Recipes

Recipes · Korean

Luci Brynes Hotteok

Korean · Meal Prep

★★★★★

Luci Brynes Hotteok

Ingredients

  • HOTTEOK RECIPE (this is a blend of Mom’s and my recipes.)

Dough

  • 2 cups all-purpose flour (you may replace up to 1/2 cup of the flour with sweet rice flour *)

Extra 1/2 cup flour

  • 1 cup warm water
  • 1.5 tsp dry yeast
  • Scant 1 tsp kosher salt (if you use table salt, reduce to 1/2 tsp)
  • 1 heaping tablespoon sugar
  • 1 T vegetable oil (sometimes I add butter instead - hee hee)

Filling

  • “Traditional” fillings include 1/2 cup packed brown sugar with 1/4 cup finely chopped nuts plus cinnamon. But my kids are picky. My usual filling is 1/2 cup packed brown sugar plus scant 1/2 cup of chocolate peanut butter powder for my kids. Mix everything together and set aside.
  • *If you use rice flour, look for sweet rice flour from an Asian brand. The stuff in grocery stores is too coarse. It should be a fine powder that causes you to cough, and it should get everywhere (like cornstarch)

Directions

  1. Mix everything together. If you don’t like handling wet, squishy dough, you may stir in an extra 1/2 cup of flour. It will create a firmer dough that is easier to handle.
  2. Let rise for one hour or until doubled. It should almost look like a sponge!
  3. Punch the dough down with OILED hands. Divide the dough into 8 pieces. (I never do this. I grab about a golf-sized ball of dough.)
  4. Flatten the into a 2-3” round in the palm of your hand. Then cup your palm.
  5. Scoop about a tablespoon of filling into the center. Yes, it will look messy. Press the filling down so the dough on the side pushes up. Slowly pinch the edges together, then twist the edges together. Place seam side down on a greased tray.
  6. Once they are all made, heat a large skillet over medium heat. Add a thin layer of oil (the pan should have a thin, even layer that shimmers.) Place the hotteok seam-side down. Reduce the heat to medium-low (or low). After the first minute, flip it over and use a flat spatula to press it down firmly. Cook 2-3 minutes. Flip over and press down again. Cook until evenly golden. Drain on paper towels.
  7. Stores in the freezer for several months. To reheat, I recommend the oven, but BTS likes to reheat in butter.