Korean Sweet Pancakes (Hodduk: 호떡) Recipe: Season 4, Ep. 10 - Chef Julie Yoon

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber and nutrients.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

chopped nuts

🥗Healthier: seeds

💰Cheaper: oats

Seeds provide crunch and are often more affordable.

Combine 2 cups of all-purpose flour, 1 cup of sweet glutinous rice flour, 1 teaspoon of kosher salt, and 2 teaspoons of sugar in a bowl.

Add 1 1/2 cups of lukewarm milk and 1 teaspoon of vegetable oil to the dry ingredients; mix until a sticky dough forms.

Cover the dough with plastic wrap and let it rest in a warm place for about 45 minutes until it doubles in size.

Punch down the dough and let it rest for another 15 minutes.

Chop 2 tablespoons of walnuts finely and mix with 1/2 cup of brown sugar and 1 teaspoon of cinnamon to create the filling.

Take a piece of dough (about 2 to 2 1/2 inches), flatten it in your hand, and place a tablespoon of the filling in the center.

Fold the dough around the filling to enclose it and place it seam-side down in a pan with heated vegetable oil.

Press down gently on the filled dough with an oiled spatula to flatten it.

Cook for 2 to 3 minutes on one side until golden brown, then flip and cook for another 30 seconds to 1 minute, covering to ensure the filling melts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens