My Virgin Korean food making post.
Here’s a box of my battered up Hoddeok (호떡) Mix kit I lugged back from Japan.
I must admit, the initial process of making it was Winging it.
Considering the instructions were in Korean and Japanese.
A little common sense with the yeast and flour mix I guess.
Contents in the Box include:
- 4 grams Instant Yeast
- 406 grams Dough Mix
- 109 grams Jam Mix (A cinnamon sugar filling)
- Makes about 10 pancakes.
Apparently it retails for about SGD$8.50 in Singapore!
I bought it for a much cheaper price in Tokyo. The actual retail prince in Korea is about SGD$2.50!
Yay! Self ‘import’.
Hotteok is a street eat actually eaten during winter in Korea.
Which makes sense at the time of my purchase.
Usually consisting of a Brown Sugar, Cinnamon and Peanut filling.
It has been a dreary weekend so far, I guess that makes up so a little sweet for a picnic?
The addition/changes I made was:
- Melting approx. 30ml of Unsalted butter.
- Toasting some Almond Slivers to add to the provided Stuffing mix.
- Adding fresh cinnamon powder to the sugar mixture.
for Half a packet of the 406gram of flour pre-mix.
I mixed 100 ml Water + 30ml melted Unsalted Butter + Approx 200grams Flour Mix.
Add more water or flour accordingly to until it forms a moist dough.
Cover the dough with a cloth and set aside for it to rise.
Toast the Almond slivers.
Add to the Almond, 1/4 teaspoon Cinnamon powder to the Jam Mix.
The dough did raise, light airy and double it’s original size.
Albeit the original instructions asking for warm water and for the yeast to be mixed together before making the dough.
It has been a long time since I had made anything that requires yeast. But the smell is a good reminder to look into make breads next time :)
Here’s another blogger I found, who had made Hoddeok using the same Brand as I did, for reference.
- Heat a non stick pan (Or swab with some oil), at medium heat.
- After leaving the dough to raise for at least 1 hour (You can leave it longer if you like).
- Divide the portions t0 about 5-6 portions, lightly rolled into a ball.
- Flatten each portions, try to pile in as much filling (if you want an oozy syrupy filling). I used about 1 teaspoon each with a sprinkling of Almond slivers.
- Like a curry puff, trying to stretch the dough a little and close the ends like a wanton. This will enable you to enclose the piled dry fillings.
- Roll the dough gently in your palm, and press down.
- Placing the Hoddeok into pan, turn down the heat to small. Flip to the other side after a min.
- Turn up heat to medium again, and let each side brown a little. (Make sure you don’t burn the dough!)
- Serve hot.
Dough Storage (As instructed on package) : Keep it in the fridge (if to be consumed within 24 hours). Or store it in the freezer, and defrost before you use it.
I would recommend using the dough on the same day. The texture is softer, fluffier compared to dough that was defrosted. resulting in a denser, heavier texture. Still bread like but lacks the air pockets to make the Hoddeok light and enjoyable the next day.
This is a relatively foolproof way to try making a Korean Sweet.
The texture is more of a bread than a regular pancake.
Eating it piping hot and off the pan, brings such simple joy :) Soft, doughy and fragrant sweet.
The added almond slivers adds an extra crunch and texture.
If eaten cold, it is still enjoyable. Esp if you like a chewier texture.
I think as long as the the need amount of water 250ml + yeast + flour is mixed well and left to raise. That’s all that is really the ‘difficult’ part.