Hotteok is a Korean street food consisting of a pancake filled with brown sugar, cinnamon, and diced peanuts. It is traditionally fried in oil and made with a blend of wheat and glutinous rice flour. Hotteok is sold in chunks at street stalls and food courts throughout South Korea.
Hotteok, pronounced hoeduck, is the name of a Korean pancake with a filling of brown sugar, cinnamon, and diced peanuts. This is a popular street food and winter snack. The pancakes are eaten hot, while the filling is melted cooking in a nutty sweet syrup. Hotteoks are the size of a donut and are sold in chunks at street stalls and food courts throughout South Korea. They aren’t usually made from scratch, but mixes are widely available in grocery stores in Korea and in convenience stores. of Korean groceries around the world.
Traditionally hotteoks are fried in oil on a grill or in a skillet. The amount of oil used can vary greatly, but many believe the best ones are made with enough oil to be nearly fried. However, health concerns have prompted the sale of fried hotteok in much lower quantities of oil than previous versions. There are also special molds in which individual pieces can be cooked over gas without frying. The texture and depth vary from thick and puffy to quite thin.
A crunchy exterior with a tender but slightly chewy interior is ideal for the bread part of a cooked hotteok. Those that are considered more authentic are made with wheat flour mixed with glutinous rice flour, sometimes called sweet rice flour. This blend gives the pancake a tender, slightly brittle texture that can’t be duplicated with wheat flour alone.
Glutinous rice flour makes the dough sticky and very difficult to handle. Successful recipes for making hotteok at home call for variations in the ratio of wheat flour to rice flour. One suggestion calls for equal parts, while another is three parts wheat to two parts rice. It is considered a simple dough, as milk, yeast, a small amount of sugar and salt round out the ingredients list. The dough is vigorously kneaded or mixed, and then needs to rise once or twice before the pancakes are cooked.
Small pieces of dough are flattened slightly, then formed into a rough disk with a spoonful of filling inside. The filling usually works best if the peanuts are diced or finely ground. Once on the surface of the griddle, the pancake can be pressed down with a spatula to make it thinner and larger. Typically, Hotteok should be served as soon as possible after cooking. The sugar-nut filling is runny and very hot, so care must be taken when handling and eating the treats.
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