Hotteok (Korean Sweet Pancakes):
Learn to prepare Hotteok, a traditional wintertime street snack in Korea Hotteok(Korean sweet pancakes). Outside is crunchy, and the interior is ooey-gooey pleasure.
One of the most well-liked Korean street foods is sweet pancakes. Winter is when they are most in demand. Early in the 20th century, Chinese immigrants brought them to Korea. In the past several years, savory type pancakes have also become more readily available. Typically, they are filled with dark brown sugar, cinnamon powder, and some ground nuts or seeds.The uncooked pancake is typically white, but there are also pancakes that are coloured and flavored with green tea.
▢1 1/4 cup all purpose flour
▢1/2 tsp sea salt fine
▢1 tsp white sugar
▢1 tsp instant yeast dry
▢1/2 cup lukewarm milk
▢ cooking oil
Doenjang Jjigae (Korean Soybean Paste Stew)
For Filling purpose mix these well
▢1/4 cup dark brown sugar
▢1/4 tsp cinnamon powder
▢3 Tbsp crushed nuts
- Add the salt, sugar, yeast, and milk after sifting the flour into a large bowl. Then, combine everything thoroughly to form a dough and cover the bowl with plastic wrap. Until the dough doubles in bulk, let it ferment at a cozy room temperature. (Mine took an hour at 27 degrees Celsius, but your results may vary based on the efficacy of your yeast and the temperature of your room.
- When the dough has risen, punch it with your hands several times to expel the gas. Rest for an additional 20 minutes under the wrap, covered this time.
- Put some cooking oil on your hands and divide the dough once it is ready to make 6 medium-sized pancakes.
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- Put one of the dough pieces on your fingers and flatten it with your hands so you can add a filling the size of a 1 Tbsp. Once finished, seal the dough by bringing the corners together. Do the same with the remaining dough.
- A medium-sized frying pan should be preheated before adding a thin layer of cooking oil.
- Place one or more dough balls, depending on the size of the pan. If more, give the dough room to expand when pressed down) into the pan and cook it until the bottom side is just beginning to turn golden brown on medium heat (about 30 seconds). With a sturdy turner or expert hotteok press, flip it over and press the dough down. Cook until the bottom is well-browned. Then turn the heat down to low after one final flip of the pancake. Cook with the cover on the pan until the sugar filling is completely melted. If you don’t cook it any longer while covering it, it will still be edible but the sugar filling won’t be completely melted.
- Repeat step 6 with the remaining dough after transferring the pancake to a plate. Enjoy it!
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