Korean Hotteok
Ingredients
- 300 gWheat flour
- 80 gGlutinous rice flour
- 250 mlWater (warm)
- 5 gFresh baker's yeast
- 20 gSugar
- 4 gSalt
- 120 gBrown sugar
- 50 gPeanut (unsalted, crushed)
- 3 gCinnamon ground (ground)
- 60 mlSunflower oil
Method
A crisp, golden pancake gives way to a molten brown-sugar centre studded with peanuts. Its soft, lightly chewy dough carries the warm scent of cinnamon and yeast, with a thin pan-fried crust at the edges.
- 1
Stir the dried yeast and sugar into the warm water. Leave for 5 minutes, until a light foam begins to form on the surface.
- 2
Combine both flours and the salt in a large bowl. Pour in the yeast mixture and stir until the dough is very soft and sticky. Cover and leave in a warm place for about 1 hour, until visibly risen.
- 3
Stir the brown sugar, crushed peanuts and cinnamon together in a bowl, breaking up any lumps so the filling is evenly mixed.
- 4
Lightly oil your hands and divide the sticky dough into 8 portions. Flatten one in your palm, place a spoonful of filling in the centre, then draw up the edges and pinch firmly to seal. Set it seam-side down and repeat with the remaining dough.
- 5
Heat a little of the oil in a frying pan over medium heat. Set the dough balls seam-side down and gently flatten them with an oiled spatula. Cook for 2 to 3 minutes on each side, turning once, until deeply golden and the sugar inside has melted. Serve hot.
Frequently asked questions
How do you get this dish right?
- Keep the dough sticky; adding flour to dry it out makes the pancakes tough. Oiled hands are enough to shape them cleanly.
- Seal each parcel without gaps. Melted sugar leaks quickly and scorches on the pan.
- Hold the heat at medium. A hotter pan browns the dough before the filling has time to melt.
How long does this dish keep?
Best eaten straight from the pan while the centre is molten. Refrigerate leftovers for up to 2 days and reheat gently in a pan to restore the crust.
