Hotteok (Korean Sweet Brown Syrup Pancakes)

Yay another excuse to eat sugar.

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So it’s pancake day and I’ve wanted to try this for aaages.

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This is a Korean yeasted pancake that’s usually eaten in winter (perfect season). It’s traditionally filled with a sweet mixture. In this case, a brown sugar filling mixed with walnuts that melts into sizzling syrup when it is cooked. Together with the crispy, yeasty, and slightly salty pancake, it’s pretty obvious why hotteok is a popular street food in Korea.

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The base pancake recipe can also be used to make savoury versions! The website I took the recipe from recommended filling the pancakes with cheese.

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I took this recipe from Maangchi, who is a great resource for Korean cooking. I’ve tried many recipes from her before and they’ve all tasted good so I really recommend checking her food and Youtube channel out!

Ingredients (makes 4)

Pancakes

  • 1/2 cup lukewarm water
  • 1 tbsp white sugar
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 1 cup all-purpose flour (125g)

Filling

  • 1/4 cup brown sugar (50g)
  • 1/2 tsp cinnamon
  • 1 tbsp chopped walnuts

Method

  1. In a large mixing bowl, mix water with the sugar, salt, yeast, and vegetable oil.
  2. Mix in the all purpose flour.
  3. Cover, and let rise until doubled in size (about 1 hr).
  4. Knock back the mixture, and let it rise a second time until doubled in size (about 10-20 mins).
  5. Meanwhile, mix the brown sugar, cinnamon, and walnuts together to make the filling.
  6. Knock back the dough. Flour a work surface liberally and divide the dough into 4. The dough will be very soft and sticky, and you will need a lot of flour to be able to manipulate it.
  7. Flatten a dough piece, and spoon a quarter of the filling into it. Seal the filling with the dough. Repeat with the other pieces of dough.
  8. Heat some vegetable oil over medium heat.
  9. Fry the pancake for 30s. When the bottom is golden brown, flip the pancake and press down on the pancake.
  10. Fry for 1 minute until golden brown.
  11. Flip the pancake again and, over low heat, place a lid over the pan and let the pancake cook for 1 minute.
  12. Serve hot so the syrup oozes out.

Notes

  • I ended up with quite a bit of filling left over, but that could be down to my stinginess when filling the pancakes.
  • It’s okay if your filling bursts through the dough when trying to seal the pancake. Just roll it around in more flour and it’ll fry fine.

 

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