Savory Hotteok (Day 7 of Bread Challenge)

Originating from Korea, hotteok is a popular street food usually found in the winter. Although traditionally sweet, I decided to try a savory version with cheese and corn.

This hotteok recipe follows a common yeasted pancake dough but instead of sugar, I substituted cheese, corn and onion. You can easily add in any protein of choice. Get creative! Add your own ingredients to create a complete meal in a single pancake.

I adapted this recipe from Joanne the Korean Vegan. You can find her bestselling cookbook on Amazon (affiliate link). Because of the cheese, my recipe doesn’t qualify as vegan but the ingredient proportions and directions helped me create a delicious, savory hotteok.

Ingredients

  • 2 1/4 teaspoon active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup water. warmed 100F to 110F
  • 2 cups all-purpose flour
  • 1/2 cup sweet white rice flour
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 1/4 cup milk. plant alternative (almond, oat, etc.) recommended. warmed 100F to 110F
  • 4 ounces velveeta cheese, cubed
  • 3 stalks green onion. sliced
  • 1/3 can of corn
  • salt, to taste
  • pepper, to taste

Directions

1. In a large bowl, combine all-purpose flour, rice flour, salt, sugar, and yeast. Make sure the salt does not contact the yeast before mixing. Add water and milk.

2. Cover and let the dough sit and proof for at least 1 hour or until it doubles in size.

3. Punch down the dough and let it proof for about 20 to 30 minutes or until it doubles in size again.

4. During the second proof, begin prepping the cubed cheese, corn, and green onion.

5. Pour a good amount of oil in a non-stick skillet, enough to fry the hotteok on one side. This would be approximately 1/2 an inch. Heat the oil until it is nice and hot.

6. Pour a small amount of dough in the pan. Add the cheese, corn, and green onion. Salt and pepper to taste. Cover with another pour of dough.

7. Flip to fry both sides until golden brown

9. Enjoy!

Video

Recipe

Savory Hotteok – Cheese, Corn, and Green Onion

Originating from Korea, hotteok is a popular street food usually found in the winter. Although traditionally sweet, I decided to try a savory version with cheese and corn.
Prep Time 20 mins
Cook Time 10 mins
Proof Time 1 hr 30 mins
Total Time 2 hrs
Servings 10 pancakes

Ingredients
  

  • 2 ¼ teaspoon active dry yeast
  • 1 teaspoon sugar
  • ¼ cup water warmed 100F to 110F
  • 2 cups all-purpose flour
  • ½ cup sweet white rice flour
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 ¼ cup milk plant alternative (almond, oat, etc.) recommended. warmed 100F to 110F
  • 4 ounces Velveeta cheese cubed
  • 3 stalks green onion sliced
  • can corn
  • salt to taste
  • peper to taste

Instructions
 

  • In a large bowl, combine all-purpose flour, rice flour, salt, sugar, and yeast. Make sure the salt does not contact the yeast before mixing. Add water and milk.
  • Cover and let the dough sit and proof for at least 1 hour or until it doubles in size.
  • Punch down the dough and let it proof for about 20 to 30 minutes or until it doubles in size again.
  • During the second proof, begin prepping the cubed cheesecorn, and green onion.
  • Pour a good amount of oil in a non-stick skillet, enough to fry the hotteok on one side. This would be approximately 1/2 an inch. Heat the oil until it is nice and hot.
  • Pour a small amount of dough in the pan. Add the cheese, corn, and green onionSalt and pepper to taste. Cover with another pour of dough.
  • Flip to fry both sides until golden brown
  • Enjoy!