Korean Pancake (Hotteok) Vegetables & Noodles
Warm water - 200g Warm milk - 50g
Sugar - 20g
Active dry yeast - 3g
Whisk together and let it sit for about 5 minutes until the yeast looks foamy.
If you are using instant yeast, you can skip this step and mix it right into other ingredients.
Unsalted butter, melted - 8g
Oil - 15g
Salt - 4g
Baking powder - 3g
Sweet rice flour - 50g (glutinous rice flour/powder)
All-purpose flour - 250g
Knead the dough for about 10 minutes.
The longer you knead the dough, the stickier the dough becomes.
Cover and let it rise in a warm place until it doubles in size, about an hour.
While waiting, let's make the filling!
Cabbage - 60g
Carrots - 60g
Onions - 60g
Wood ear mushrooms - 5
Soak for 30 minutes and then drain.
Potato starch noodles - 30g
Boil the potato starch noodles for 5-6 minutes and rinse in cold water.
Soy sauce - 2 tbsp Water - 1 tbsp
Garlic powder - 1 tsp Mirin - 1 tbsp
Sesame seeds - 1/2 tbsp Black pepper - 1/8 tsp
Oil - 1 tbsp
Heat a pan with oil over medium heat and stir fry the veggies for 1 minute.
Add the sauce and noodles and cook for 3 minutes.
Set aside to cool to room temperature.
After 1 hour...
Dough is ready!
Heat a pan with a generous amount of oil over medium heat.
Put oil on your hands, and tear a big enough piece of the dough to make a 3-inch ball.
Flatten the ball into a thick disk, creating a shallow well in the middle.
Add 2 tbsp of the filling and lightly press it down with the spoon.
Gather the edges together and pinch to seal.
Put the sealed side down.
Let it cook for about 1 minute or until the bottom is slightly cooked.
Flip over and press it down with your oiled spatula or potato masher.
Cook at medium heat until both sides are golden brown.