Tested Recipe with Slight Adjustment Adapted from http://www.maangchi.com
Ingredients: (yield 10 yachae hotteok)
1 cup water
2 tbsp caster sugar
2 tsp active dried yeast
½ tsp salt
1 tbsp cooking oil
2 cups all-purpose flour
60g sweet potato starch noodles
1 ½ tbsp light soy sauce
¾ tbsp sugar
¼ tsp coarsely ground black pepper
1 tsp extra virgin sesame oil
60g chives (cut into small pieces)
60g carrot (chopped into small pieces)
½ big onion (chopped into small chunks)
- Make dough:
- Combine the water, caster sugar and active dry yeast in a mixing bowl and stir well until the caster sugar and yeast are dissolved. Add salt and cooking oil and stir well.
- Add all-purpose flour and mix it with a wooden spoon, until the dough looks smooth. Cover and sit for 1 ½ hours until it doubles in size. Knead it to remove any gas bubbles in the dough.
- Cover and let it sit while preparing the fillings.
- Prepare fillings:
- Bring some water to a boil and add the sweet potato starch noodles. Stir it with a wooden spoon so that the noodles don’t stick to each other. Cook the noodles until soft and translucent.
- Strain the noodles in cold running water.
- Cut into small pieces with a scissors.
- Heat up a pan with 1 tbsp of cooking oil. Add the noodles and stir-fry for a minute, then add light soy sauce, sugar and coarsely ground black pepper. Keep stirring until the noodles look translucent and shiny. Add sesame oil and transfer to a bowl.
- Add the carrot, big onion and chives, mix everything well.
- To assemble:
- The dough is very sticky, so prepare some cooking oil in a small bowl to put your hands in from time to time, to prevent the dough from sticking to them while you work.
- Heat up a non-stick skillet with adequate cooking oil for pan-frying until 180C.
- Turn heat to low.
- Rub some cooking oil between your palms and then flatten around ½ cup of dough on your hand into a disc.
- Put 2 tbsp of filling into the centre of the dough with a spoon. Seal the edges with your fingers and make a nice round ball.
- Put it in the skillet with the sealed edges down. About 30 seconds later, flip it over with a spatula and press it down to about a 4 inch round disc.
- Let it cook for a couple of minutes. Keep flipping the hotteok for another a couple of minutes until all sides are crunchy and golden brown.
- Transfer to a strainer to drain off any excess oil. Repeat to make with the rest of the dough and the fillings.
- Serve hot.