Hotteok Recipe You Can Sell: Mastering Sweet Honey and Savory Vegetable Hotteok

Ingredients−8servings+

• Warm water200ml
• Milk50ml
• Instant yeast5g
• Sugar30g
• Salt5g
• Baking powder3g
• Vegetable oil20g
• Melted butter (not hot)15g
• Sweet rice flour60g
• Bread flour240g
• Brown sugar50g
• Chopped peanuts30g
• Cinnamon powder3g
• All-purpose flour8g
• Glass noodles70g
• Cooking oil2 tablespoons
• Soy sauce3 tablespoons
• Corn syrup2 tablespoons
• Sesame oil1 tablespoon
• Sesame seeds1 tablespoon
• Minced onion20g
• Minced carrot15g
• Minced chives15g

Directions▶ Start cooking

1. Pour 200ml warm water into a bowl.
2. Add 50ml milk.
3. Add 5g instant yeast.
4. Add 30g sugar.
5. Stir well until the yeast dissolves.
6. Add 5g salt.
7. Add 3g baking powder.
8. Add 20g vegetable oil.
9. Add 15g melted butter (not hot).
10. Mix well.
11. Add 60g sweet rice flour.
12. Add 240g bread flour.
13. Mix well.
14. Knead the dough as much as your arms allow, as longer kneading results in a chewier dough (I kneaded for over 5 minutes).⏱ 5m
15. Cover the dough with plastic wrap and place it in a pot of warm water to ferment for 1 hour.⏱ 1h
16. To make the sweet honey hotteok filling, put 50g brown sugar into a bowl.
17. Add 30g chopped peanuts.
18. Add 3g cinnamon powder.
19. Add 8g all-purpose flour.
20. Mix well to complete the sweet honey hotteok filling.
21. To prepare the vegetable hotteok ingredients, mince 1 onion.
22. Mince the chives (no need to mince too finely).
23. Shred the carrot with a julienne peeler, then mince it.
24. Add 70g glass noodles to boiling water and boil for 6 minutes.⏱ 6m
25. Drain the boiled glass noodles without rinsing.
26. Heat 2 tablespoons cooking oil in a pan and add the drained glass noodles.
27. Add 3 tablespoons soy sauce.
28. Add 2 tablespoons corn syrup.
29. Stir-fry until the moisture evaporates.
30. Turn off the heat and add 1 tablespoon sesame oil.
31. Add 1 tablespoon sesame seeds.
32. Mix well.
33. Cut into small pieces with scissors.
34. Add 20g minced onion.
35. Add 15g minced carrot.
36. Add 15g minced chives.
37. Mix well to prepare the vegetable hotteok filling.
38. Check the dough that has fermented for 1 hour.⏱ 1h
39. Grease your hands with cooking oil or water.
40. Take a portion of dough and flatten it thinly in your palm.
41. Place a generous amount of sweet honey hotteok filling on top.
42. Seal it well so the filling is not visible.
43. Place a generous amount of vegetable hotteok filling on top.
44. Seal it well so the filling is not visible.
45. Generously oil a pan and place the prepared hotteok on it (the stove is off to prevent burning while shaping).
46. Once the pan is hot, quickly flip and press down.
47. Cook over medium-low heat until golden brown.
48. Once it starts to turn golden brown, reduce the heat to low.
49. Remove the golden brown hotteok.

Tips

• The longer you knead the dough, the chewier the texture will be.
• When handling the dough, grease your hands with cooking oil or water to prevent sticking.
• Press the hotteok as flat as possible for a more delicious result.

🧑‍🍳 Recipe analysis notes

Supplementary notes from the video analysis. Please check the original video before cooking.

⚠️ Where this goes wrong

• If the water is too hot or too cold to activate the yeast, the dough simply won't rise.
• Under-kneaded dough loses its chew and turns leathery, so knead for a good 5 minutes or more.
• If the pan is too hot the outside burns before the inside cooks, so start over medium-low heat and drop to low as you go.

🔄 Substitutions

• Plain flour can replace the glutinous rice flour, but you'll lose some of the chewy texture.
• Sugar can replace the starch syrup 1:1, though the filling will be less gooey and noticeably sweeter.
• Swap the chopped peanuts in the honey filling for walnuts, almonds, or any nut you like.

🎚️ Adjusting the taste

• For a less salty result, cut the salt in the dough (5 g) and the dark soy sauce in the vegetable filling (3 tbsp) by about a third.
• To dial back the sweetness, adjust the sugar in the dough (30 g), the dark brown sugar in the honey filling (50 g), and the starch syrup in the vegetable filling (2 tbsp).
• There's nothing spicy in this recipe, so no heat adjustment is needed.

✔️ Verification notes

• After proofing, the dough should have roughly doubled and spring back when you press it.
• Watch for an even golden-brown crust as they fry — that's your sign the inside is cooked through.

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