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Korean Dak-Hotteok | Crispy Street Food Pancakes
(0)
40 min
Under an hour
Knuspr-Küche
Hotteok gehört zu den beliebtesten Streetfood-Ikonen Seouls. Diese herzhafte Herbst-Variante begeistert mit fluffig-knusprigem Hefeteig und einer saftigen Füllung aus mariniertem Hähnchenhackfleisch, knackigen Lauchzwiebeln, Ingwer und Sesam.
Preparation method
Prepare the yeast dough
In a bowl, mix the lukewarm water (approx. 200 ml) with the sugar and dry yeast, and let stand for 5 to 10 minutes until the yeast is slightly frothy.
Add the all-purpose wheat flour and fine table salt. Knead everything thoroughly into a soft, slightly sticky yeast dough. Cover the bowl and let the dough rise in a warm place for about 45 to 60 minutes until it has doubled in volume.
Mix the chicken filling
Finely chop the spring onions. Peel the garlic cloves and finely grate or press them. Peel the fresh ginger and grate finely.
Chef's tip
For an even better street-food feel, oil your hands well instead of dusting them with flour when shaping – this keeps the dough wonderfully supple and makes it extra crispy when fried.
This pairs perfectly with a quick dip made from 2 tbsp soy sauce, 1 tsp rice vinegar, a little sesame oil, and fine chili flakes.
30 min
Under an hour
