Korean Street Food Recipes: Hoddeok

hoddeok

Hoddeok is a Winter street food in Korea that is slowly transitioning into year-round fare. In essence, it’s a fried yeast dumpling, flattened to a pancake, with sticky cinnamon sugar centre. From a brief trawl of vendors around Myung-dong, there seemed to be two versions: one fried in a sandwich iron (above) resulting in a crispier outer shell and more consistent disc shape; the other (below), fried and pressed onto a greasy hotplate. Both delicious.

hoddeok2

Ingredients – Makes 5

1 1/4 cups plain flour
6 tbsp milk
Pinch of salt

To start the yeast:
1/4 tsp dry yeast
1/4 tsp white sugar
2 tbsp water

Stuffing
1/4 tsp cinnamon
5 tbsp brown sugar

Mix the yeast, white sugar and water and leave in a warm place to ferment for 15 minutes. Sieve the flour into a bowl, add the salt, milk and yeasty water. Mix well, cover and leave to rise for two hours. Go see a movie or something.

Mix the cinnamon and brown sugar together for stuffing. Oil up your hands (if not sufficiently oiled from movie popcorn) and take about 1/5 of the dough, flatten into a thick disk and place a tablespoon of stuffing inside. Seal like a dumpling.

Add oil to frypan and heat. Place your sugar filled dumpling into the oil. When brown, turn over and flatten the dumpling into a disk with a spatula. Cook until browned.

8 Comments Korean Street Food Recipes: Hoddeok

  1. anh

    this is awesome! I love these littlepancakes and have always wondered about the recipe but never knew the name. thanks so much for posting =)

    Reply
  2. Mike

    Wow I forgot all about these! =) lived in Seoul from 83-86 and it was always a highlight of a wintery trip to Myung Dong. Will be making them tonight!

    Also wanted to say thanks for all the Cambodian info too, the reason I found the site was due to research for an upcoming trip, your articles are awesome and highly entertaining. Got me through 2 whole shifts at work =). Cheers

    Reply
  3. Mora

    I made these last night and they were fantastic! They were so easy to make. I had the dough mixed up before dinner and not too long after the dishes were done and put away, we were gobbling up the Hoddeok. Thanks so much for posting the recipe. Now I want to try a savory version…maybe some curried chicken in place of the cinnamon-brown sugar.

    Reply
  4. taniad

    I had these in Budon, South Korea.. they were fried in butter and after they cooled down a bit, the woman cut 1/3 along the seam, opened it up a bit and stuffed it with lots of assorted nuts. Boy oh boy, was that ever good!

    Reply
  5. taniad

    I had these in Buson, South Korea.. they were fried in butter and after they cooled down a bit, the woman cut 1/3 along the seam, opened it up a bit and stuffed it with lots of assorted nuts. Boy oh boy, was that ever good!

    Reply
  6. Liana

    I like the top version more cos it seems more healthy.. less oil..=)

    but I tried both when I was in Seoul. Will definitely go there again one day, hopefully!

    But in korean restaurants (in Montreal, Canada), I guess they don’t have the sandwich iron so they made the greasy type.. still tasted good though. mainly cos it was warm, crispy and great filling ! =)

    Reply

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