[Special Online Korean Cuisine Cooking Series]
Soul Food: Exploring Korean Street Food
- Episode 2. “Hotteok and Hoppang” with Chef Youngsun Lee -
The Korean Cultural Center New York (KCCNY) is excited to present an online Korean Cuisine Cooking Series “Soul Food: Exploring Korean Street Food” introducing various Korean street foods currently popular around the world. Chef Youngsun Lee, Chef Hansong Kim, and Director Jong Won Lee based in New York will demonstrate how everyone can cook simply at home using local ingredients with techniques that everyone can try!
As part of the Korean food culture education program, KCCNY is launching 6 episodes that feature easy-to-follow recipes that recreate some of the most beloved street foods of Korea from savory favorites to sweet desserts. From the “classic” dishes like Korean fried chicken and Tteobokki to Korean hot dogs and more, you’ll be able to learn how to make each menu step by step. You’ll be amazed at how easy it is to make Korean street food right at home.
For Episode 2, Chef Youngsun Lee shares his cooking techniques and recipes for the Korean-style pan-fried stuffed pancake (hotteok) and steam buns (hoppang), the most popular Korean street foods during the winter time.
The hotteok showcased include several variations, including one stuffed with sugar and peanuts, sugar and roasted mixed nuts, and with mozzarella cheese. The hoppang are stuffed with sweet red bean paste, with chocolates, and japchae (potato noodle with vegetable) adding extra warmth, sweetness, and bold flavors in the cold weather!
Let’s try making Korean street food at home!
This special cooking series is the second online cooking lecture program following KCCNY's “New Korean Cuisine Made Simple”.
Tonight’s Menu!
Hotteok (Pan-Fried Stuffed Pancake)
[INGREDIENTS]
250 g AP Flour
50 g Sweet Rice Flour
2 TBSP Sugar
½ tsp Salt
5 g Yeast, Dried
2 TBSP Oil
200 ml Warm Water
Brown Sugar as needed
Peanut (or other nuts) as needed
Cinnamon Powder to taste
You can fill hotteok with anything. Chocolates or even savory fillings work well.
[RECIPE]
Dough
In a bowl, add yeast and warm water to activate the yeast. Set aside for about 5 minutes.
In a bowl, add flour, sweet rice flour, sugar and salt. Mix well.
Make a well and add water with yeast. Slowly mix well to make dough.
Add oil and knead to mix.
Cover and place it in a warm area to proof the dough. About 1 hour.
Make stuffing by mixing brown sugar, cinnamon powder, and nuts.
Proofed dough should be a bit wet.
Heat a puddle of oil in a deep pan. Medium hot.
Place a bit of dough in your hand and pinch to stretch.
Place a spoonful of sugar mixture in the middle of stretched dough and close dough to make a bun.
Place the stuffed bun in a hot oil and flatten with a pancake pusher or spatula.
Flip and flatten again. Cook until both sides are golden brown.
Hoppang (Steam Buns)
[INGREDIENTS]
250 g AP Flour
1-2 TBSP Yeast, Dried
1 g Baking Powder
20 g Sugar
2 g Salt
140 g Warm Water
5 g Butter
Red Bean Paste about 2 cups
Roasted Soy Bean Powder about 1 TBSP (*optional)
You can fill hotteok with anything. Chocolates or even savory fillings work well.
[RECIPE]
Dough
In a mixing bowl add flour, yeast, sugar and salt. Mix well.
Add warm water. Knead until dough comes together. Add butter and knead until smooth.
Cover and leave in a warm area until dough becomes double the size. About 1 hour.
Mix red bean paste and soy bean powder.
Make 8-10 balls.
Knead the dough again and divide the dough into 8-10 balls.
Stuff balls with red bean paste balls.
Set them on a steamer tray with parchment paper disc on each buns. Cover and leave in a warm area for second proof. About 20 minutes.
Boil water in a steamer. When water boils, place the steamer tray with buns, then let them steam. About 10 minutes.