dish came to South Korea by way of Chinese immigrants in the 19th century, and this version is adapted from "Korean Soul Food" (Frances Lincoln, 2019) by the chef Judy Joo. She uses muscovado sugar, as it gives the interior a rich flavor and gooey texture, but the more traditional dark brown sugar works well, too. It's tempting to eat hotteok straight out of the pan, but make sure to let it cool down slightly before enjoying, so the melted sugar doesn't burn the roof of your mouth.
Provided by Priya Krishna
Categories snack
Time 3h45m
Yield 10 hotteok
Number Of Ingredients 12
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.
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- In a large mixing bowl or the bowl of a stand mixer, stir together the lukewarm water, sugar, yeast, oil and salt. Let the yeast proof for about 5 minutes until it starts to get foamy.
- Add the flour to the yeast mixture and knead with the mixer until smooth. This could also be done by hand or just using a rubber spatula, but I just thought it was easier to let the dough hook do the work.
- Cover dough tightly with plastic wrap and allow it to rise for 1 hour at room temperature until the dough has doubled in size. Coat your hand lightly in cooking spray and punch down the dough to remove gas bubbles, then cover again and let the dough rise another 20 minutes.
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