Today, I will make a delicious variation of Korean street food, Hotteok. Hotteok is a Korean fried bread with brown sugar and cinnamon filling. By changing the filling, you can make many different versions of it. Among them, I will introduce veggie hotteok. This recipe especially for people who are vegetarians or people that love savory food. I will also show you how to make my delicious dipping sauce for it and share other cooking tricks in this recipe. Btw, I already posted the original hottoek recipe years ago, and my husband and I both think that my dough recipe for this veggie hottoek is even better than the original one. (Don’t get me wrong, the other recipe is delicious too. 😉) So, if you want to try to make sweet hotteok with the dough from this recipe, go for it, it will be great. 🙂 I cannot wait for you to try this recipe and let me know how it turned out. It is that good. 🙂
Yield: 18 Pieces
Short Korean Lesson
- Sae (새) = New
- Heon (헌) = Old
- 2½ Cups All-purpose Flour
- ½ Cup Sweet Rice Flour
- 1⅓ Generous Cups Warm Water
- 2 tsp Sugar
- 1 Tbsp Cooking Oil
- ½ Tbsp Active Dry Yeast
- ½ Tbsp Salt
- 4 oz Cellephone Noodles (2 Cups Cooked)
- 1 Cup Garlic Chives
- 1 Cup Onion
- ½ Cup Carrot
- 1½ Tbsp Soy Sauce
- ¾ tsp Salt
- 1 Tbsp Sesame Oil
- 1 Tbsp Sugar
- ¼ tsp Black Pepper
Dipping Sauce Ingredients:
- 2 Tbsp Onion
- 1 Tbsp Fresh Hot Pepper
- 1 Tbsp Garlic
- 2 Tbsp Water
- 1½ Tbsp Soy Sauce
- ½ Tbsp Sesame Seeds
- 1 tsp Vinegar
- ½ tsp Sugar
This is delicious enough to eat by itself, but if you still want to make it even tastier, here is my secret dipping sauce recipe for you. Dice 2 Tbsp worth of onion into small chunks. Chop 1 Tbsp worth of hot peppers into little pieces. I used both green and red for a more colorful sauce. Slice 1 Tbsp worth of garlic (2 cloves) thinly.
Add the chopped vegetables, 1½ Tbsp of soy sauce, 2 Tbsp of water, ½ Tbsp Sesame Seeds, 1 tsp of vinegar, and ½ tsp of sugar in a small bowl. Mix everything together until the sugar dissolves. It tastes better after it sits for a while, so I like to make this dipping sauce first and set it aside.
Pour 1⅓ generous cups of warm water into a large bowl. Then put 2 tsp of sugar and ½ Tbsp of active dry yeast into the water.
Mix it gently and set it aside for about 5 minutes for the yeast to start to act.
For this recipe, we will use 2½ cups of all-purpose flour and ½ cup of sweet rice flour. The sweet rice flour is a secret ingredient that will give this a nice texture.
After 5 minutes, add the flour, the sweet rice flour, 1 Tbsp cooking oil, and ½ Tbsp Salt to the yeast mixture.
Mix everything together. Unlike other bread recipes, you do not have to knead the dough for a long time, which makes it easier to make this food. When all the ingredients are mixed well together, form the dough into a big round ball shape.
Spray the bottom of a bowl with some cooking oil spray. The oil helps prevent the dough from sticking to the bottom.
Put the dough back into the bowl. Cover it with some plastic wrap. We are going to let the dough rise.
So, here is one of my tricks. Put the dough in the oven and turn on the “warm” setting. Also turn on the oven light. After 5 minutes, turn off the oven. The warm oven will be the perfect environment for the yeast rise well, without baking the dough. If your oven doesn’t have warm setting, you can just use the lowest temperature (about 200 F) that you can get. Leave the dough rise for about an 1 hour.
Meanwhile, we can prepare the filling. Add 4 oz of cellophane noodles into boiling water and cook for 8 minutes on high.
After 8 minutes, take out the cooked noodles from the water. We will get about 2 cups of cooked noodles now.
Immediately put the hot noodles into a mixing bowl and add 1½ Tbsp soy sauce, ¾ tsp salt, 1 Tbsp sesame oil, 1 Tbsp sugar, and ¼ tsp black pepper to season the noodles. When the noodles are still hot, they will absorb the flavor better.
Mix everything together well and set it aside while preparing the other veggies.
For the best color and flavor combination, we will use about 1 cup of garlic chives, 1 cup of onion, and ½ cup of carrot as the filling. Cut them into ½ inch thin and small pieces.
By now, the noodles will be cooled down. Cut the noodles into a similar size as the veggies. You can use a knife to do it, but it is easier and less messy to use scissors like me.
Add all the chopped veggies into the chopped noodles.
Mix everything together. After 1 hour, the dough will have doubled in size. So, all the ingredients are ready and it is time to make veggie hottoek.
To handle the sticky dough better, put some cooking oil on your hands before touching the dough.
Pull off a chunk of dough slightly bigger than the size of a golf ball.
Form the dough into a nicely shaped ball.
Then, flatten the dough with your hands. It should be about 3½ inches in diameter.
Put about 2 spoons of the filling in the center of the dough.
Wrap the filling with the dough and seal it.
Shape the hottek dough into a round ball one more time. Do the same thing to make more hotteok.
Put 2 Tbsp of cooking oil into a heated nonstick pan. I used a 12-inch pan, and it was the perfect size to make 4 hottoek at once.
Reduce the temperature to medium-low. Place 4 hotteok in the pan.
Then flatten each hottoek with this special hotteok flattening tool or just use your spatula.
Fry them for about 2 and a half minutes on medium-low on each side.
I fried for about 5 minutes in all, and the hottoek was nicely golden brown like this. Finish making the hottoek. You will get about 18 hotteok with this recipe.
Serve this veggie hottoek when it’s hot with the dipping sauce. My family ate most of them. @,@ If you have leftovers, you can put them in the refrigerator or freezer. Just you can reheat it in your toaster oven or in a pan before eating. 🙂 It is super delicious, so please try it someday. 🙂