Yachae-Hotteok (Korean Vegetable Pancakes)
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A savory twist on the traditional Korean street snack, hotteok, filled with stir-fried noodles and vegetables instead of the usual sweet filling.
00:45:00 total
Serves 4
medium
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Ingredients
- boiling water - 1/3 cup
- cold water - watch the video to see (enough to make lukewarm water)
- white sugar - 2 tablespoons
- active dry yeast - 2 teaspoons (one package)
- salt - 1/2 teaspoon
- vegetable oil - 1 tablespoon (plus more for frying and coating hands)
- all-purpose flour - 2 cups (10 ounces)
- sweet potato starch noodles - 3 ounces
- soy sauce - 2 tablespoons
- sugar - 1 tablespoon (for noodles)
- ground black pepper - 1/4 teaspoon
- sesame oil - 1 teaspoon
- carrot - 3 ounces
- onion - 1 (medium size)
- Asian chives (buchu) - 3 ounces
Instructions
- Prepare Yeast Mixture: Mix boiling water with cold water to make it lukewarm. Dissolve sugar and active dry yeast in the lukewarm water. Add salt and 1 tablespoon of vegetable oil, then mix well.
- Make Dough: Add all-purpose flour to the yeast mixture and mix until a dough forms. Let it sit until it doubles in size, about 1 hour.
- Cook Noodles: Boil sweet potato starch noodles for about 6 minutes until soft and translucent. Drain and chop into small pieces.
- Stir-fry Noodles: Stir-fry the noodles with 1 tablespoon sugar, 2 tablespoons soy sauce, and 1/4 teaspoon ground black pepper until dark brown and shiny. Add 1 teaspoon sesame oil at the end.
- Prepare Vegetables: Chop carrot, onion, and Asian chives into small pieces and mix with the stir-fried noodles.
- Form and Cook Pancakes: Divide the dough into portions. Flatten each portion, add the noodle and vegetable mixture in the center, seal, and shape into a pancake. Deep fry in vegetable oil at 350°F until golden brown and crispy or pan-fry as a lower-calorie option.
