Korean sweet pancakes (Hotteok 호떡) - AFF Korea Apr 2014

I've been eyeing this sweet pancakes (by Maangchi) since beginning of April and in fact watched her video a dozen times. Maangchi mentioned that this is one of the most popular street snack in Korea. Finally decided to do it today!

Halved the recipe since I'm just testing it out. It's really very simple (both the ingredients and steps). Just add the dough ingredients together in a bowl, mix thoroughly and let the dough rise two times. Then wrap with the filling ingredients and pan fry.

I made my Hotteok mini size about 8cm diameter, and tried two types of filling. The traditional one with brown sugar, walnut and cinnamon, and another popular Mozzarella cheese one.

I must say the hotteok tasted really yummy and like Maangchi said, they are best eaten hot. The pancake was crispy on the outside and chewy inside. The brown sugar melted into syrup which went well with the pancake, the cinnamon taste was so alluring (I'm a cinnamon lover) and the chopped walnut added a little bit of texture. The savoury option of mozzarella cheese filling was also very nice with a warm comfort in each bite.

Had four mini pancakes as my lunch (also having salad) and freeze the other half of the dough for another day, would probably let hubby and son try as well.

This is definitely a great snack, quite filling (no pun intended) I would say. I believe I will be making this pancake from time to time, probably make and freeze some dough in advance and cook whenever I have the craving :)

Korean sweet pancakes (Hotteok 호떡)
(recipe from Maangchi)

Ingredients (makes 4 regular size pancakes or 8 mini pancakes)

Dough

• 1/2 cup lukewarm water
• 1 tbsp sugar
• 1 tsp instant yeast
• 1/4 tsp salt
• 1/2 tbsp vegetable oil
• 1 cup all purpose/plain flour

Brown sugar filling (with excess)

• 1/4 cup brown sugar
• 1/2 tsp cinnamon powder
• 1 tbsp walnut, lightly toasted and finely chopped

Steps

• Put lukewarm water in a mixing bowl.
• Add sugar, instant yeast, salt and oil. Mix well using rice scoop.
• Add flour and mix well using rice scoop. A sticky dough will form.
• Cover bowl with lid or clingwrap and let dough rise till double in size, about 1hr.
• After 1hr, knead the dough lightly using rice scoop to remove gas bubbles. Cover and let rise for another 20 mins.
•  Meanwhile, prepare brown sugar filling by mixing all the ingredients together.
• After 20 mins, knead the dough again to remove gas bubbles.
• Prepare a mat and spread about a handful of flour. Dust hands generously with flour.
• Place the dough onto the mat. Lightly knead and divide into 8 portions.
• Take one portion of dough, flatten it, put some filling in the center of the dough, then seal it (pitching inwards) to make a ball.
• Repeat this 8 times to make 8 stuffed balls. If not using all the portions immediately, wrap the balance portions individually using clingwrap and chill in fridge or freezer.
• Heat non-stick pan over medium low heat and add 1 tsp olive/vegetable oil.
• Place 1 ball (sealed side downwards) onto the pan and press the dough with a spatula to flatten.
• When the bottom of the dough ball is light golden brown, turn it over and cook the other side till light golden brown as well.
• Best serve hot.

I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts.