Ho Dduk Korean Pancakes Recipes

HO DDUK (KOREAN PANCAKES)

Steps:

• Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
• Mix potato flakes with cold water in a separate bowl.
• In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
• Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
• Mix until well blended.
• Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
• Remove from bowl and knead on a floured board for about 10 minutes.
• Grease a clean bowl and set the dough inside to rise for about 45 minutes.
• Divide into 36 balls and cover with a damp cloth.
• Mix brown sugar and cinnamon together.
• Add more cinnamon if you prefer.
• Add enough oil to the bottom of a skillet to just barely cover the bottom.
• Heat over a medium flame.
• Take a ball of dough and flatten in the palm of your hand.
• Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
• Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
• Let cook another 30 seconds, flip and flatten some more.
• Allow it to finish browning.
• Remove from skillet and let cool on a paper towel.
• Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.

HOTTEOK (KOREAN SWEET PANCAKES) RECIPE BY TASTY

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!

KOREAN BROWN SUGAR/CINNAMON FILLED PANCAKE

Steps:

• Leave the mix of fermented yeast water in a warm place (30-40°C) for 10 minutes.
• After 10 minutes, sieve the flour then add the salt, milk, and yeast water.
• Mix them well and cover the bowl with wrap. Ferment it in a warm place for 3 hours.
• When the dough is ready, put some oil on your hands (anti stick purpose) and separate an adequate amount of the dough (to allow 6 to be made), then put it on your hand.
• Widen the dough with your hands and put a spoonful of stuffing on it. Seal the dough. Repeat it for the rest of the dough.
• Preheat the frying pan for 20 seconds and add some oil.
• Put 2-3 sealed dough balls onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat).
• Press the dough with a spatula and when both sides are golden brown you can serve them on a plate.