Crispy and Chewy Vegetable Hotteok
Easy Japchae Vegetable Hotteok Using Bread Mix
Make delicious Japchae Vegetable Hotteok with bread mix and simple ingredients even on busy days! It’s crispy on the outside, chewy on the inside, and the generous vegetable and glass noodle filling makes it a satisfying snack or meal replacement. Detailed steps are provided for beginners to follow easily.
Hotteok Dough Ingredients
- 210ml warm water (approx. 40°C)
- 4g instant dry yeast (1 tsp)
- 360g bread mix (1 bag)
- 1/2 Tbsp cooking oil (for dough)
Cooking Instructions
Step 1
First, soak 100g of dried glass noodles in water for about 20 minutes until softened. This will make them easier to cut later.
Step 2
Now, let’s make the hotteok dough. In a large bowl, pour in 210ml of warm water. Add 4g of instant dry yeast and stir well until evenly mixed. Let it sit for 1-2 minutes to activate the yeast.
Step 3
Once the yeast water is activated, add the 360g bag of bread mix to the bowl. Mix with a spatula or your hands until no dry flour is visible and it forms a cohesive mixture.
Step 4
When the dough starts to come together, add 1/2 Tbsp of cooking oil and begin kneading vigorously with your hands. Stretch and fold the dough repeatedly for 5-10 minutes until it becomes smooth and elastic.
Step 5
After sufficient kneading, the dough will form a smooth, cohesive ball. It’s important to knead until it’s no longer sticky and has a soft texture.
Step 6
Cover the bowl with plastic wrap. Place this bowl inside a larger bowl filled with warm water (water bath method). Let it proof in a warm place for 1 hour and 30 minutes. The dough should double in size.
Step 7
While the dough is proofing, let’s prepare the japchae filling. Drain the soaked glass noodles and cut them finely with scissors. This helps them absorb the seasoning better.
Step 8
Place the cut glass noodles in another bowl. Add 3 Tbsp soy sauce, 1 Tbsp mirin, 1 tsp sugar, 2 Tbsp plum extract, a pinch of black pepper, and 1 Tbsp sesame oil. Mix well by gently massaging the ingredients into the noodles.
Step 9
Now, let’s stir-fry the filling. Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Add the finely chopped 1/4 onion and sauté until translucent. The onions add a nice sweetness.
Step 10
Once the onions are translucent, add all the seasoned glass noodles to the pan. Stir-fry them together, separating any clumps to ensure even cooking.
Step 11
To prevent the noodles from drying out while stir-frying, gradually add 1/4 cup (50ml) of water. This will help the noodles cook to a tender consistency and absorb the sauce.
Step 12
Finally, add 1 cup of chopped chives and stir-fry briefly just until they wilt. Avoid overcooking the chives, as they can become mushy. Remove from heat.
Step 13
Add 1 Tbsp of toasted sesame seeds to the stir-fried japchae filling and mix lightly. Let the filling cool slightly.
Step 14
Punch down the risen dough gently to release the air. The puffed-up dough will deflate.
Step 15
Divide the dough into 6 equal portions. Shaping them similarly will ensure even cooking. Briefly shape each portion into a ball.
Step 16
Flatten one dough ball. You can use your palm or a rolling pin. Aim for slightly thinner edges and a slightly thicker center, which makes it easier to fill and seal.
Step 17
Place a generous amount of the prepared japchae filling into the center of the flattened dough. Be careful not to overfill, as it might cause the hotteok to burst.
Step 18
Gather the edges of the dough towards the center, pinching them together to seal securely. Ensure it’s tightly sealed to prevent the filling from leaking out during cooking. Shape it into a round ball.
Step 19
After filling and shaping all 6 hotteoks, cover them with plastic wrap or a damp cloth and let them undergo a second proofing for 10-15 minutes. This makes the hotteoks extra fluffy and soft.
Step 20
Heat cooking oil generously in a pan over medium-low heat. Place the hotteoks seam-side down onto the pan. Gently press down on the hotteoks with your palm or a spatula to flatten them. Avoid pressing too hard, or they might burst.
Step 21
It’s important to press and flip the hotteoks, ensuring they cook evenly on both sides until the filling is cooked through. Keep an eye on the heat to prevent burning.
Step 22
Once the bottom of the hotteok is golden brown, flip it and cook the other side until golden brown as well. They will become crispy on the outside and delightfully chewy on the inside.
Step 23
Enjoy them warm for the best flavor! These crispy and chewy Vegetable Hotteoks are delicious!
