Hoddeok is a popular street food of South Korea. I came to know this after watching a television show about Korean food.
They are made with wheat flour, sugar, water, milk and dry yeast. Though the original recipe calls for sweet rice flour but this was omitted by me. Allow the dough to stand in a warm place for 3 hours. If using active dry yeast, whisk the water, sugar and dry yeast in a small bowl, let the yeast to activate for about 10 minutes before adding the rest the ingredients.
After fermentation, it is shape into ball then stuff with brown sugar and nut filling. Shallow fry these balls then flatten them using spatula until golden brown. They are best eaten hot.
HODDEOK (KOREAN SWEET PANCAKE)
Yield : 5
Adapted from here
1 + 1/4 C all purpose flour
1/4 tsp salt
1/3 C + 1 TB warm milk
3 TB warm water
1/4 tsp instant yeast
1/4 tsp sugar
cooking oil for frying
1/3 C brown sugar
2 TB chopped peanut/pecan/pine nuts
1/2 tsp ground cinnamon
Sift flour into mixing bowl.
Combine warm water, milk, sugar and yeast.
Pour the yeast mixture onto the flour, sprinkle the salt. Combine until it forms into soft dough.
Place the dough into greased and covered bowl. Let rise for 3 hours.
Divide dough into 5 balls. Mix together the filling ingredients in a small bowl.
Flatten each ball, place a tablespoonful of filling, seal the edges and shape into a ball again.
Heat little oil in a cast iron pan, place 2 balls on the hot pan, seams side down and fry then flip after the bottom is slightly browned, flatten the ball using the spatula. Cook until golden brown. Complete the rest of the dough.
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