Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 cup chopped kimchi
- 1/2 cup chopped scallions
- 1 tablespoon gochujang (Korean chili paste)
- 1/4 cup grated mozzarella cheese
Special equipment needed:
- Mixing bowl
- Plastic wrap
- Rolling pin
- Non-stick pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, yeast, and salt.
2. Add warm water and vegetable oil to the mixing bowl and mix until the dough forms.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. In a separate bowl, mix chopped kimchi, scallions, gochujang, and grated mozzarella cheese.
6. Divide the dough into 8 equal pieces and roll them into balls.
7. Flatten each ball with a rolling pin and add a spoonful of the kimchi mixture in the center.
8. Pinch the edges of the dough together to seal the filling inside.
9. Heat a non-stick pan over medium heat and add a tablespoon of vegetable oil.
10. Place the filled dough in the pan and cook for 2-3 minutes on each side until golden brown.
11. Repeat the process with the remaining dough balls.
12. Serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 16 minutes
Temperature:
Medium heat
Serving size:
8 pieces
Nutritional information:
Calories per serving: 245
Fat: 12g
Carbohydrates: 28g
Protein: 6g
Sodium: 300mg
Sugar: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour or gluten-free flour.
- Kimchi can be substituted with sauerkraut or pickled vegetables.
- Gochujang can be substituted with sriracha or hot sauce.
- Mozzarella cheese can be substituted with cheddar or any other melting cheese.
Variations:
- Add cooked ground pork or beef to the kimchi mixture for a meaty version.
- Use sweetened red bean paste or Nutella instead of the kimchi filling for a sweet version.
Tips and tricks:
- Make sure the dough is well-kneaded and rested to achieve a soft and fluffy texture.
- Use a non-stick pan to prevent the hotteok from sticking.
- Flatten the dough evenly to ensure the filling is distributed evenly.
- Serve hotteok immediately while it's still warm and crispy.
Storage instructions:
Store leftover hotteok in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat hotteok in a toaster oven or oven at 350°F for 5-7 minutes until heated through.
Presentation ideas:
Serve hotteok on a plate with a side of dipping sauce and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions, sesame seeds, or cilantro.
Pairings:
Hotteok pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Korean-style fried chicken, steamed rice, or Korean-style potato salad.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it becomes smooth.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes manageable.
- If the filling leaks out during cooking, make sure the edges are well-sealed before cooking.
Food safety advice:
Make sure the dough is cooked through before serving to prevent foodborne illness.
Food history:
Hotteok is a popular street food in Korea, especially during the winter season. It's a sweet or savory pancake filled with various fillings such as brown sugar, cinnamon, nuts, or kimchi.
Flavor profiles:
Spicy, tangy, savory, and cheesy.
Serving suggestions:
Serve hotteok as a snack or appetizer.
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Region: Korean