INTRODUCTION

I have prepared this Koean street snack for a long time but did not have a chance to issue the recipe and today shall be the day.

I have been to Korea for holiday many years ago, but I am not “sensitive” to food prior to my blogging.  I do not have any recollections of the food that I have eaten during my trips.. Haha. Therefore, for most of the Korean cuisine that I blogged, I have to be franked that I may have never tasted. Having said that, prior to my issuance of any recipes, especially those that I have not eaten before, I did my homework by reading and comparing many recipes, watching videos until I am convinced that I should try.

Looking at Hottoek images, I am convinced that I must try. But images cannot tell you the texture.. I tried one recipe which I think I am comfortable with, prepared and when I took my first bite, I started to become unsure if I am doing it correctly. It is nice on its own, but is not what I expected, it has a bit of crispy yet chewy soft crust..The closest I can describe is the pan fried angku kuih usually granny done on the next day. The texture is rather closed ..

I prepared for the second time and the recipe come out with the same texture.. I am unsure if my readers will like this unique texture .. I posted in one Facebook Group and asked friends to describe to me the texture. What they have described fit with what I have prepared, there is nothing wrong with the recipe, the crust is slightly chewy.. And a few who tried in Korea said they like it when served in hot. Yes, that is the critical point, it is a street snack , it was served hot from the frying pan. When it is hot, it is soft and chewy and therefore delicious. However, no recipe tell you what is it like when the pancake is cold and I can tell you now, when it is cold, it is hard and chewy. You will need to heat up again either via microwave or pan fry again. Morale of the story is this pancake are supposed to be eaten hot fresh from the kitchen..

Overall, i will rate that the pancake is delicious especially with the brown sugar walnut fillings. I love it..The recipe is not very difficult and I believed most will be able to prepare it at home. Mixing by hand is adequate if you do not have a stand mixer .

Hotteok (호떡, pronounced ‘ho-tok’) is a variety of filled Korean pancake, and is a popular street food of Korea. It is usually eaten during the winter season. The dough for hotteok is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle with a special tool with a stainless steel circle and wooden handle as it cooks.

WHAT IS REQUIRED

Recipe adapted from : Hotteok (호떡)- Korean Sweet Dessert Pancake | Kimchimari

• 150 grams of bread flour
• 150 grams of glutinous rice flour
• 1/2 teaspoon of salt
• 5 grams of instant dry yeast
• 300 grams or ml of milk
• 1 teaspoon of sugar

• 150 grams of dark brown sugar
• 1/2 teaspoon of cinnamon powder
• 50 grams of chopped walnuts
• 75 grams of grounded peanuts (optional)

STEPS OF PREPARATION

• In a mixing bowl, placed glutinous rice flour,sugar, instant yeast, salt and bread flour. Gradually add in the milk and use the mixer to mix for 5 minutes and low speed until it form a sticky dough . Cover the dough with a clingy wrap or wet cloth, proof until double in size.  (Note that using mixer to mix the dough is optional. There is no need if you do not have one and you can use a tablespoon to stir the dough).

• While the dough is proofing, mix all the filling ingredients in a bowl. Set aside.

• After the dough is proofed, transfer to a heavily floured surface, divide the dough into 6 equal portions. Note that the dough is sticky, you may need to wet your hand with some cooking oil before proceeding to the division.

• Either pat your hand with flour or wet your hand with cooking oil, take a dough, shape round, flatten it and put 1-2 tablespoons of filling. Seal the edges, shape round and ensure that there is no leakages.

• Heat up a frying pan with about 2 mm of oil, put a dough and use a leveller or any other kitchen equipment to press down the dough flat. Let it pan fry for about 5 minutes under medium heat or it become golden brown. Flip over the dough and pan fry the other side until golden brown.

• The cake is best served after pan frying. It is supposed to be crispy yet chewy soft when hot. Be careful because the melted syrup may burst from the cake.

CONCLUSION

Personally, I will view this as a nice recipe if it is served hot. However, when cold, you will need to heat up the cake to make it soft again. If you do not trust me, trust my friends who have eaten this snack in Korea. Almost all I asked have the same description and like the hot snack in cold winter.

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