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Wednesday, October 23, 2013

Hoddeok (Korean pancakes) (vegan version)

The hoddeok (or hotteok) is a sweet Korean pancake (more like doughnut, actually) very popular both in home cooking and as street food. The dough is always made with yeast - which ensures an elastic and delicious puffiness - and it can be water-based (making them vegan, like here) or milk-based. The filling is one of brown sugar and cinnamon, becoming something pretty close to caramel after frying. 
They're easy to make and the results are delicious enough to make you want to repeat the deed. Enjoy :)
Recipe source: here.

Last year: Grilled cheese (halloumi) and veggies on bulgur (Greek).
Two years ago: Scottish cardamom griddle scones with butter and honey.

Ingredients (for a small batch, serves 2-3):
  • 200 ml warm water
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 25 g fresh yeast
  • 1 tablespoon oil + more for frying (we used sunflower oil)
  • 250 g flour
  • 6 tablespoons brown sugar
  • 1 teaspoon ground cinnamon

Mix all the ingredients except the last two in a bowl until a dough forms. Let it rise for one hour.

Work it again and let it rest for 15 more minutes.
Mix the brown sugar and the cinnamon.
Using your hands, form little patties of dough and sandwich two of them together with a little sugar mix in the middle. Heat the oil in a deep frying pan and start frying them:

After 4-5 minutes, turn them around and fry for 3-4 more minutes. Remove them from the oil with a slotted spoon and let them drain. Repeat for the remaining dough and filling.

Transfer to serving plates and dig in while they're still hot! :)

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