Hotteok is fried sweet bread sold at Korean street stalls since the late 19th century, influenced by Chinese bakers in the port of Incheon. Its interior of brown sugar and caramelized peanuts makes it irresistible in winter. It is the most loved street snack along with tteokbokki.
Asian
Hotteok
Korean hotteok: fried bread filled with brown sugar, cinnamon and peanuts.
- South Korea
- Main course
- Light
- Low fat
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 285 kcal
- Protein 6 g
- Fiber 2 g
- Carbohydrates 42 g
- Fat 10 g
- Sodium 180 mg
Story behind the dish
Preparation
Hotteok is a South Korean preparation with medium difficulty. Reserve about 50 minutes in total (30 for mise en place and preparation, 20 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g of wheat flour.
- Have ready: 1 teaspoon dry yeast.
- Have ready: 1 teaspoon of sugar.
- Have ready: 200 ml of warm milk.
- Have ready: 1 egg.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
mix flour
Mix flour, yeast, sugar, salt, milk and egg; knead 5 minutes until smooth. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Let it rest for 1 hour, covered, until it doubles in volume.
Let it rest for 1 hour covered until it doubles in volume. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Mix brown sugar
Mix brown sugar, peanuts and cinnamon for the filling.
-
Form dough balls
Form dough balls, fill with 1 tablespoon of mixture and close tightly. The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time.
The dough should be smooth and elastic; If it breaks when stretched, add liquid one at a time
-
Flatten slightly and fry in medium oil for 3 minutes per side until…
Flatten slightly and fry in medium oil for 3 minutes per side until golden brown. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Serve hot
Serve hot, when the filling is liquid and caramelized.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Version with cream cheese and honey filling.
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