호떡 (Hotteok) is a quintessential street food. It is rare that Koreans make this at home with so many street vendors selling this treat. Although yes, if you grew up in my household, you might be making this on your own. My parents were TAD protective and didn’t trust street vendors very much. During my childhood, the quality of street food vendors were not like it is right now.
Regardless, whichever vendor you go to, they have their own special little something added to it. It might be a little bit of green tea powder, a little bit more cinnamon, a softer dough…whatever the case, if you ever find yourself on a busy street of Korea, it’s not good enough to just sample one. If you are making this at home, please make sure to eat it right away. Once it cools down, it really doesn’t taste the same. As you know, rice flour tends to get “rigid” when cold. You want crispiness on the sides you fried and soft and gooey on the inside with the melted filling oozing out.
Serves 6 to 8
Prep time: 30 minutes to 2 hours, depending on dough rising time
Cook time: 40 minutes
2 cups warm water
1 teaspoon active dry yeast
2 teaspoons raw sugar
1 teaspoon sea salt
2 cups white rice flour
2 cups unbleached flour
1 cup brown sugar
1/2 cup walnut pieces
1 1/2 teaspoons ground cinnamon
Oil, for shaping and cooking
Put the warm water into a large mixing bowl and add the yeast, sugar and salt. Stir until the dry ingredients are dissolved, then add rice and wheat flours. Mix with a mixing spoon then knead for 3 to 6 minutes until evenly distributed. Dough should hold its shape and be slightly damp to the touch. Moisten a kitchen towel and drape over the dough and allow to rise for at least 30 minutes.
To prepare the filling, mix all ingredients in a mixing bowl until evenly blended.
Once dough is ready, lightly coat hands with oil, tear off about a 1/4-cup chunk of dough and fashion into a 4- or 5-inch disc. Place 1 tablespoon of filling into the center of each disc, bringing the edges of the disc up around the filling; pinch closed. Each pancake should now be a roughly spherical dumpling.
Place a frying pan over medium heat, and coat the bottom with a small amount of cooking oil. Place one of the enclosed dumplings into the fry pan with the pinched seam at the bottom for a few seconds to seal the joint. Then flip it over with a spatula and squish it flat. Cook for 2 or 3 minutes, until the bottom is light brown and crispy. Flip over and cook the other side. Remove from the heat after both sides are cooked and place on a rack to cool (a cookie sheet or newspaper will also work well). Replenish the oil in the pan as needed to keep the dough from sticking.
Eat them by hand while they are still warm and gooey, but be sure to have a napkin handy!