Hotteok - Korean Sweet Pancakes

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (60g) rice flour 1/2 cup (60g) rice flour
• 1 tablespoon granulated sugar 1 tablespoon granulated sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (240ml) warm milk 1 cup (240ml) warm milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1/2 cup (100g) brown sugar 1/2 cup (100g) brown sugar
• 1 tablespoon ground cinnamon 1 tablespoon ground cinnamon
• 1/4 cup (30g) crushed nuts (such as walnuts or peanuts) 1/4 cup (30g) crushed nuts (such as walnuts or peanuts)
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 20g
• Protein: 7g
• Fiber: 2g
• Salt: 0.4g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, rice flour, granulated sugar, yeast, and salt.
2. 2.
   Gradually pour in the warm milk and mix until a sticky dough forms.
3. 3.
   Knead the dough for about 5 minutes until it becomes smooth and elastic.
4. 4.
   Drizzle the vegetable oil over the dough and continue kneading for another 2 minutes.
5. 5.
   Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1 hour, or until it doubles in size.
6. 6.
   In a separate bowl, mix together the brown sugar, cinnamon, and crushed nuts to make the filling.
7. 7.
   Once the dough has risen, punch it down to release any air bubbles.
8. 8.
   Divide the dough into small balls, approximately 2 inches in diameter.
9. 9.
   Flatten each ball with your hands and place a spoonful of the filling in the center.
10. 10.
    Carefully seal the edges of the dough, ensuring the filling is completely enclosed.
11. 11.
    Heat a frying pan over medium heat and add enough vegetable oil to coat the bottom.
12. 12.
    Place the filled dough balls in the pan and flatten them gently with a spatula.
13. 13.
    Cook for 2-3 minutes on each side, until golden brown and crispy.
14. 14.
    Remove the pancakes from the pan and drain on a paper towel to remove excess oil.
15. 15.
    Serve the Hotteok warm and enjoy the gooey, sweet filling.

Treat your ingredients with care...

• All-purpose flour — Use a good quality flour for the best texture and flavor.
• Rice flour — Rice flour adds a chewy texture to the pancakes. If unavailable, you can substitute with more all-purpose flour.
• Brown sugar — Dark brown sugar works best for a rich caramel flavor.
• Crushed nuts — Choose your favorite nuts, such as walnuts or peanuts, and crush them into small pieces for a delightful crunch.

Tips & Tricks

• For an extra indulgent treat, serve the Hotteok with a scoop of vanilla ice cream.
• Experiment with different fillings such as chocolate, Nutella, or sweetened red bean paste.
• Make sure the oil is hot enough before frying the pancakes to achieve a crispy exterior.
• If the dough is too sticky, lightly dust your hands with flour while shaping the pancakes.
• Serve the Hotteok immediately for the best taste and texture.

Serving advice

Hotteok is best served warm, straight from the pan. Enjoy them as a delightful snack or dessert.

Presentation advice

Arrange the Hotteok on a serving platter, showcasing their golden-brown color. Sprinkle some powdered sugar on top for an extra touch of sweetness. Serve them with a side of traditional Korean tea for a complete experience.