Yay another excuse to eat sugar.
So it’s pancake day and I’ve wanted to try this for aaages.
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.
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.
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)
- 1/2 cup lukewarm water
- 1 tbsp white sugar
- 1 tsp salt
- 1 tbsp vegetable oil
- 1 cup all-purpose flour (125g)
- 1/4 cup brown sugar (50g)
- 1/2 tsp cinnamon
- 1 tbsp chopped walnuts
- In a large mixing bowl, mix water with the sugar, salt, yeast, and vegetable oil.
- Mix in the all purpose flour.
- Cover, and let rise until doubled in size (about 1 hr).
- Knock back the mixture, and let it rise a second time until doubled in size (about 10-20 mins).
- Meanwhile, mix the brown sugar, cinnamon, and walnuts together to make the filling.
- 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.
- 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.
- Heat some vegetable oil over medium heat.
- Fry the pancake for 30s. When the bottom is golden brown, flip the pancake and press down on the pancake.
- Fry for 1 minute until golden brown.
- Flip the pancake again and, over low heat, place a lid over the pan and let the pancake cook for 1 minute.
- Serve hot so the syrup oozes out.
- 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.