Hotteok
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Hotteok
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Hotteok or hoeddeok is a kind of filled pancake, popular in the streets of South Korea, from Korean Chinese cuisine.
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Ingredients
For the dough
- 1 tablespoon active dry yeast
- 4 tablespoons lukewarm water , 97 F / 36°C
- ½ teaspoon caster sugar
- 2¼ cups all-purpose flour
- ½ cup glutinous rice flour
- 1 teaspoon salt
- 1 tablespoon caster sugar
- 1 tablespoon vegetable oil
- 1 cup milk (or water or more, at 97 F / 36°C)
For filling
- ¼ cup caster sugar
- ⅓ cup brown sugar
- 1 teaspoon ground cinnamon
- 10 tablespoons assorted toasted seeds and nuts , sunflower seeds, pumpkin seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, almonds, cashews etc
- vegetable oil , for frying
Equipment
- Stand mixer
- Non-stick pan
- Spatula
Instructions
- In the bowl of a stand mixer, add the active dry yeast, lukewarm water, and caster sugar.
- Mix and let sit for 15 minutes away from drafts.
- Sift together the flour, glutinous rice flour and sugar.
- Pour this mixture over the yeast mixture.
- While starting to knead at medium speed, add the oil.
- Then gradually add the milk (or water).
- After one minute of kneading, add the salt and knead until a slightly sticky dough forms.
- Cover the dough with plastic wrap. Place it in a warm place away from drafts and let it rise until it doubles in size, about an hour.
- While the dough is proofing, prepare the filling by just chopping all the nuts and mixing all the other ingredients (seeds) well.
- When the dough has doubled in size, roll it out in a circle on a floured work surface.
- Cover it with a cloth and let it rest for another 30 minutes until it doubles in volume again.
- With oiled hands, divide the dough into balls of about 2 inches (6 cm) in diameter.
- Heat 5 tablespoons of frying oil in a non-stick pan over medium heat.
- Flatten a ball into a thick disc, creating a shallow well in the middle.
- Add a tablespoon and a half of filling and press lightly with the spoon.
- Carefully gather the edges together, possibly pinching to seal.
- Place the sealed side in the pan and flatten a little by pressing down on it with a spatula.
- Cook for a minute, then flip.
- Press for a few seconds to flatten.
- Cook until both sides are golden brown.
- Repeat the process with the remaining dough and filling.
Ratings
- The amount of liquid needed may vary depending on the flour. Start with the amount indicated and very gradually add more liquid if necessary. The dough should be slightly sticky.
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