3 Hotteok Recipes

In Korea, there are so many kinds of street food. However, I think this Hotteok is the king of Korean street food. If you’ve ever tried it in winter, you know what I’m talking about.

Today, I will show you 3 Types of Hotteok. Let’s get started!

MAKE HOTTEOK DOUGH (Makes: 7)

Ingredients:

• Instant dry yeast (6g)
• Warm water (220ml)
• Whole milk (30ml)
• Sugar (30g)
• Bread flour (300g)
• Salt (4g)
• Neutral-tasting oil (20ml)
• Melted unsalted butter (15g)

Instructions:

1. In a bowl, add the instant dry yeast. Add the warm water, milk, and sugar. Give it a stir. Cover and let sit for 10 minutes.

2. Sift the bread flour to a separate bowl. Add the salt and whisk together.

3. To the yeast mixture, add the cooking oil and melted butter. (Make sure to cool it down before you add it.) Slowly pour the wet ingredients into the flour and mix everything together with a spatula for 5 minutes.

4. Cover it with a lid. Take it to the warmest place. Wait until the dough doubles in size but do not let it sit for too long. It can be over-activated and affect the flavor. (Mine doubled in size less than 1 hour.)

NOTES:

• Making hotteok is like baking, so I HIGHLY recommend using metric measurements for this recipe because that will give you a more consistent result.
• It’s normal that the yeast starts to form bubbles and gives off a strong alcohol smell.

#1 CLASSIC HOTTEOK

Ingredients:  

• 2 tbsp walnut
• 2 tbsp almonds
• 2 tbsp sunflower seeds
• 5 tbsp brown sugar
• 1.5 tsp cinnamon powder
• 1/2 tbsp all-purpose flour
• High-heat oil, for frying

Instructions:

1. Cut the walnuts and almonds into small pieces. Transfer them to a mixing bowl. Add the sunflower seeds, sugar, cinnamon powder, and flour. Give it a few stir.

2. Wet your hands with some oil and grab some dough. Gently stretch it out and make it flat. Add some filling onto your dough and close it tightly. Repeat this with the remaining dough.

3. Add a generous amount of oil to a pan. Heat it over low heat. Once the oil gets hot, place 1 – 3 dough onto the pan. When the bottom turns lightly golden brown, flip over and press down with a spatula.

4. Once they turn golden brown on both sides, remove from the pan and drain on a paper towel. (If you want to serve it like a street style, you can fold it in half and put it in a paper cup.) Enjoy~!

#2 JAPCHAE HOTTEOK

Ingredients:

• 1/4 yellow onion
• 1 oz (30g) carrot
• Handful of garlic chives
• 2 green onions
• 5 cups (1200ml) water
• Handful of Dangmyeon noodles (Korean sweet potato starch noodles)(90g)
• 1 tbsp toasted sesame oil
• High-heat oil, for frying
• Black pepper, to taste

Japchae Sauce:

• 1.5 tbsp soy sauce
• 1 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp mirin

Instructions:

1. Finely chop the onion, carrot, and chives. Thinly slice the green onions.

2. In a wok (or pot), add the noodles along with 5 cups (1,200ml) of water. Bring it to a boil. Once the water starts to boil, set a timer for 6-7 minutes. Drain the noodles and put them in a bowl. Coat the noodles with 1 tablespoon of sesame oil. Set aside.

3. In a separate container, mix together the soy sauce, oyster sauce, sugar, and mirin.

4. In a pan, heat the oil (1 tbsp) over medium-low heat. Add the drained noodles and the sauce. Stir-fry the noodles until most of the liquid has evaporated. Transfer them to a mixing bowl. With scissors, cut them into small pieces. About 5 to 6 times would be enough. Add the chopped onion, carrot, chives, green onions and black pepper to taste. Toss together.

5. Wet your hands with cooking oil and grab some dough. Stretch it out and add some filling onto the dough. Make sure to seal it tightly. Repeat this with the remaining dough.

6. In the pan, add a generous amount of oil and heat it over low heat. Once the oil gets hot, place 1 – 3 dough onto the pan. When the bottom turns lightly golden brown, flip over and press down with a spatula.

7. Once they turn beautiful golden brown on both sides, remove from the pan and drain on a paper towel. Place them nicely on a serving plate. Enjoy~!

#3 POTATO CHEESE HOTTEOK

Ingredients:

• 14.1 oz (400g) Yukon Gold potatoes
• 2 tbsp water
• 3 tbsp potato starch (or cornstarch)
• 1/2 tsp salt
• Black pepper, to taste
• 1 cup shredded Mozzarella & Cheddar cheese
• High-heat oil, for frying

Instructions:

1. Cut the potatoes into small pieces. To a bowl, add the potatoes along with 2 tablespoons water. Cover with plastic wrap and microwave for 6 minutes.

2. Mash the potatoes. Add the potato starch, salt, and black pepper to taste. Mix together.

3. Take some potato mixture. Add any kind of cheese you like and seal it tightly. Make it flat. Repeat this with the remaining dough.

4. In a pan, add a generous amount of oil and heat it over medium-low heat. Once the oil gets hot, place 1 – 3 dough onto the pan. When they turn beautiful golden brown on both sides, place them nicely on a serving plate. Enjoy~!

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