Ever since I discovered Korean cuisine, I’ve fallen in love with it. It’s fresh, it has fermented preserves, it has spiciness. Just a delight. A common dish is Hoddeok. A typical Korean street food.
A kind of sweet pancake in which the syrup is the filling, in addition to being crunchy and soft at the same time. It forms a cone, you know? With the same dough you can make the most current savory version, using cheese.
I can’t wait to do it kimchi (spicy pickled chard) and I still have to make it Jjajangmyeon (noodles with black soy paste sauce), I just need to find the black soy paste (no, it’s not miso).
If you want to know more about Korean culture, the two tips in the video were: Maangchi and Eat Your Kimchi.
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Hoddeok: Korean Sweet Pancake
Makes: 4 units
- 125 mL water (warm)
- 20 g crystal Sugar
- 1,5 g refined salt (generous whistle)
- 5 g instant dry yeast
- 15 mL vegetable oil (+ for frying)
- 175 g wheat flour (+ to model)
- 50 g Brown sugar
- 30 g chestnut mix (walnuts, almonds, Brazil nuts)
- Cinnamon powder
1 cup: 250mL | 1 tablespoon: 15mL.
- In a bowl mix the water, crystal sugar and salt. Stir to dissolve. Add the dry yeast, mixing well. Once dissolved, add the oil.
- Add the wheat flour and mix well with a spatula or your hands. The dough is very sticky.
- Cover with plastic wrap and let it ferment for 1 hour or until it doubles in volume.
- In a separate bowl mix brown sugar, cinnamon and walnuts. If you want to toast the nuts.
- Once the dough has risen, knead to remove excess gas. You will need wheat flour, it is a very sticky dough.
- Separate into 4 pieces, open into a disc (like a mini pizza) and place about 1 tablespoon of the sugar mixture in the center.
- Close the dough by joining the edges to the center. Being careful not to let the filling escape.
- In a non-stick frying pan, add a generous amount of oil and heat.
- Place the dumpling and “fry” for ~45-60s, then begin to flatten the dumpling with the back of a slotted spoon. Grease the slotted spoon so it doesn’t stick. Continue cooking for another 30-40s until golden brown. Then, turn it over and cook the other side, flattening it too. Lower the heat and cover for about 30-50s.
- Always add a little more oil for each dumpling, if the pan is large it is possible to do 2 in 2.
- Serve hot.
- Filling: with the same dough you can add savory fillings, especially cheese. The dough is not that sweet.
