Sweet Korean Pancakes Recipes

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.

SWEET KOREAN PANCAKES

Steps:

• In a large bowl, whisk 2-1/2 cups flour, baking soda, salt, and 1 tablespoon granulated sugar. Stir in milk and mix until smooth. Gradually add in remaining flour until dough is stiff. On a floured surface, gently knead until dough is smooth. Shape into a ball, cover with a clean dish towel and let rest for 15 minutes.
• Meanwhile, in a small bowl, combine brown sugar, remaining 2 tablespoons granulated sugar, cinnamon, and walnuts; mix well. Divide the dough into 12 equal pieces. Using your fingers or a rolling pin, press the dough into a 3-inch circle. Place 1 tablespoon of cinnamon-sugar mixture into the center of dough, then bring up the sides and pinch them together to seal tightly.
• Place on a flat surface and, using a rolling pin, gently roll out to about 1/4-inch thickness. Repeat with remaining dough.
• In a large skillet over medium-low heat, heat oil until hot and cook hotteoks in batches 2 to 3 minutes per side or until golden brown. Serve hot.

KIMCHIJEON (KIMCHI PANCAKES)

Steps:

• Thinly slice the kimchi, about 1/2-inch thick. Cut the scallions into about 2-inch pieces. If the white part is thick, cut in half lengthwise. Thinly slice the onion.
• In a large bowl, combine the flour (or pancake mix) with the liquid from kimchi, the optional gochujang/gochugaru and egg, and water, a little bite at a time. Start with dissolving the gochujang with water, and mix everything together. Do not over mix.
• Add a little more water if the batter is too thick. The batter should flow easily from a spoon.
• Stir in the kimchi, scallions, onion and the optional protein of your choice.
• Heat one tablespoon of oil in a non-stick pan over medium heat. Ladle the mixture into the pan, and spread it evenly into a thin round shape. Cook until the edges turn light golden brown, about 3 minutes. Turn it over, and add more oil to the sides of the pan. Gently swirl the pan to distribute the oil under the pancakes. Press the pancake down with a spatula. Cook until the other side is nicely browned and crispy, 2 to 3 minutes.
• Repeat the process until there is no remaining batter. Serve hot with a dipping sauce, if desired.

HOTTEOK: KOREAN SWEET PANCAKES

Steps:

• Pour a cup of lukewarm water into a mixing bowl.
• Add the yeast, sugar, salt and oil. Stir.
• Dump in the flour. Mix just until the dough comes together.
• Cover the bowl with cling film and leave to rise until double in volume.
• Sprinkle flour on the work surface. Dump the dough on the floured area. Knead for about two minutes. Put back in the bowl and leave to rise while you prepare the filling.
• In an oil-free pan, toast the nuts until glistening with their own oil. Cool then chop - finely or coarsely, that is up to you.
• In a small bowl, whisk together the brown sugar, cinnamon and nutmeg.
• Stir the chopped nuts into the sugar mixture.
• Take the dough out of the bowl and form into a log. Cut into eight to 10 equal pieces.
• Take a piece of dough, flatten between your hands, fill with about two heaping teaspoonfuls of the nut-sugar mixture, gather the edges then pinch to seal.
• Repeat for the rest of the dough and filling.
• Heat half a teaspoonful of oil in a pan. Lower a piece of filled dough. Cook over medium heat for about 30 seconds. Flip. Drizzle in another half a teaspoonful of oil.
• Using the back of a spatula, flatten the dough to about half an inch thick.
• Cover the pan and cook the pancake for a minute.
• Uncover, flip and cook for another half a minute.
• Repeat until all the pancakes are cooked. Note that, if you have a large frying pan, you can cook more than one pancake at a time.
• Serve the hoddeok (hotteok) as soon as they are done. That's when they are at their very best.

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!

9 DELICIOUS KOREAN PANCAKE RECIPES: CRISPY SPINACH PANCAKES

Steps:

• Cut spinach about 1.5-inch long pieces and place them in a large mixing bowl. Add the onion, salt, and 1 cup of flour to the spinach.
• Pour 1/2 cup of water and toss everything together by using a spoon or a tong. Add more flour and water if you prefer doughier pancakes. The batter consistency can be adjusted by your preference.
• Heat 1 tablespoon of oil in a skillet over medium heat. Place a spoonful of spinach batter in a hot skillet and fry for 2-3 minute or until golden and crispy. Flip to the other side and continue to fry for another 2-3 minute. If your skillet seems dry, drizzle more oil as needed.
• Serve the pancakes hot with the dipping sauce.
• To make the dipping sauce, combining the soy sauce, lemon juice, and toasted sesame seeds in a small mixing bowl.