Hotteok

Method

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1. Mix the flours, yeast, caster sugar and salt, then work in the warm milk and dough oil to a soft, sticky dough.

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2. Knead in the bowl for 5 minutes, cover, and leave in a warm place for 60 minutes, until doubled.

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3. Mix the brown sugar, cinnamon, peanuts and walnuts for the filling.

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4. Knock the dough back and divide into 6 with oiled hands.

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5. Flatten each piece, put a heaped spoonful of filling in the middle, and gather the edges over to seal completely.

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6. Heat 2 tbsp of the frying oil in a heavy pan over a medium heat.

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7. Put three parcels in seam-side down and cook 1 minute.

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8. Press each flat to about 1 cm with an oiled spatula, in one firm movement, and cook 2 minutes.

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9. Turn and cook 2 minutes more, until deep gold both sides.

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10. Repeat with the rest and stand them 4 minutes before eating — the filling is molten.

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Chef’s Tips

• Seal the parcel completely or the syrup runs out.
• One firm press, not several.
• Four minutes standing. The filling is hotter than it looks.

Pairing Suggestions

• Hot barley tea
• A cold winter street
• Vanilla ice cream

Storage & Reheating

Best within the hour. Reheat in a dry pan for 2 minutes a side.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.