Drimble Wedge at 21:00, 11 May 2012

2012-05-11T21:00:29Z

Drimble Wedge: Created page with "Recipe by Casu Marzu Uploaded by Drimble WedgeCategory:BreakfastCategory:CinnamonCategory:DessertCategory:Korean[[C..."

2012-05-11T21:00:06Z

Created page with "Recipe by Casu Marzu Uploaded by Drimble Wedge Category:Breakfast Category:Cinnamon Category:Dessert Category:Korean[[C..."

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Recipe by [[:user:Casu Marzu | Casu Marzu]] Uploaded by [[:user:Drimble Wedge|Drimble Wedge]][[Category:Breakfast]][[Category:Cinnamon]][[Category:Dessert]][[Category:Korean]][[Category:Snack]][[Category:Walnut]]

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[[image:Hotteok1.jpg]]

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.

[[image:Hotteok2.jpg]]

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.

[[image:Hotteok3.jpg]]

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

[[image:Hotteok4.jpg]]

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

[[image:Hotteok5.jpg]]

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

[[image:Hotteok6.jpg]]

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.

[[image:Hotteok7.jpg]]

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

[[image:Hotteok8.jpg]]

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.

[[image:Hotteok9.jpg]]

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

[[image:Hotteok10.jpg]]

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.

[[image:Hotteok11.jpg]]

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.

← Older revision		Revision as of 21:00, 11 May 2012
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−	Recipe by [[:user:Casu Marzu \| Casu Marzu]] Uploaded by [[:user:Drimble Wedge\|Drimble Wedge]][[Category:Breakfast]][[Category:Cinnamon]][[Category:~~Dessert~~]][[Category:Korean]][[Category:Snack]][[Category:Walnut]]	+	Recipe by [[:user:Casu Marzu \| Casu Marzu]] Uploaded by [[:user:Drimble Wedge\|Drimble Wedge]][[Category:Breakfast]][[Category:Cinnamon]][[Category:Desserts]][[Category:Korean]][[Category:Snack]][[Category:Walnut]]

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Hotteok - Revision history

Drimble Wedge at 21:00, 11 May 2012

Drimble Wedge: Created page with "Recipe by Casu Marzu Uploaded by Drimble WedgeCategory:BreakfastCategory:CinnamonCategory:DessertCategory:Korean[[C..."