Hotteok Recipes

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 (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 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!