Warm and Sweet Homemade Hotteok: 3 Delicious Variations!
Effortlessly Make 3 Special Hotteok Recipes with Ottogi’s Hotteok Mix!
On a dusty day, stay indoors and enjoy a warm, sweet treat! We’re revealing 3 secret tips to easily make delicious street-style hotteok right at home. Using Ottogi’s Hotteok Mix, anyone can make delightful hotteok. Follow along with these recipes from ‘All Recipes in the World’ (Man-gae Recipe)!
Basic Hotteok Mix Ingredients
- 1 packet Ottogi Hotteok Mix (includes mix, yeast, and filling)
- 250ml warm water (40-45°C / 104-113°F)
- A little cooking oil (for dough and pan coating)
Cooking Instructions
Step 1
Let’s start with the ‘Injeolmi Hotteok’ (Rice Cake Hotteok). In a large bowl, place the yeast from the hotteok mix. Pour in 250ml of warm water (around 40-45°C or 104-113°F) and stir gently until the yeast dissolves. It’s crucial to get the water temperature right; too hot or too cold can prevent the yeast from activating.
Step 2
Add the hotteok mix to the yeast water. Using your hands or a spatula, knead the dough for about 5 minutes until it becomes elastic and smooth. Gather the dough into a ball in the center of the bowl. If the dough is too sticky, you can lightly dust your hands with flour.
Step 3
Lightly grease your palms with cooking oil to prevent the dough from sticking. Take a portion of the dough and flatten it out, creating a pocket large enough to hold the jam filling. Place a spoonful of the provided jam mix into the center. Carefully gather the edges of the dough to enclose the filling completely, ensuring there are no gaps where it could leak, and shape it into a round ball.
Step 4
Now, let’s add the special touch for Injeolmi Hotteok. In a small bowl, mix together the roasted soybean powder, roasted black sesame seeds, and a tiny pinch of salt. Roll the filled dough ball in this mixture, coating it evenly. This will give the hotteok a wonderfully nutty and slightly sweet flavor profile.
Step 5
Next, we’ll make the ‘Cheese Hotteok’. The process is the same as for the Injeolmi Hotteok. In a bowl, combine the yeast with 250ml of warm water (40-45°C).
Step 6
Add the hotteok mix and knead for about 5 minutes until the dough is elastic. Form the dough into a neat ball in the center of the bowl.
Step 7
Lightly oil your hands, then flatten a portion of the dough. Fill the center with the jam mix and a generous amount of shredded mozzarella cheese. Carefully pinch the dough edges together to seal the filling inside, making sure no cheese can escape, and shape it into a round.
Step 8
Heat a lightly oiled pan over medium-low heat. Place the stuffed hotteok seam-side down onto the pan. Cook until golden brown on the bottom, then flip it over. Gently press down on the hotteok with a spatula to flatten it slightly. Cook for another 1-2 minutes until the cheese inside is beautifully melted and gooey. Your delicious cheese hotteok is ready!
Step 9
Finally, let’s prepare the ‘Japchae Hotteok’. In a pot, bring water to a boil and add the vegetable packet for the japchae. Once boiling, add the glass noodles and cook for about 5 minutes until tender.
Step 10
Drain the cooked noodles thoroughly in a colander. It’s important to remove excess water to ensure the japchae has the best flavor and texture.
Step 11
In a bowl, combine the drained noodles with the liquid seasoning packet and sesame oil. Mix well to create the classic savory flavor of Korean japchae. You can adjust the seasoning to your preference.
Step 12
Now, let’s make the hotteok dough for the Japchae version. In a bowl, combine the yeast with 250ml of warm water (40-45°C) and mix well.
Step 13
Add the hotteok mix and knead thoroughly for 5 minutes until the dough is smooth and elastic. Gather it into a ball.
Step 14
Lightly oil your hands, then take a portion of the dough and flatten it. Fill the center generously with the prepared japchae. Carefully wrap the dough around the filling, ensuring it’s completely enclosed, and shape it into a round.
Step 15
Heat a lightly oiled pan over medium-low heat. Place the japchae-filled hotteok seam-side down. Cook until the bottom is golden brown, then flip it over and gently press down. Continue cooking for another 1-2 minutes until cooked through. Enjoy your wonderfully savory japchae hotteok!
