Sweet and Savory Delight: Homemade Japchae Hotteok (Stuffed Korean Pancake)
Crafting Namdaemun Market’s Famous Japchae Hotteok at Home for a Cozy Winter Snack
Looking for a special treat to brighten your family’s day, especially when staying indoors? We’re recreating the beloved street food from Namdaemun Market: Japchae Hotteok! This delightful pancake offers a unique twist, combining the chewy sweetness of a traditional hotteok with a savory, flavorful japchae filling. It’s a perfect comforting snack for any occasion.
Hotteok Dough Ingredients- 1 package store-bought hotteok mix (including yeast)
- 2/3 cup (approx. 130ml) cold water
- 1/3 cup (approx. 65ml) boiling water
Savory Japchae Filling Ingredients- 1 handful rehydrated glass noodles (approx. 50g)
- 1/3 carrot (approx. 30g)
- 1 handful spinach (approx. 30g)
- 2 shiitake mushrooms (approx. 20g)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- Pinch of sesame seeds
- Vegetable oil (for sautéing)
- 1 handful rehydrated glass noodles (approx. 50g)
- 1/3 carrot (approx. 30g)
- 1 handful spinach (approx. 30g)
- 2 shiitake mushrooms (approx. 20g)
- 3 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp sesame oil
- Pinch of sesame seeds
- Vegetable oil (for sautéing)
Cooking Instructions
Step 1
First, let’s prepare for the hotteok dough. Take out the 4g of yeast that is included in the hotteok mix. (If it’s already mixed in, you can proceed directly).
Step 2
Combine 2/3 cup (approx. 130ml) of cold water with 1/3 cup (approx. 65ml) of boiling water to create lukewarm water, around 45°C (113°F). This is roughly one paper cup’s worth of water. Ensure the water is not too hot – it should feel comfortably warm to the touch.
Step 3
Pour the prepared lukewarm water into the hotteok mix. Knead the mixture thoroughly until a cohesive and slightly elastic dough forms. Proper kneading will result in a chewier hotteok.
Step 4
While the dough is resting and proofing slightly, let’s prepare the delicious japchae filling. If you have leftover japchae, you can use that directly. Otherwise, rehydrate the glass noodles. In a pan, sauté the rehydrated glass noodles with 3 Tbsp soy sauce, 1 Tbsp sugar, and a little vegetable oil. Add blanched spinach, thinly julienned carrots, and sliced shiitake mushrooms, and stir-fry them together. Finish by drizzling in 1 Tbsp sesame oil and a pinch of sesame seeds for extra flavor and aroma. This creates your savory japchae filling.
Step 5
Once the japchae filling is ready, use scissors to cut it into bite-sized pieces. This makes it easier to stuff into the hotteok without making the pancake too bulky or difficult to seal.
Step 6
When the dough has had a little time to rest and has become soft and pliable, it’s time to shape the hotteok.
Step 7
Put on disposable gloves and lightly coat your palm with vegetable oil. Take a portion of the dough, flatten it into a small circle, and generously fill the center with the prepared japchae mixture. Don’t be shy with the filling – more is merrier!
Step 8
Carefully bring the edges of the dough together to enclose the japchae filling completely. Pinch and seal the seams to ensure the filling doesn’t leak out during cooking. A good seal is key!
Step 9
Heat a generous amount of vegetable oil in a pan over medium-low heat. Gently place the sealed hotteok onto the hot oil to begin frying.
Step 10
Using a hotteok press or a spatula, gently press down on the pancake. This helps to flatten it into a nice, round shape. Continue to cook, flipping occasionally, until both sides are golden brown and slightly crispy.
Step 11
Your homemade Japchae Hotteok, reminiscent of the delicious street food from Namdaemun Market, is ready! Blow on it to cool it down before taking a delightful bite. Enjoy this warm and comforting winter treat!
