This yummy Korean street food is actually pretty simple to pull off at home.
Becky Low shares how to make Korean pancakes, or hotteok.
Korean Hotteok
½ cup warm water
½ cup warm milk
1-2 tablespoons sugar
2 teaspoons dry active yeast
½ teaspoon salt
1 tablespoon vegetable oil, plus more for frying
2 cups flour, don’t pack the cup
½ cup sweet glutinous rice flour
½ cup brown sugar
½ -1 teaspoon cinnamon
¼ cup finely chopped nuts (peanuts, walnuts, pecans, almonds etc)
Ice cream, optional
Combine water, milk, sugar, salt and yeast in mixing bowl; stir. Set aside for 3-5 minutes while yeast begins to foam. Add oil.
Lightly spoon flour in cup to measure, and add to liquid; add rice flour; mix well. Dough should be on the sticky side. Cover bowl, set in a warm place to raise for 1 hour.
Prepare classic filling, or try one of the variations below. Mix together brown sugar, cinnamon and finely chopped nuts; set aside.
Punch down or remove excess air from the dough. Pinch off balls of dough about the size of a golf ball – or turn dough out on a lightly floured surface and divide into 8 balls. Oil hands, flatten each dough ball into a disk about the size of a CD. Place 1-2 tablespoons filling in center of each disk, bring edges of dough up over the filling and pinch edges to seal.
Heat 1-3 tablespoons oil in griddle or skillet over medium to medium-low heat (use enough oil to coat the bottom of the griddle). Place filled dough balls, seam side down in hot oil, flatten hotteok with a hotteok pancake press, spatula, or flat bottom cereal bowl brushed with oil; fry 2-3 minutes or until golden brown. Turn pancakes, flatten again and fry 2-3 minutes longer.
Tips:
Pour a few tablespoons oil in a small bowl; use oil to keep hands oiled. Dip a brush in the oil to recoat cooking griddle. Sometimes cooks will cover pan with a lid for 30 seconds to help cook the Hotteok and melt the sugar into syrup.
Caution – Filling will be hot. Allow to cool appropriately before biting in. Enjoy with a cold glass of milk, or cut Hotteok into pieces and serve hot with a scoop of ice cream and drizzled with chocolate syrup.
Notes:
Makes 8 pancakes
Variations:
For fun, try Hotteok with one of the following:
Nutella
Sliced strawberries and cream cheese
Shredded Mozzarella cheese
Noodle and Veggie or other savory fillings
Becky Low represents The Dairy Council of Utah/Nevada. For delicious dairy recipes and nutrition information go to
www.dairycouncilutnv.com or Facebook www.facebook.com/DairyUTNV.
For nutrition research go to www.nationaldairycouncil.org.
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