Hotteok Lyonnaise

Ingredients

In this Lyonnaise adaptation of Hotteok, the traditional sweet filling of brown sugar, cinnamon, and nuts is replaced with a savory mixture of onions, mushrooms, and bacon. The pancake batter remains similar, but the cooking technique and flavor profile are adjusted to suit the Lyonnaise cuisine, known for its rich and hearty dishes. We alse have the original recipe for Hotteok, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) instant yeast 1 teaspoon (5g) instant yeast
• 1 tablespoon (12g) sugar 1 tablespoon (12g) sugar
• 1/2 teaspoon (3g) salt 1/2 teaspoon (3g) salt
• 1 cup (240ml) warm water 1 cup (240ml) warm water
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 4 slices of bacon, diced 4 slices of bacon, diced
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 1 teaspoon (2g) dried thyme 1 teaspoon (2g) dried thyme
• 1/2 teaspoon (1g) dried rosemary 1/2 teaspoon (1g) dried rosemary
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add warm water while stirring until a smooth batter forms. Cover the bowl with a clean kitchen towel and let it rest for 1 hour in a warm place.
2. 2.
   In a skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until translucent.
3. 3.
   Add the diced bacon to the skillet and cook until crispy. Then, add the sliced mushrooms and cook until they are tender and slightly browned.
4. 4.
   Stir in the dried thyme, dried rosemary, salt, and pepper. Cook for an additional minute to allow the flavors to meld together. Remove from heat and set aside.
5. 5.
   Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil.
6. 6.
   Take a small portion of the pancake batter and flatten it into a circle on the skillet. Spoon a generous amount of the bacon and mushroom filling onto the center of the pancake.
7. 7.
   Fold the edges of the pancake over the filling, sealing it completely. Cook for 2-3 minutes on each side until golden brown and crispy.
8. 8.
   Repeat the process with the remaining batter and filling.
9. 9.
   Serve the Hotteok Lyonnaise warm and enjoy!

Treat your ingredients with care...

• Bacon — Choose a high-quality bacon with a good balance of fat and meat for the best flavor.
• Mushrooms — Use fresh mushrooms such as cremini or button mushrooms for a delicious earthy taste.
• Dried thyme and rosemary — If you prefer, you can use fresh herbs instead. Simply double the amount of dried herbs mentioned in the recipe.

Tips & Tricks

• For a vegetarian version, substitute the bacon with diced tofu or tempeh for a protein-packed filling.
• Experiment with different fillings such as spinach, cheese, or cooked chicken for a variety of flavors.
• Serve the Hotteok Lyonnaise with a dollop of sour cream or crème fraîche for added creaminess.
• Make sure the skillet or griddle is well-heated before cooking the pancakes to achieve a crispy texture.
• Leftover Hotteok Lyonnaise can be reheated in a toaster oven or skillet for a quick and delicious snack.

Serving advice

Serve the Hotteok Lyonnaise as a main course accompanied by a fresh green salad or as an appetizer for a delightful start to a Lyonnaise-inspired meal.

Presentation advice

Arrange the Hotteok Lyonnaise on a platter, garnished with fresh herbs such as parsley or chives, to add a pop of color and enhance the visual appeal.