Korean Sweet Pancakes: Hoddeok (호떡)

Korean Sweet Pancakes: Hoddeok (호떡)

 

 

 

How do you like your street food?  I like it spicy, crunchy, hot, salty, and sweet.  I like it every way, really.  Eating street vendor food is one of my all time favorite activities.  If you are like me, this recipe will be a treat. Hoddeok is one of the most popular street foods in Korea. It is a sweet and yeasty treat.  Imagine a sort of sweet, chewy pancake filled with brown sugar and nuts. Now, I am literally drooling as I write this.

 

Try this recipe and see for yourself ^^. Let the Gopher know how it turns out!

5.0 from 1 reviews
Korean Sweet Pancakes: Hoddeok (호떡)
 
Total: 30 minutes Active: 20 minutes
Ingredients
  • DOUGH
  • 1 Tbsp. active dry yeast
  • ½ cup warm water, plus 3 Tbsp for proofing the yeast
  • 1 cup all purpose flour
  • ½ tsp kosher salt
  • 1 Tbsp. sugar
  • ½ cup water
  • FILLING
  • ¼ cup brown sugar
  • 2 Tbsp. of roughly chopped roasted peanuts
  • 2 tsp. toasted sesame seeds
  • ¼ tsp ground cinnamon
  • a pinch of salt

  • all purpose flour
  • coconut oil
  • Instructions
Instructions
  1. To make yeast slurry: combine the yeast with 3 Tbsp. warm water in a small bowl. Mix them all together. Let the slurry sit for about 10 minutes to proof.
  2. Meanwhile, add the remaining ingredients from “Dough” to a large mixing bowl. Add the proofed yeast slurry and bring it all together.
  3. Cover this with plastic wrap and set it aside to rest in a warm place for an hour to rise.
    *The amount of rising time needed may vary depending on temperature.
  4. While the dough is rising, prepare the filling by combining all of the ingredients from “Filling” in a small bowl. Give it a good stir and set aside.
  5. Once the dough is nicely risen, generously flour a clean surface, as well as your hands to work the dough. Put the dough on the surface, make it into a lump, and cut it into 4 equal size pieces with your hand. Make each quarter into a nice round shape and set them aside on the floured surface.
  6. Heat a medium sized skillet and add 1 Tbsp. coconut oil to it. Once the skillet gets hot, turn the heat down to medium.
  7. Next, place a ball of dough in your hand and spread it out a bit. Get a nice full spoon of filling and use the spoon to make an impression in the dough. This impression will house the filling. Then, add ¼ of the filling mixture to the dough taking care to bring the dough up around the filling.
  8. Place the filled ball, seam side down, in the skillet. Cook it for about 30 seconds over medium heat, then flip it over and press it down firmly with a spatula. Let this cook for about 2-3 minutes, then flip it over and cook it for another 2-3 minutes.
  9. Repeat step 7 & 8 to make 3 more pancakes. Add more coconut oil as needed.
  10. Serve immediately and enjoy.
    *The filling can stay hot for a few minutes. Give it a few minutes so it doesn’t burn your mouth.

 

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2 Responses

  1. Jack & Nancy

    Just made these for our Sunday brunch. Easy and delicious, thanks so much!