Hoddeok is a “traditional” Korean street vendor food. Korean people love to eat this delicious snack especially in the cold winter. It tastes best when it is warm. You can find the ingredients for this recipe easily anywhere, so I highly recommend this one. Do you like sticky buns or pecan rolls? If so, I bet you will love this.
Yield: 16 Pieces
Short Korean Lesson
- DdahngKong (땅콩) = Peanut
- GyePi (계피) = Cinnamon
- ½ Cup Lukewarm Water
- ½ Tbsp Yeast
- ½ Tbsp Sugar
- 3 Cups All-Purpose Flour
- 1 Cup Milk
- ½ Tbsp Salt
- ¼ Generous Cup Brown Sugar
- ¼ Generous Cup Sugar
- 20 Chopped Unsalted Peanuts (2 Tbsp)
- ½ Generous tsp Cinnamon
In ½ cup of lukewarm water, add ½ Tbsp of yeast and ½ Tbsp of Sugar. Set it in warm place for 5 minutes. Meanwhile, sift 3 cups of all-purpose flour in a large bowl.
Add the yeast mixture, 1 cup of milk, and ½ Tbsp of salt into the bowl. Mix everything together with a fork. When all the liquid ingredients have been mixed with the dried ingredients, knead the dough with your hands.
Knead the dough.
You do not have to knead the dough for very long – just do it until everything has mixed well enough to form the dough into a big ball. Spray the bottom of a bowl with some cooking oil spray. The oil helps prevent the dough from sticking to the bottom. Put the dough back into a bowl, cover it with some plastic wrap and we are going to let the dough rise.
Set the dough in the oven with just the light on for 3 hours. The heat from the light bulb is enough to make it rise. If you want to reduce the rising time to an hour, instead of 3 hours, please check my vegetable hotteok recipe where I shared the tip on how to do that.
After 3 hours, the dough will double in size.
To make the filling, combine ¼ generous cup of brown sugar, ¼ generous cup of sugar, 2 Tbsp of chopped peanuts, and ½ generous tsp of cinnamon. Mix everything together.
Place about 20 unsalted peanuts inside of a zipper bag and crush them with something like the back of a knife.
Put some oil on your hands before working with the dough. Take piece of dough a little larger than a golf ball, then roll and flatten it. Add a spoonful of the filling to the center.
Wrap the dough around the filling.
Pour some oil into a pre-heated pan on med-high. Place the dough balls into the pan.
About 10 seconds later, flip them over and flatten them with a spatula or this special korean hotteok presser.
Fry until both sides of the hoddeok become golden brown.
Oh! They look good. *^^*