Both of us have never been to South Korea but watching so many Korean dramas and variety shows really got us intrigued with Korean food!!! Since we both love cinnamon sugar so much, this snack was a must to make when we came across it on the internet.
Hotteok is a Korean street snack made with flour and yeast usually eaten during the winter seasons. A pan fried snack filled with hot oozing sugary cinnamon and pine nuts filling (We made ours without pine nuts). The perfect winter snack that is crispy on the outside and chewy on the inside.
What you need:
Potato Mesh wrapped in aluminum foil
Pan for frying
Ingredients: Makes 8-10 pancakes
150g plain flour
100g glutinous rice flour
2 TBS granulated sugar
2 Tsp dried active yeast
250ml warm water
1 TBS oil
1/2 Tsp salt
100g brown sugar
1 TBS cinnamon powder
- In a bowl, mix all the dried ingredients together thoroughly.
- Add in the oil and water, mix until well incorporated.
- Cover and let sit at room temperature for an hour or until double in size.
- Punch down the dough and let rest for another 20mins. (The dough would be very sticky)
- Turn the dough out in a heavily floured surface, knead until it comes into a ball.
- Divide the dough into roughly 8-10 smaller balls.
- Lightly flour your hands and flatten the dough in your palm. Then scoop a tablespoon of filling into the center of the dough. Pinch opposite ends together until the filling is sealed.
- Hit pan with oil, fry the dough for 30 seconds on one side. Flip over and use the potato mesh
to flatten the dough. Fry on both sides on 1 minute.
1. If you don’t have glutinous rice flour, just substitute it with the same amount of plain flour.