Hotteok are a popular sweet snack in Korea, often sold as street food in winter. Stuffed with various combinations of sugar and nuts, our version of these sweet pancakes are filled with brown sugar and peanuts. Served with ice-cream, they make for an ideal dessert option at your next Korean dinner party.
- 1 tsp (½ x 7 g sachet) dried yeast
- 1 tbsp caster sugar
- 125 ml (½ cup) lukewarm milk
- 250 g (1⅔ cups) plain flour
- 65 g (½ cup) glutinous rice flour
- 85 g (⅓ cup firmly packed) brown sugar
- 2 tbsp chopped salted roasted peanuts
- 80 ml (⅓ cup) vegetable oil
- black sesame seeds and ice-cream, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time 1 hour
Place yeast, caster sugar and milk in a bowl and stir to combine. Set aside in a warm, draught-free place for 10 minutes or until mixture bubbles. Sift flours together into a large bowl and make a well in the centre. Add yeast mixture and 125 ml (½ cup) lukewarm water and stir to form a soft, sticky dough. Cover bowl with a clean tea towel and set aside in a warm, draught-free place for 1 hour or until dough has doubled in size.
Meanwhile, combine brown sugar and peanuts in a bowl. Set aside.
Punch down dough and turn out onto a floured surface (the dough will be very sticky, you may need to add extra flour to knead). Divide into 8 equal pieces and, using floured hands, shape each piece into an 8 cm round. Place 1 tablespoon of peanut mixture in the centre of each round, bring up edges and press together to seal. Using the heel of your hand, flatten into an 8 cm disc. Repeat with remaining dough and peanut filling to make 8 pancakes.
Heat half the oil in a large, non-stick frying pan over medium-low heat. Working in batches, cook pancakes, turning halfway, for 7 minutes or until cooked through. Remove from pan and drain on paper towel. Wipe pan and repeat with remaining oil and pancakes. Scatter with sesame seeds and serve hot with ice-cream.
Photography by Chris Chen. Food preparation by Phoebe Wood. Styling by Justine Poole.
As seen in Feast magazine, March 2015, Issue 40.