When we were in Korea over the summer, I was on a mission to eat Hodduk, or Korean sweet filled pancakes. Theyre shallow fried until crispy, and oozing with brown sugar syrup. Once you taste them, youll be craving them all the time. The good news is that you can easily make them at home!
|All purpose flour||2 Cup (32 tbs)|
|Glutinous rice flour||1 Cup (16 tbs) (sweet)|
|Kosher salt||1 Teaspoon|
|Black sesame seeds||1 Tablespoon (optional)|
|Instant yeast||7 Gram|
|Lukewarm milk||1 1/2 Cup (24 tbs)|
|Vegetable oil||1 Teaspoon|
|Oil||1 1/2 Cup (24 tbs)|
|For brown sugar filling|
|Packed brown sugar||1/2 Cup (8 tbs)|
|Finely chopped nuts||2 Tablespoon (walnuts, peanuts, pecans, almonds)|
In a large bowl, mix together both flours, sesame seeds, sugar, salt, and yeast. If your milk is cold, pop it into the microwave for about 20 seconds, but make sure it’s only slightly warm to the touch. If it’s too hot, it can hurt the yeast. Add 1 teaspoon of oil to the milk.
Slowly stir the milk and oil into the flour mixture and mix everything with wooden spoon. The dough will appear too dry at first, but keep on mixing until it is well incorporated. It will become a very sticky clump. Cover with plastic wrap and keep the bowl in a warm place, such as your microwave with the door closed, or your oven with just the oven light on, for about 45 minutes. The dough will rise about double in volume.
Punch down the center of the dough, using your fist rubbed with a little oil. This will get rid of the gasses that form in the dough. Let it rest covered for another 15 minutes. Meanwhile, in a smaller bowl, mix together the brown sugar, nuts and cinnamon.
To assemble the Hodduk, grab a small bowl of oil and coat your hands in it. Tear a piece of dough (about 2 to 2 -inches in diameter), and pat it flat in your hand. Place 1 rounded tablespoon of the filling mixture in the center and carefully pinch the edges of the dough toward the center to close around the filling, to form a ball shape.
Meanwhile, heat a large pan with a generous amount of oil over medium heat. You are going to shallow fry the Hodduk. Flip your hand upside down and carefully drop the dough (seam side down) onto the pan. Depending on the size of your pan, you may be able to fit 2-3 pancakes in at one time.
Dip a flat (non-slotted) spatula in some of the oil from the pan and gently push down on the balls of dough to smooth and flatten them into pancake shapes. Don’t squish them too hard or the filling will ooze out of them. When you see them puff up slightly, and the bottoms are golden brown, flip the pancakes to the other side. Squish down with the spatula again, and continue to cook until the second side gets golden brown. Lower the heat, place a lid on top and give the centers a chance to turn to syrup. This might take about 30 seconds-1 minute. Serve immediately, but be careful because the brown sugar syrup might ooze out and it is very hot...but oh so tasty!
TIPS: It’s best to serve the pancakes immediately after you make them, but if you want to keep them warm, place them on a wire rack set over a sheet tray in a 200 F degree oven as they come off the pan, until you’re ready to serve.
LEFTOVERS: You can choose to freeze leftover dough and thaw it out for the next time, or you can make all your pancakes in advance and freeze them. Reheat them in a covered pan with some oil over medium heat. The outside will get crispy again, but the syrup on the inside will not be quite as oozy as the same day you made them. But no worries, because they’ll still taste good!
Serving size Complete recipe
Calories 6716Calories from Fat 4426
% Daily Value*
Total Fat 500 g769.2%
Saturated Fat 70 g350%
Trans Fat 0 g
Sodium 2176 mg90.67%
Total Carbohydrates 507 g169%
Dietary Fiber 14 g56%
Sugars 139 g
Protein 62 g124%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet