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Hodduk (Korean Sweet Fried Pancakes) and Koreatown Recipe

Hodduk (Korean Sweet Fried Pancakes) and Koreatown Recipe
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★★★★★

5.3 from 9 reviews

Hodduk, also known as Korean Sweet Fried Pancakes, are delightful treats featuring a soft, yeasted dough filled with a sweet, nutty mixture of brown sugar, honey powder, and cinnamon-spiced chopped nuts. These golden, crispy-on-the-outside and chewy-on-the-inside pancakes are pan-fried to perfection and traditionally enjoyed warm with a scoop of creamy vanilla ice cream, making for a perfect dessert or snack inspired by Koreatown flavors.

Ingredients

Scale

Dough Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rice flour
  • 1 tablespoon instant dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 cup milk powder
  • 1/2 cup water (warm, about 115˚F)

Filling Ingredients

  • 1/2 cup walnuts or pine nuts, roughly chopped
  • 1/2 cup brown sugar
  • 1/4 cup honey powder or granulated sugar
  • 1 tablespoon ground cinnamon

Cooking Ingredients

  • 1/4 cup vegetable oil
  • 1 pint vanilla ice cream (for serving)

Instructions

  1. Prepare the dough: In a large bowl, combine the all-purpose flour, rice flour, instant dry yeast, granulated sugar, kosher salt, and milk powder. Warm the water to about 115˚F until steaming but not hot, then pour it over the dry ingredients.
  2. Knead the dough: Use your hands to knead the mixture in the bowl for about 2 minutes until a smooth dough ball forms.
  3. Proof the dough: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 20 minutes to allow the yeast to activate and the dough to rise slightly.
  4. Make the filling: While the dough rises, combine the roughly chopped nuts with the brown sugar, honey powder (or granulated sugar), and ground cinnamon in a separate bowl. Mix well and divide the mixture into eight equal piles.
  5. Divide and shape dough: After proofing, divide the dough into 8 equal pieces. Roll each portion into a ball on a lightly floured surface.
  6. Create pancakes and fill: Flatten each dough ball into a pancake shape using your hands. Press a shallow pocket roughly the size of a silver dollar into the center of each pancake. Place one pile of filling inside the pocket, then pinch the dough closed, sealing the filling within. Gently flatten each filled ball into a disk shape.
  7. Fry the pancakes: Heat the vegetable oil in a large frying pan over medium heat until shimmering. Working in batches, place the filled pancakes seal side down into the pan and fry for 2 to 3 minutes per side until puffed up, golden brown, and cooked through.
  8. Drain excess oil and serve: Transfer cooked pancakes to a paper towel-lined plate to absorb excess oil. Serve warm with a scoop of vanilla ice cream for a delicious contrast of temperature and texture.

Notes

  • Ensure the water is warm but not hot to activate the yeast properly without killing it.
  • Use rice flour along with all-purpose flour for a chewier texture typical of Hodduk.
  • Honey powder can be substituted with granulated sugar for the filling.
  • Vegetable oil is preferred for frying due to its neutral flavor and high smoke point.
  • Serving warm is essential to enjoy the gooey filling and crispy exterior contrast.
  • Can be stored covered at room temperature and reheated in a pan or oven for best texture.

Nutrition

Keywords: Hodduk, Korean sweet pancakes, Korean dessert, fried pancakes, sweet fried dough, Korean street food, nut-filled pancakes

Find it online: https://servedbynora.com/hodduk-korean-sweet-fried-pancakes-and-koreatown-recipe/