Last week, I shared a Bibimbap recipe I learned from Youn’s Kitchen. To my pleasant surprise, a few friends messaged me that they liked the new viand (ulam) idea, and they would try making it on their own, too. Yay!
Also, have I mentioned that I left my 3-yr old job at a local nonprofit organization? I’m switching to a home-based career so that I can *prayerfully* establish my own business soon. I promise to write about this
soon. Anyway, I started my remote job this week and was unexpectedly allowed to finish training early the other day. That spare time made me gather the flours and other ingredients I used when I first tried making hotteok. This time, I intended to take photos so I can share it here.
Baking, making bread, and anything that mixes flours could be tricky for me. It’s not the usual cooking where I guesstimate measurements and quantity of ingredients to put and mix. Iza Calzado’s character in Starting Over Again said something along, “while cooking is more of art, baking relies more on science–exact measurements or you risk taste and texture.” So this time, when I tried making Youn’s Kitchen Season 2’s hit dessert, I researched a bit about it.
Deciding on a quick and easy mix, here’s my own spin on Korea’s chewy and sweet dessert.
Hotteok (Sweet Korean Pancakes, makes 10-12)
1 & 3/4 cups bread flour (I could not find this in our local grocery so I used all-purpose flour instead)
1 & 1/4 cups sweet rice flour, aka glutenous flour (malagkit rice flour)
1 tablespoon brown sugar (most recipes used granulated sugar, but we only have muscovado sugar at home)
2 & 1/4 teaspoon instant yeast
1 teaspoon salt
4 cups lukewarm milk
1 tablespoon vegetable oil (I used canola oil though)
1 cup brown sugar
1 teaspoon cinnamon
2 tablespoon chia seeds
**The first time I made this, I used chopped almond nuts but my dough was not as sticky and intact as it should be – I did not put enough milk – and the nuts poked at the dough, making little holes. So this time, to be safe, I used chia seeds which has a zero-poking capacity.
- Combine all-purpose flour, sweet rice flour, sugar, instant yeast, and salt. Whisk and mix away.
- Despite reading a couple of articles about hotteok, I found no exact instruction about the milk so I warmed 4 cups of Cowhead fresh milk while thinking if maybe I should just dissolve powdered milk into 4 cups of lukewarm water. Maybe on my third try, I’ll use powdered milk… and on my 4th try, evaporated milk. Haha!
- Don’t forget to add 1 tablespoon of oil to the lukewarm milk.
- Pour it into the mixed flours. Mix well. Cover with cling wrap and let it rest at room temperature.
- In a smaller bowl, mix the filling ingredients all together. If you will also use muscovado sugar, make sure to crush it well.
- If you intend to make the pancakes right away, check on the dough after an hour. It should have risen or doubled its volume. But as for me, I just make a few and set aside the dough for use in the next two to three days. It really doesn’t spoil if stored in a cool, dry place.
- Experts said that to be sure you got the batter perfectly, rake it with your fingers and it should look like stretched spider webs. I guess mine is still imperfect. I might have put more milk this time. I really don’t have a strong grip so I experimented and added drops of milk while mixing. Don’t copy me. Hehe.
- To begin frying the pancakes, oil your hands so the dough won’t stick. Tear a portion of the dough and flatten it on your palm. Because no one else could take pictures for me while my oiled hands are flattening the dough and putting the filling in, here’s Seojoon enclosing the filling perfectly on Youn’s Kitchen.
- It’s rare to find that hotteok press outside South Korea. To press my hotteok, I use our reliable stainless spatula. Don’t press too hard though to avoid tearing the dough, or having the upper portion stick to your presser.
- Let it fry for 2-3 minutes on low heat. When it turns medium brown, flip it and cook the other side.
- Serve with ice cream, nuts, and fruits on top if you like. You can also not put a banana inside but I was inspired by Chef Youn so I added banana slices, too. I think you can also replace it with strawberry or some other juicy sweet fruit.
And, here’s my finished product that comes in different sizes because *again* am not that good at measurements so I guesstimate (tantiya) the amount of dough to use.
Happy cooking and eating! ♥