Recipe

North Korean-style Hönökaka

Kimchi-infused Hönökaka: A Fusion of Swedish and North Korean Flavors

4.4 out of 5

This recipe combines the traditional Swedish dish, Hönökaka, with the vibrant flavors of North Korean cuisine. The result is a unique fusion that brings together the hearty and comforting qualities of Hönökaka with the bold and spicy elements of North Korean cooking.

Bread› Flatbread› Hönökaka

European cuisine› Northern European cuisine› Nordic cuisines› Swedish cuisine

Asian cuisine› East Asian cuisine› Korean cuisine› North Korean cuisine

Preparation time

20 minutes

Cooking time

15-20 minutes

Total time

1 hour 40 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if kimchi is vegan), Dairy-free, Nut-free, Low-fat

Allergens

Wheat (gluten), Soy (if kimchi contains soy)

Not suitable for

Gluten-free (contains all-purpose flour), Paleo, Keto, Low-carb, High-protein

Ingredients

In the original Swedish Hönökaka, the bread is made with potatoes, flour, and yeast. However, in this North Korean adaptation, we incorporate kimchi into the dough to infuse it with the flavors of North Korean cuisine. This addition gives the bread a tangy and spicy kick, transforming it into a unique fusion dish. We alse have the original recipe for Hönökaka, so you can check it out.

2 cups (470ml) mashed potatoes 2 cups (470ml) mashed potatoes
2 cups (470ml) all-purpose flour 2 cups (470ml) all-purpose flour
1 cup (235ml) kimchi, finely chopped 1 cup (235ml) kimchi, finely chopped
1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
1 teaspoon (5g) salt 1 teaspoon (5g) salt
1 teaspoon (5g) sugar 1 teaspoon (5g) sugar
1 teaspoon (5g) active dry yeast 1 teaspoon (5g) active dry yeast
1/2 cup (120ml) warm water 1/2 cup (120ml) warm water

Nutrition

Calories (kcal / KJ): 250 kcal / 1046 KJ
Fat (total, saturated): 3g, 0.5g
Carbohydrates (total, sugars): 50g, 3g
Protein: 6g
Fiber: 4g
Salt: 1g

Preparation

1.
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until the yeast becomes frothy.
2.
Add the mashed potatoes, flour, kimchi, vegetable oil, and salt to the bowl. Mix well until a dough forms.
3.
Knead the dough on a lightly floured surface for about 5 minutes until it becomes smooth and elastic.
4.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1 hour or until doubled in size.
5.
Preheat the oven to 200°C (400°F).
6.
Punch down the dough to release any air bubbles. Divide it into 4 equal portions and shape each portion into a round flatbread.
7.
Place the flatbreads on a baking sheet and bake for 15-20 minutes or until golden brown.
8.
Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

Kimchi — Ensure that the kimchi you use is well-fermented and flavorful. If you prefer a milder taste, you can rinse the kimchi before chopping it.

Tips & Tricks

If you don't have kimchi, you can substitute it with sauerkraut for a different flavor profile.
Serve the North Korean-style Hönökaka warm with a dollop of sour cream or yogurt on top for added creaminess.
Experiment with different spices and herbs to customize the flavor of the bread to your liking.
This bread is best enjoyed fresh on the day it is made, but you can store any leftovers in an airtight container for up to 2 days.
To reheat the bread, wrap it in aluminum foil and warm it in a preheated oven at 180°C (350°F) for 5-10 minutes.

Serving advice

Serve the North Korean-style Hönökaka as a side dish with a traditional North Korean meal or as a snack on its own. It pairs well with grilled meats, stir-fried vegetables, or a bowl of hearty soup.

Presentation advice

To enhance the presentation, sprinkle some sesame seeds or chopped green onions on top of the bread before baking. This adds a touch of color and visual appeal to the dish.