Ingredients with Measurements:
• 2 cups of all-purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of salt
• 2 tablespoons of sugar
• 2 tablespoons of vegetable oil
• 1 cup of warm water
• 2 cups of kimchi, chopped
• 1 cup of mozzarella cheese, shredded
Special Equipment Needed:
• Medium-sized bowl
• Rolling pin
• Baking sheet
• Non-stick cooking spray
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a medium-sized bowl, mix together the flour, baking powder, salt, and sugar.
3. Add the vegetable oil and warm water and mix until a soft dough forms.
4. On a lightly floured surface, roll out the dough until it is about ¼ inch thick.
5. Cut the dough into 4-inch circles.
6. Place the circles on a baking sheet that has been sprayed with non-stick cooking spray.
7. Place a tablespoon of kimchi and a tablespoon of cheese in the center of each circle.
8. Fold the edges of the dough over the filling and pinch to seal.
9. Bake for 20 minutes or until golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: 350°F
Serving Size: Makes 8 hoppang
Nutritional Information:
Calories: 160
Fat: 5 g
Carbohydrates: 21 g
Protein: 5 g
Substitutions for Ingredients
• For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
• For the vegetable oil, you can use olive oil or coconut oil.
• For the mozzarella cheese, you can use cheddar cheese or any other type of cheese.
Variations:
• You can add other ingredients to the filling such as cooked ground beef, cooked vegetables, or cooked shrimp.
• You can also add different types of spices to the dough such as garlic powder, onion powder, or chili powder.
Tips and Tricks:
• Make sure to roll out the dough as evenly as possible so that the hoppang cook evenly.
• For a crispier hoppang, brush the tops with a little bit of melted butter before baking.
Storage Instructions:
Kimchi hoppang can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Kimchi hoppang can be reheated in the oven at 350°F for 10 minutes or until heated through.
Presentation Ideas:
Kimchi hoppang can be served as an appetizer or as a side dish. They can be served with a dipping sauce such as soy sauce or sweet and sour sauce.
Garnishes:
Kimchi hoppang can be garnished with chopped green onions or sesame seeds.
Pairings:
Kimchi hoppang can be paired with a variety of dishes such as fried rice, stir-fried vegetables, or noodles.
Suggested Side Dishes:
Kimchi hoppang can be served with a variety of side dishes such as steamed vegetables, a salad, or a bowl of soup.
Troubleshooting Advice:
• If the hoppang are not cooking evenly, make sure to roll out the dough as evenly as possible.
• If the hoppang are not cooking through, make sure to bake them for a few minutes longer.
Food Safety Advice:
• Make sure to use fresh ingredients when making kimchi hoppang.
• Make sure to store the hoppang in an airtight container in the refrigerator.
Food History:
Kimchi hoppang is a traditional Korean dish that is made with kimchi and cheese. It is believed to have originated in the 19th century.
Flavor Profiles:
Kimchi hoppang has a savory and slightly spicy flavor with a hint of sweetness.
Serving Suggestions:
Kimchi hoppang can be served as an appetizer or as a side dish. They can also be served with a dipping sauce such as soy sauce or sweet and sour sauce.
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Region: Korean