3 Hotteok Recipes! [Korean Street Food]

Ingredients

• 6 g Instant Dry Yeast (active dry)
• 220 ml Warm Water (about 40‑45°C)
• 30 ml Whole Milk (room temperature)
• 30 g Granulated Sugar
• 300 g Bread Flour (high‑protein flour for chewy dough)
• 4 g Salt
• 20 ml Cooking Oil (vegetable or canola oil)
• 15 g Unsalted Butter (melted, cooled slightly)
• 30 g Walnuts (coarsely chopped)
• 30 g Almonds (coarsely chopped)
• 30 g Sunflower Seeds (coarsely chopped)
• 5 tbsp Brown Sugar
• 3 g Cinnamon Powder
• 0.5 tbsp All‑Purpose Flour (helps bind the nut filling)
• 1 medium Onion (finely chopped)
• 1 medium Carrot (finely chopped)
• 2 stalks Green Onion (Chives) (finely chopped)
• 90 g Korean Glass Noodles (Tang Yuan) (also called Korean glass noodles)
• 5 cups Water
• 1 tbsp Sesame Oil
• 1.5 tbsp Soy Sauce
• 1 tbsp Oyster Sauce
• 1 tbsp Sugar
• 1 tbsp Mirin
• few shakes Black Pepper (freshly ground)
• 400 g Potato (peeled and cut into small cubes)
• 3 tbsp Potato Starch
• 0.5 tsp Salt
• 50 g Cheese (any meltable cheese, shredded)

Instructions

1. Activate Yeast

   Combine 6 g instant dry yeast, 220 ml warm water, 30 ml whole milk, and 30 g sugar in a bowl. Stir gently and let sit, covered, for 10 minutes until bubbly.

   Time: PT10M

2. Prepare Dry Ingredients

   Sift 300 g bread flour into another bowl, add 4 g salt, and whisk together.

   Time: PT5M

3. Combine Wet and Dry

   Add 20 ml cooking oil and 15 g melted butter to the yeast mixture, then slowly pour the wet mixture into the flour while stirring with a spatula or mixer until a shaggy dough forms.

   Time: PT5M

4. Knead and Proof Dough

   Knead the dough until smooth (about 5 minutes). Cover with plastic wrap and let rise in a warm place until doubled in size, roughly 60 minutes.

   Time: PT1H

5. Make Sweet Nut Filling

   Coarsely chop 30 g walnuts, 30 g almonds, and 30 g sunflower seeds. In a bowl combine the nuts with 5 tbsp brown sugar, 3 g cinnamon, and 0.5 tbsp all‑purpose flour. Mix well.

   Time: PT5M

6. Shape Classic Sweet Hot Dogs

   Oil your hands lightly, divide the risen dough into 6 equal pieces, flatten each, place a spoonful of nut filling in the center, and seal tightly by pinching the edges.

   Time: PT5M

7. Fry Classic Hot Dogs

   Heat a generous amount of oil in a pan over low to medium heat. Add the sealed dough pieces, fry 1‑2 minutes per side until lightly golden, then press gently with a spatula to melt the sugar inside.

   Time: PT5M

8. Cook Glass Noodles

   Bring 5 cups water to a boil in a pot, add 90 g Korean glass noodles, and boil for 6‑7 minutes. Optional: add 0.5 tbsp dark soy sauce for color.

   Time: PT10M

9. Drain and Season Noodles

   Drain noodles in a strainer, transfer to a bowl, and toss with 1 tbsp sesame oil to keep them separate.

   Time: PT2M

10. Stir‑Fry Noodles with Sauce

    In the same pan, add a splash of oil, then the noodles. Mix 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, and 1 tbsp mirin; stir‑fry over medium‑low heat until most liquid evaporates.

    Time: PT5M

11. Add Vegetables to Noodle Filling

    Finely chop 1 onion, 1 carrot, and 2 stalks green onion. Add to the noodles, season with a few shakes of black pepper, and mix thoroughly.

    Time: PT3M

12. Shape Vegetable Hot Dogs

    Oil your hands, take a portion of the rested dough, flatten, place a generous spoonful of noodle‑vegetable mixture, and seal tightly.

    Time: PT5M

13. Fry Vegetable Hot Dogs

    In the same pan used earlier, fry the sealed vegetable hot dogs over low heat until both sides are golden brown, about 5 minutes total.

    Time: PT5M

14. Prepare Potato‑Cheese Dough

    Cut 400 g potato into small cubes, place in a bowl with 2 tbsp water, cover, and microwave for 6 minutes until tender.

    Time: PT6M

15. Mash and Mix Potato Dough

    Mash the cooked potatoes until smooth. Stir in 3 tbsp potato starch, 0.5 tsp salt, and a few shakes of black pepper until a pliable dough forms.

    Time: PT5M

16. Assemble Potato‑Cheese Hot Dogs

    Flatten a piece of potato dough, place a handful of shredded cheese in the center, and seal tightly, ensuring no gaps.

    Time: PT5M

17. Fry Potato‑Cheese Hot Dogs

    Heat oil in the pan over medium‑low heat. Fry the potato‑cheese hot dogs until golden brown on both sides, about 5 minutes.

    Time: PT5M

18. Serve

    Place each hot dog on a serving plate or in a paper cup for a street‑style look. Serve warm.

    Time: PT2M

19. Cleanup

    Wash all bowls, utensils, and the pan. Wipe down the stove and countertop.

    Time: PT14M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g