3. Hotteok, filled pancakes that
are popular Korean street food,
get their distinctive chew from
sweet (aka glutinous) rice flour.
Inside each golden brown pan-
fried pancake is a gooey brown
sugar center with crunch from
toasted walnuts. For the ideal
crispy interior, enjoy hotteok
hot off the pan, right after
they’ve been fried.
4. PROCEDURE
1. Place 2 cups all-purpose flour or bread flour, 2
tablespoons granulated sugar, and 3/4 teaspoon
kosher salt into a medium bowl and whisk to
combine.
2. Sprinkle 1 teaspoon instant dry yeast over 3/4 cup
warm water and stir until the yeast is dissolved. Pour
into the flour mixture and mix with a flexible spatula
until a shaggy dough forms. Knead until the dough
comes together into a rough ball.
3. Cover the bowl and let rise in a warm place until
doubled in bulk, 40 to 50 minutes. Meanwhile, place 1
1/2 cups packed dark or light brown sugar and 1
tablespoon ground cinnamon in a medium bowl and
stir to combine.
4. Knead the dough into a uniform texture. Divide into
10 portions (about 1 2/3 ounces
5. each). Working with 1 portion at a time, roll into a ball. Flatten
the dough into a pancake and place 1 teaspoon of the filling
into the center. While gently compacting the filling with a
finger, stretch the edges of the dough out some more and
gather it around the filling. Pinch the edges of the dough
together to completely seal the filling in. Shape into a ball
again and return to the work surface or place on a baking
sheet. Repeat with the remaining portions of dough.
5Heat 3 tablespoons neutral oil in a large nonstick frying pan
or griddle over low heat until shimmering. Evenly place
enough dough balls in the pan so they are at least 3 to 4
inches apart, about 3 in a 12-inch pan. Cook until the hotteok
is golden brown on the bottom, about 2 minutes. Flip the
hotteok with a flat spatula, then press down on each one with
the spatula until flattened to about 3 1/2 inches in diameter.
Cook until the second side is golden-brown and the center is
warmed through, about 3 minutes. Flip back to the first side
and cook until the edges of the first side are evenly golden
brown, about 1 minute more. Add more oil to the pan as
needed if the pan is dry.
7. Korean Pancakes
Ingredients
4 SERVINGS
• pancake mix (Korean organic, try the Sunrise label or
Natural Life brand)
• water
• veggies (Prepped, your choice)
• soy sauce
• vinegar
• cabbage
• kimchi
• chives (~ Korean or Chinese ~ slice into 1inch pieces)
• mung bean sprouts (~ popular in Cambodia and Vietnam)
• green onions
• match stick carrots
Order Ingredients
8. HOTTEOK (SWEET KOREAN
PANCAKES)
Ingredients
4 SERVINGS
• 1 pkg. active dry yeast (2-1/4 teaspoons or instant yeast)
• 1/4 cup warm water (no need for water if using instant yeast)
• 1 tsp. sugar (no need for sugar if using instant yeast)
• 2 cups all purpose flour
• 1/2 cup sweet rice flour (glutinous rice flour/powder)
• 1 tsp. salt
• 1 Tbsp. sugar
• 1 Tbsp. cooking oil
• 1 1/4 cups milk (or almond milk or water Start with 1 cup and gradually
add more –
• 1/4 cup sugar
• 1/4 cup dark brown sugar
• 1 tsp. cinnamon powder
• 10 Tbsp. seeds (assorted roasted, and nuts, sunflower seeds, pumpkin
seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, almonds, etc.)
• cooking oil (for pan-frying)
10. BISCUITS
The term “biscuits” has different meanings
depending where you live in the world. In
the U.S., biscuits are similar to a dinner roll,
but are denser and flakier because they
aren’t (typically) made with yeast. Since
there’s usually no yeast involved and the
rising agent is either baking soda, baking
powder, or both—biscuits are considered a
quick bread, like banana bread and no yeast
bread. In other parts of the world, “biscuits”
are more like cookies or scones.
11. 6 Key Ingredients in Buttermilk Biscuits
You need just 6 basic ingredients for my
homemade biscuits recipe:
1. All-purpose Flour
2. Baking Powder
3. Salt
4. Cold Butter
5. Cold Buttermilk
6. Honey
With so few ingredients, it’s important to
reach for quality ingredients and avoid any
substitutions.
12. BUTTER COOKIES
Ingredients
• 1 cup butter
• 1 cup white sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 pack ready made butter
cookies
• ¼ teaspoon salt
13. Directions
1.Beat butter and sugar together
in a large bowl with an electric
mixer until light and fluffy. Beat
in egg, then stir in the vanilla.
Combine flour and salt in a
separate bowl; add to butter
mixture and mix to form a
dough. Cover dough with plastic
wrap and chill for at least one
hour.
14. 2.Preheat the oven to 400
degrees F (200 degrees C). Chill
two cookie sheets.
3.Transfer chilled dough to a
cookie press; press out onto
chilled cookie sheets.
4.Bake in the preheated oven
until lightly golden at the
edges, about 8 to 10 minutes.
Transfer cookies to wire racks
to cool.
