Hotteok Korean Pancake 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 (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!