24 Hours of Korean Street Food in Seoul 🇰🇷 Tteokbokki, Gomtang, Hotteok & More

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 3/4 cup Water (lukewarm)
• 1 large Egg (beaten)
• 1/2 tsp Salt (fine sea salt)
• 1/2 cup Korean Glass Noodles (Dangmyeon) (soaked 20 min, drained)
• 1/4 cup Carrot (julienned)
• 1/4 cup Bean Sprouts (rinsed and drained)
• 2 stalks Green Onion (thinly sliced)
• 3 tbsp Sugar (granulated)
• 2 tbsp Mixed Seeds (Pumpkin & Sunflower) (lightly toasted)
• 1/4 tsp Cinnamon (ground)
• 2 tbsp Soy Sauce (Korean ganjang)
• 1/4 cup Apple (finely diced)
• 1 small Green Chili (finely minced, seeds removed for less heat)
• 2 pieces Dates (pitted and chopped)
• 2 cup Vegetable Oil (for deep‑frying, high smoke point)

Instructions

1. Prepare Batter

   In a mixing bowl whisk together the flour, salt, beaten egg, and lukewarm water until smooth. The batter should be slightly thicker than pancake batter—add a splash more water if needed.

   Time: PT5M

2. Prepare Savory Filling

   Soak the glass noodles in warm water for 20 minutes, then drain. In a separate bowl combine noodles, julienned carrot, bean sprouts, and sliced green onion. Toss with a pinch of salt.

   Time: PT5M

3. Prepare Sweet Filling

   In a small bowl mix granulated sugar, toasted mixed seeds, and ground cinnamon. Set aside.

   Time: PT2M

4. Make Soy‑Apple Dipping Sauce

   Combine soy sauce, diced apple, minced green chili, and chopped dates in a saucepan. Simmer over low heat for 3 minutes until the apple softens and the sauce thickens slightly.

   Time: PT5M

   Temperature: low heat

5. Heat Oil

   Pour vegetable oil into the frying pan to a depth of about 1 cm. Heat over medium‑high heat until a small piece of batter sizzles (≈180°C).

   Time: PT3M

   Temperature: 180°C

6. Fry Savory Hudok

   Spoon about 2 tbsp of batter into the hot oil, spreading it into a 4‑inch circle. Place a generous spoonful of the noodle‑vegetable mixture in the center, then cover with another 2 tbsp of batter, sealing the edges. Fry 2‑3 minutes per side until golden and crisp.

   Time: PT6M

   Temperature: 180°C

7. Fry Sweet Hudok

   Repeat the same batter‑spreading technique, but place a spoonful of the seed‑cinnamon sugar mixture in the center before sealing. Fry until golden, about 2‑3 minutes per side.

   Time: PT6M

   Temperature: 180°C

8. Finish and Serve

   Remove pancakes with tongs, drain on paper towels, and drizzle a thin line of the soy‑apple sauce over the savory hudok. Sprinkle a light dusting of extra toasted seeds on the sweet hudok if desired. Serve immediately while hot.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour, Gluten‑Free All‑Purpose Flour
• Instead of Egg: Flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of Salt: Kosher Salt
• Instead of Korean Glass Noodles (Dangmyeon): Sweet potato starch noodles
• Instead of Carrot: Daikon radish
• Instead of Green Onion: Leek
• Instead of Sugar: Honey, Maple syrup (reduce amount)
• Instead of Mixed Seeds (Pumpkin & Sunflower): Sesame seeds
• Instead of Soy Sauce: Tamari
• Instead of Apple: Pear
• Instead of Green Chili: Jalapeño
• Instead of Dates: Raisins
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Mixing Bowl
• Whisk
• Frying Pan or Deep‑Fry Pot
• Spatula
• Tongs (optional)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Achieving the correct batter thickness (slightly thick) ensures the pancake holds its filling.
• Proper oil temperature (~180°C) prevents greasy or burnt pancakes.
• Sealing the edges quickly after adding the filling avoids leaks.

Chef Tips from the Video

• Add a tiny splash of rice wine (mirin) to the batter for extra fluffiness.
• For extra crunch, coat the outside of the pancake with a thin layer of panko before frying.
• Serve with a side of kimchi for an authentic market experience.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a skillet to regain crispness.

Freezer: Can freeze cooked pancakes for up to 1 month; thaw and re‑fry briefly.

Room temperature: Do not leave at room temperature for more than 2 hours due to oil.

Make-Ahead Tips

• Prepare the soy‑apple sauce up to 24 hours ahead; store refrigerated.
• Soak glass noodles in advance and keep them covered in water.
• Batter can rest for 30 minutes to improve texture.

Frequently Asked Questions