The dough for hotteok is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle with a special tool with a stainless steel circle and wooden handle as it cooks.
In Korea, ready-made dry hotteok mix is commercially available in plastic packages. The mix also comes with a filling consisting of brown sugar and ground peanuts or sesame seeds.
It is generally believed that hotteok originated from Chinese merchants who immigrated to Korea after the late 19th century. Unlike many Chinese pancakes, which often contain savory meat fillings, hotteok are stuffed with sweet fillings, to suit Koreans’ tastes.
The types of hotteok have been changing continuously although many favour the traditional cinnamon and peanut filling. Many variations have developed since the early 21st century, such as green tea hotteokphoto, pink bokbunja hotteok, corn hotteok, and more. Commercial “hotteok” products are developed and sold by companies “Samyang”, “Ottogi” and “CJ”. The products are designed to be able to cook at home.
Hotteok is usually eaten during the winter season. Due to its high sugar content, a single hotteok may have as many as 230 calories.(en.wikipedia.org/wiki/hotteok)
Ingredients n steps for dough:
- Mix 1 cup warm water with 2ts dry yeast, 2tbs sugar, 1/2ts salt n 1tbs veg oil, mix it well then add 2 cup all purpose flour n mix with rice scoope until combine n smooth and cover the dough n let it foe 1hr.
- After 1hr, stir it with spoon then use your hand n make dough to the center of bowl. it’s very sticky so you only use your hand but do not knead it, let it for 10mnts.
Prepare the filling:
- Tradisional filling : mix 1/4cup brown sugar, 1/2ts cinnamon powder n 1 tbs chopped walnuts.
- You can use cheese: mozzarela n parmesan cheese (grated n mix it well)
- I used also: Kefir cream cheese mix with almond, choco block, date, raisin n cheese.
- Prepare the frying pan, use only a little bit of veg oil. Make sure the oil is hot so you can fry Hotteok.
- Dough is very sticky so use veg oil at your hand then take a dough, shape like ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball.
- Place 1 ball on the pan and let it cook for 30 seconds.
- When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle.
- Let it cook about 1 minute until the bottom is golden brown. Turn it over again and turn down the heat very low.
- Enjoy your Hotteok, serve it hot but for me, cool still delicious too.
- Nice cooking all.