by: Beyond Kimchee
Hotteok is Korean fried dough filled with cinnamon brown sugar syrup. The dough is pressed flat using a tool called a hotteok press, making them crisp outside with hot syrup inside.
– all purpose flour – sweet rice flour (chapssal-garu) – sugar – instant yeast – baking powder – salt – milk – oil – light brown sugar – cinnamon – peanuts
Make the dough: Mix flours, yeast, baking powder, sugar, and salt in a large mixing bowl. Add oil to warm milk and pour into the flour mixture. Stir the dough with a spoon for 1-2 minutes.
Let dough rise: Cover the dough with plastic wrap and let it rise until doubled in volume, about 1-2 hours. You should see the spider web-like gluten development when the dough is pulled.
Make filling: make the hotteok filling by mixing brown sugar, cinnamon, and peanuts in small bowl.
Put filling: Divide the dough into 8 portions. Grease your hands and flatten one dough piece in your hand in a cupping shape. Put 1-1/2 tbsp of brown sugar filling on the center of the dough.
Seal and pinch: Pull the dough edges together, pulling toward the center, and pinch together to seal. Make sure you seal it completely by pinching well.
Place on hot oil: Place the filled hotteok doughs, seam side down and maintaining space from each other, on hot oil in the griddle and let it cook for 30 seconds.
Flatten: Flip hotteok to the other side and press down with a hotteok press until it becomes about 1/2-inch thick. Cook until golden brown about 1-2 minutes per side.
Korean Sweet Pancakes