I made these a couple weeks ago as dessert after our grilled pizzas. I lived in Korea for about a year and a half as a kid. When we had Yalanda and Jason over, I wanted to make something I remembered from Korea since they were about to make their own memories there!
I had these a few times when we visited Seoul. There was a food stand that sold these and some vegetable ones. These were definitely one of the many foods I missed. I had no clue how to make them and we couldn’t search the internet because we only knew how to say the name (with our strong American accents) and no clue how to spell it! (FYI it’s Hoddeok or Hotteok.) Quite a few years ago it occurred to me to search for the term Korean pancakes and I finally found a recipe for them. I can’t find the original link, but fortunately I had copied down the recipe! These taste exactly like I remember, even if I mine are a bit too thick!
Korean Pancakes (Hoddeoks)
makes 6
Ingredients:
3T. warm water
1/4 t. white sugar
1/4t. dry yeast
1 1/4c. all purpose flour
1/4t. salt
6T. milk
Filling:
1/4t. cinnamon
2T. crushed walnuts
6T. brown sugar
Directions:
1. Mix water, sugar, and yeast. Let stand for 10 minutes.
2. Sieve flour, salt, and milk into yeast mixture. Mix well and cover with wrap. Let stand 3 hours.
3. Mix all filling ingredients in small bowl.
4. Oil hands (I spray mine with Pam). Take 1/6 of dough and widen it in your hands. Place a spoonful of filling in middle of dough. Close the dough around the filling and pinch shut. Repeat till all dough is gone.
5. Preheat frying pan and add a small amount of oil. (I used just enough to cover the bottom of the frying pan.) Put dough balls in pan and cook over low-medium heat. While cooking press dough with spatula to flatten into pancake shape. When both sides are golden brown serve warm.
