Entree: North Korea – Pyongyang – 호떡 ➤ hoddeok (Korean pan-fried sweet filled pancake with brown sugar and nuts)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 18 min

Additional 1 hr

Total 2 hrs

Ingredients

- 3 cups (360 g) all-purpose flour
- 1 cup (240 ml) warm water (about 105–110°F / 40–43°C)
- 1/4 cup (60 ml) warm milk
- 2 1/4 tsp (7 g) active dry yeast (one packet)
- 2 tbsp (25 g) granulated sugar (for dough)
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) vegetable oil (for dough)
- 3 tbsp (45 ml) vegetable oil or neutral oil for frying
- 1 cup (200 g) packed dark brown sugar (for filling)
- 1/2 cup (60 g) chopped roasted peanuts or walnuts
- 1 tsp (2 g) ground cinnamon
- 1 tbsp (15 g) sesame seeds (optional, for filling)
- 2 tbsp (30 ml) water or corn syrup (optional, to help filling bind)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine warm water, warm milk, 2 tbsp (30 ml) granulated sugar and yeast. Let sit 5–8 minutes until foamy. In a large mixing bowl whisk flour and salt, make a well and pour in the yeast mixture and 2 tbsp (30 ml) oil. Mix to form a soft dough.
2. Knead lightly 4–6 minutes until smooth. Place in a lightly oiled bowl, cover and let rise in a warm place 1 hour or until doubled.
3. Meanwhile mix the brown sugar, chopped nuts, cinnamon, sesame seeds and 2 tbsp (30 ml) water or corn syrup (if using) in a bowl to form a sticky filling. Set aside.
4. Punch down the risen dough and divide into 8 equal pieces. Flatten each piece into a 4-inch (10 cm) disc, place about 2 tbsp (25–30 g) of filling in the center, and carefully seal edges to form a smooth ball. Gently flatten each ball into a 3/4-inch (2 cm) thick pancake.
5. Heat a nonstick skillet over medium heat and add 1 tbsp (15 ml) oil. Place 3–4 pancakes (depending on pan size) seam-side down and cook 2–3 minutes until golden, then flip and press gently with a spatula to flatten and help melt filling, cooking another 2–3 minutes until both sides are golden and filling is molten. Add more oil as needed and cook remaining pancakes.
6. Serve hot so the caramelized sugar inside is fluid.

1. In a bowl combine warm water, warm milk, 2 tbsp granulated sugar and yeast. Let sit 5–8 minutes until foamy. In a large mixing bowl whisk flour and salt, make a well and pour in the yeast mixture and 2 tbsp oil. Mix to form a soft dough.
2. Knead lightly 4–6 minutes until smooth. Place in a lightly oiled bowl, cover and let rise in a warm place 1 hour or until doubled.
3. Meanwhile mix the brown sugar, chopped nuts, cinnamon, sesame seeds and 2 tbsp water or corn syrup (if using) in a bowl to form a sticky filling. Set aside.
4. Punch down the risen dough and divide into 8 equal pieces. Flatten each piece into a 4-inch (10 cm) disc, place about 2 tbsp (25–30 g) of filling in the center, and carefully seal edges to form a smooth ball. Gently flatten each ball into a 3/4-inch (2 cm) thick pancake.
5. Heat a nonstick skillet over medium heat and add 1 tbsp (15 ml) oil. Place 3–4 pancakes (depending on pan size) seam-side down and cook 2–3 minutes until golden, then flip and press gently with a spatula to flatten and help melt filling, cooking another 2–3 minutes until both sides are golden and filling is molten. Add more oil as needed and cook remaining pancakes.
6. Serve hot so the caramelized sugar inside is fluid.