My recipe goal for this month was to find a Korean dessert to share. For inspiration, I visited the Maangchi website that I mentioned in my yaki mandu post. I was delighted to find a recipe for hoddeok, a popular street food.
Hoddeok is a stuffed and fried pancake, and I have tried two different versions from street food vendors. One was filled with the sweet bean paste that Koreans are so fond of, and the other was filled with a cinnamon syrup, which I prefer. Not only did Maangchi provide the recipe for my favorite type of hoddeok, but she also suggested various fillings. Her mozzarella hoddeok inspired me to raid my fridge and create a bulgogi (Korean marinated beef) & asiago cheese stuffed version; it turned out like a Korean Hot Pocket. Win! I recommend you visit Maangchi’s website as she provides a video of the entire recipe. One thing I loved about this recipe is that the ingredient list is so simple. This recipe is something I could make on any day because I always have the supplies in my kitchen.
For Cinnamon Filling:
In a large bowl, dissolve yeast in 1 cup of lukewarm water. Add sugar, salt, and vegetable oil. Mix well. Add flour and mix well with a rubber spatula or by hand. Cover the bowl and allow the dough to rise for an hour. (My dough didn’t rise quite as much as Maangchi’s did in one hour, so I let it sit awhile longer.) Knead the dough to allow air to escape, and then allow the dough to rise for another 15-20 minutes.
On a large cutting board, sprinkle half a cup of flour. Coat your hands with flour and knead the dough. Separate the dough into eight sections. Take one section at a time and flatten it in the palm of your hand; make an indention and place a spoonful of filling in the center of the dough. Fold the dough to enclose the filling. Repeat with other dough balls. (I made four hoddeok with the sweet filling and four with the meat and cheese filling.)
Heat a two tablespoons of oil in a skillet. Place hoddeok, seam side down, in skillet and use a spatula to flatten the dough into a pancake shape. Brown on the bottom (approximately 1 minute), and then flip. After both sides or brown and cripsy, remove hoddeok from skillet. Serve hot!
I really enjoyed both versions of this recipe, and I encourage you to think of other fillings for your own hoddeok!