Weird Honey Hotteok & Yachae Hotteok
A. Honey Hotteok
Hotteok Bun
1 egg
4gm salt
30gm sugar
160gm warm milk
4gm yeast
300gm bread flour
40gm room-temp butter
1. Combine egg, salt, and sugar in a bowl. Beat until well combined.
2. Add warm milk and yeast. Stir until well combined.
3. Add in flour. Stir with a spatula until somewhat combined. Transfer the dough into a well floured surface and start kneading the wet dough.
4. When it has formed somewhat a cohesive dough, fold in the butter. Knead until dough formed a well rounded ball.
5. Proof in a dusted & covered bowl at a warm place for 1.5 hour.
6. After 1.5 hour, degas the dough and knead to form a long dough. Cut into 8 similar balls.
7. Roll the dough flat (circular shape) and scoop enough honey filling onto the centre of the dough. Close the seam of the dough tightly to form into a ball. Place onto a well covered area for second proofing until it doubled in size, may take another 1 hour.
8. After 1 hour, bake the dough on a frying pan heated on low fire for about 3-4 minutes on each side. After flipping to the other side, gently press the bun to flatten it.
Honey Filling
50gm brown sugar
30gm honey
3gm cinnamon powder
20gm starch powder (corn starch)
150ml water
40gm nut mix (pumpkin seed, chopped walnut, chopped peanut etc)
1. Combine all and heat it on medium flame on the stovetop.
2. Cook until starch has thickened and well cooked. Set aside to completely cool before use as a filling.
B. Yachae Hotteok (Vegetable Hotteok)
Note 1 : Inspired by <https://www.maangchi.com/recipe/yachae-hotteok> and <https://english.visitseoul.net/tours/A-Tour-Full-of-Passion-Namdaemun-Market-with-U-Know-Yunho_/31064>
Hotteok Bun
1 cup warm water
2 tbsp sugar
1 packet (7gm) of instant yeast
1/4 tsp salt
1 tbsp vegetable oil
2 cups all-purpose flour
1. Method is similar to making wet pre-ferment dough, though easier. Bloom yeast in sugar water for 5-10 minutes.
2. Combine yeast mixture with salt, oil, and flour. Mix well until it formed a very wet dough. Leave to proof for 30 minutes.
3. After 30 minutes, with a wet hand, pull and fold the dough to increase its strength. Repeat folding around 7-8 times. Leave to proof for another 30 minutes.
4. After 30 minutes, with a wet hand, repeat step 3. Leave to proof for another 1 hour.
5. After 1 hour, repeat folding and pulling. Proof for another 30 minutes and then store in the fridge until further use.
6. Oil your hand generously with any cooking oil. Take a small ball of dough and flatten it on your palm. Take 1-2 spoonful of filling and place it on the centre of your dough (depending on the size of your flattened dough). Close all seams tightly to form it into a ball.
7. Place the dough seams side down onto a well-oiled and well-heated non-stick pan. Cook the dough on top of small flame for a more uniform cooking. Each side may take 3-4 minutes, depending on the heat. Add in more oil where needed.
8. Best serve hot with dipping sauce. Can be frozen but needed to be half-cooked first prior to freezing.
Vegetable Filling
1 bunch of japchae noodle (1-2 cups cooked)
2 stalks spring onion
1 bunch of chives (same amount with spring onion)
1/4 - 1/2 medium holland onion
1/4 - 1/2 carrot
3 tbsp light soy sauce
1 tbsp sugar
1 tbsp sesame oil
A dash of ground black pepper
1. Boil japchae noodle until soft. Once done, drain & cut with scissors until really fine. Set aside.
2. Chop finely all vegetables. Combine all vegetables with chopped japchae noodle. You can rinse japchae noodle to loosen them a little bit if it lumped with each other.
3. Add in soy sauce, sugar, sesame oil, and black pepper. Mix until well combined. Set aside in the fridge until ready to be used with hotteok dough.
Dipping Sauce
1/4 apple (I usually prefer red apple)
1/4 yellow capsicum
1/4 red capsicum
1/4 green capsicum
1/4 onion
1 stalk of green onion
3 slices of lemon
3 jujubes / black dates
3 tbsp light soy sauce
3 tbsp vinegar
3 tbsp water
1 tbsp mirin
1 tbsp sugar
1. Slice apple with peels.
2. Cut capsicums and onions into large chunks.
3. Combine all ingredients. Let it ferment for at least 15 minutes prior to serving.
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