Hotteok

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Recipe by Casu Marzu Uploaded by Drimble Wedge



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This is hotteok. Hotteok basically translates into “Jesus Christ these are delicious and easy to make, why aren’t Korean people fat as hell?”.

Hotteok is a popular street food in Korea. It’s a yeast dough pancake with a sweet filling. They’re simple, delicious, and hearty, which is why they’re so often served during the winter.

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Start with a cup of warm water, two tablespoons of sugar, a half teaspoon of salt, two teaspoons of yeast, and a tablespoon of oil. Combine.

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Let the little yeasties do their thing. Measure out two cups of flour and add to the yeast slurry.

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Mix until it forms a sticky ball, cover and let rise until doubled. Punch the dough down and let it double again.

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While letting the dough rise, combine a half cup of brown sugar, a tablespoon of cinnamon, and a palm full of chopped walnuts.

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Turn the dough out onto a handful of flour, add another handful on top, maybe a half to three-fourths of a cup in total. Knead together until the dough is manageable. Add more flour if needed.

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Now you’ve got a completed dough round. Congrats.

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Do the chop chop thing until you get 8 equal sized balls. Or more if you like smaller ones. Larger if you like larger. Whatever really.

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Flatten the dough into a disk and scoop a bit of the filling in the middle. Pinch the edges together to form another ball.

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These are ready to fry.

I forgot to get a photo of the frying process, but you just heat a pan with some oil in it, toss a dough ball in and press flat with a spatula. Let it brown on one side until golden brown, 30-45 seconds or so. Flip, smash some more, and let cook.

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Woo. You have now made hotteok. Delicious.

Besides this filling, it’s also good with a lot of other stuff. I really like filling themwith some leftover char siu bulgogi, and/or kimchi and frying it that way.