Hotteok Two Ways - Cheese and Seed
Use this recipe for making both cheesy hotteok and ssiat - seed - hotteok. One is savory and the other is sweet! The measurements for the fillings below stretch the entire serving size so if you want to make half cheese and half ssiat, divide the filling measurements by two.
Disclosure
The equipment and ingredients sections contain affiliate links to products I love to use as well as items that I personally believe make this recipe the best version of itself.
Ingredients
Hotteok Dough
- 1 ⅔ cups glutinous rice flour
- 2 cups all-purpose flour
- 2 tsp instant yeast
- 1 cup milk or water Note: use milk if you want it fluffier
- ¾ teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon vegetable oil
- 3-5 tablespoon water Note: use water to add to the dough if it's too dry
Ssiat (Seed) Hotteok
- ½ cup sunflower seeds
- 2 tablespoon pumpkin seeds
- 3 ½ tablespoon slivered almonds
- 3 tablespoon chopped nuts Options: walnuts, peanuts, pecans, hazelnuts
- 1 cup brown sugar
- 1 tablespoon cinnamon
Cheese Hotteok
- ¾ cup mozarella cheese shredded
- ¾ cup cheddar cheese shredded
- 5 teaspoon soy sauce
- 1 tablespoon sugar
- 4 stalks green onions chopped
Instructions
Make Hotteok Dough
- In a bowl, warm milk for 30 seconds in the microwave then mix in sugar and yeast. Cover and let it sit for at least 5 minutes. Check for a layer of bubbles before using.
- In a separate bowl, mix salt, rice flour and all-purpose flour.
- When the yeast and milk mix is bubbly, stir in oil then pour into the bowl with flour and salt. Mix until the dough comes together. If it's too dry, add water 1 tablespoon at a time until you have a sticky dough that isn't too loose.
- Cover and let it sit until the dough doubles in size.
Make the Ssiat (Seed) Filling
- In a shallow pan, add seeds and nuts. Toast on the lowest setting for ten minutes and let it cool. Then set aside.
- In a separate bowl, mix together cinnamon powder and brown sugar.
Make Cheese Filling
- In a bowl, add both types of cheese, soy sauce, sugar, and chopped green onions. Mix together until all ingredients are well incorporated. Set aside.
Assembling the Hotteok
- Fill a frying pan ⅓ full with vegetable oil and set it on low heat.
- Rub some vegetable oil on your hands making sure it's fully coated.
- Push the air out of the dough and split it into 8 separate pieces.
- Flatten a piece of dough into a small disk in the palm of your hand. Using a spoon, add filling at the center, and then close by pinching the edges together.
- If you are not using a hotteok press, flatten the hotteok between the palm of your hands. It will be easier to further flatten with your spatula while cooking.
Cooking Hotteok
- Assemble and cook hotteok one at a time.
- Place the hotteok in the pan and gently spoon some oil on top of the hotteok with your spatula. Once oiled, flatten it with the back of your spatula. Flip the hotteok when the bottom is golden brown.
- Place the hotteok on a rack on top of a lined baking sheet to drain the oil.
Nutrition
Calories: 561kcalCarbohydrates: 87gProtein: 16gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 19mgSodium: 575mgPotassium: 292mgFiber: 5gSugar: 31gVitamin A: 245IUVitamin C: 1mgCalcium: 198mgIron: 3mg