Japchae Hotteok (Stir-fried Noodle Filled Sweet Pancake)
Puffy Japchae Hotteok Made with a Hotteok Mix – A Delicious Twist on Sweet Pancakes
Even with the same hotteok mix, there’s a way to make it even more delicious, resulting in plump and chewy hotteok. Want to know how? Let me introduce you to the secrets!
For the Hotteok Dough- 1 pack Hotteok Mix
- 100g Dried Glass Noodles (Dangmyeon)
- Assorted leftover vegetables (onion, carrot, perilla leaves, etc.), chopped
For the Japchae Filling Seasoning- 1 tsp Minced Garlic
- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- A pinch of Black Pepper
- 1 tsp Minced Garlic
- 2 Tbsp Soy Sauce
- 1 Tbsp Sugar
- A pinch of Black Pepper
Cooking Instructions
Step 1
First, soak the dried glass noodles in water beforehand. Once softened, stir-fry them with your chopped assorted vegetables to create a simple japchae filling. It’s important to season this japchae filling slightly on the saltier side. This balance will create a delicious harmony with the sweet hotteok dough. If you’re unsure about seasoning, you can prepare the japchae with its usual seasoning and then serve it with a side of sweet soy sauce (cho-ganjang) just before eating.
Step 2
Now, let me share the secret to making your hotteok extra chewy and wonderfully puffy! The hotteok mix usually comes with yeast. Dissolve the yeast in the specified amount of warm water. Using warm water is crucial as it activates the yeast, helping the hotteok puff up beautifully when cooked. After dissolving the yeast, add the hotteok mix and start kneading the dough with your hands. At first, the dough might be sticky and stick to your hands, but continue kneading for about 5-10 minutes. You’ll notice the dough becoming elastic and forming a cohesive ball. A helpful tip for a chewier dough is to lightly grease your hands with a bit of grapeseed oil or canola oil while kneading. Once the dough is ready, don’t immediately form the hotteok. Cover the dough with a plastic wrap and let it rest at room temperature for at least 10 minutes. This resting period is key to achieving that incredibly satisfying puffiness when you cook your hotteok.
Step 3
Take small portions of the rested dough and roll them into balls. Then, gently flatten each ball with your palm, creating a pocket in the center. Spoon a generous amount of the prepared japchae filling into the flattened dough.
Step 4
Carefully gather the edges of the dough towards the center, sealing the filling inside thoroughly. Pinch the seams to close. Place the sealed dough, seam-side down, into a frying pan generously coated with oil. Once the pan is heated, reduce the heat to medium and cook the hotteok until golden brown and puffed up. Be mindful of the heat to prevent burning.
Step 5
I’m using a hotteok press that came with the hotteok mix last year. I’ve kept it safe and it’s proving useful again this year! You don’t need any fancy equipment to make delicious hotteok at home.
Step 6
Look how beautifully and deliciously puffy these hotteok are! I recently filmed a segment for a broadcast about simple winter street food snacks that can be made at home, and this japchae hotteok was one of them. After filming, I took the hotteok and snacks to my son Junhyeok’s kindergarten, and the children absolutely loved them. It was a very rewarding experience.
