Nostalgic Hotteok: A Warm Winter Treat
Let’s Make Hotteok, a Cherished Winter Snack That Evokes Fond Memories
It’s the middle of winter, and the chilly air makes you shiver just by stepping outside. What classic treat comes to mind on days like these? That delightful moment when you take a bite of a warm hotteok, and sweet syrup and crunchy nuts ooze out. We’ve all burned our tongues on it before! Let’s recreate those cherished memories by making delicious hotteok at home.
Hotteok Dough Ingredients- 250g bread flour or all-purpose flour
- 4g instant dry yeast
- 20g sugar
- 3g salt
- 30g vegetable oil
- 180g warm water (about 105°F/40°C)
Cooking Instructions
Step 1
First, in a small bowl, combine the warm water and instant dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes foamy. This activates the yeast. Ensure the water is warm, not hot, about 105°F (40°C).
Step 2
In a large mixing bowl, add the bread flour (or all-purpose flour), sugar, and salt. Whisk them together with a spatula or your hands until evenly combined. This ensures the salt and sugar are distributed well before adding liquid.
Step 3
Pour the activated yeast mixture into the bowl with the dry ingredients. Mix with a spatula or your hands until a shaggy dough forms and no dry flour is visible. Avoid overmixing at this stage; just bring it together.
Step 4
Once the dough starts to come together, add the vegetable oil. Mix again until the oil is incorporated and the dough becomes smoother and slightly elastic. The oil helps to make the dough more pliable.
Step 5
Cover the bowl tightly with plastic wrap. Place it in a warm spot and let the dough rise for about 1 hour, or until it has doubled in size. A slightly humid and warm environment aids proofing.
Step 6
While the dough is rising, prepare the filling. In a separate bowl, combine the brown sugar and crushed peanuts. Mix them well. If you don’t have crushed peanuts, you can chop them yourself.
Step 7
Once the dough has proofed, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 2-3 equal portions. Flatten each portion into a small disc, then generously spoon the brown sugar and peanut filling into the center. Carefully gather the edges of the dough to seal the filling inside, forming a round shape.
Step 8
Heat a generous amount of vegetable oil in a non-stick pan over medium-low heat. Place the stuffed dough into the hot oil. Gently press down on the hotteok with a spatula to flatten it slightly. Cook for 2-3 minutes per side, until golden brown and crispy. Be mindful of the heat to prevent the sugar from burning and ensure the inside is cooked through.
