HOTTEOK
Directions
Make hotteok dough:
1. Place 1 cup of lukewarm water into a mixing bowl.
2. Add 2 tbs white sugar, 2 ts yeast, ½ ts kosher salt, 1 tbs vegetable oil, and stir it
well.
3. Add 2 cups of all purpose flour and mix it with a rice scoop, or by hand.
4. Let the dough rise. It should sit with the lid closed at room temperature for 1 hour.
5. After an hour the dough will rise to double its size. Knead it to remove the gas
bubbles in the dough.
6. Let it rise for another 10-20 minutes.
7. Make filling (for 8 hotteok):
8. Mix ½ cup turbinado sugar, 1 ts cinnamon powder, and 2 tbs chopped walnuts in
a bowl.
*tip: you could use mozzarella cheese for stuffing. Invent your own fillings with
your favorite ingredients!
Let’s make hotteok!
1. Knead the dough again to remove the gas bubbles.
2. Place and spread about ½ cup flour on your cutting board.
3. Put the dough on your cutting board and knead it. Make it into a lump, and cut
it into 8 equal-sized balls.
4. Take 1 dough ball, flatten it, put some filling in the center of the dough, and
then seal it to make a ball.
5. Repeat this 8 times to make 8 stuffed balls.
*tip: Use some flour from the cutting board to prevent your fingers from sticking
to the dough.
6. Heat up your non-stick pan over medium heat and add some vegetable oil.
7. Place 1 ball on the pan and let it cook for 30 seconds.
8. When the bottom of the dough ball is light golden brown, turn it over and
press the dough with a spatula to make a thin and wide circle (about the size
of a CD).
9. Let it cook about 1 minute until the bottom is golden brown.
10. Turn it over again and turn down the heat very low.
11. Let it cook about 1 minute until the bottom is golden brown.
12. Turn it over again and turn down the heat very low.
DAKGANGJEONG
Steps:
1. Mix chicken with seasonings and cover in starch.
2. Fry in hot oil for 7 to 8 minutes.
3. Shake off, let sit, then fry for another 12 to 15 minutes.
4. Coat in seasoning sauce.
5. Sprinkle sesame seeds over top and serve immediately.
Ingredients
3½ pounds chicken wings (about 1.6 kg), washed and drained
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon minced ginger
2/3 cup potato starch or corn starch
⅓ cup peanuts (optional)
4 cloves garlic, minced
3 to 4 large dried red chili peppers, seeded, cut crosswise into ⅓ inch pieces
(optional)
¼ cup soy sauce
½ cup rice syrup or corn syrup
1 tablespoon white vinegar
1 tablespoon mustard (optional)
1 tablespoon brown sugar
1 tablespoon toasted sesame seeds
Grapeseed oil (or vegetable oil, peanut oil)
Directions
1. Cut off the tip of each wing and chop the wing in half. After this is done you
should have about 3 pounds of chicken, with 24 to 26 pieces.
2. Put the chicken in a bowl and mix with salt, ginger, and ground black pepper
by hand.
3. Put 2/3 cup potato starch in a bowl and dip each wing in the powder to coat
it, one by one. Squeeze each wing to press the coating to it tightly.
Make the sweet, spicy, and sticky sauce:
1. Heat a large non-stick skillet or wok over medium high heat.
Add 2 tablespoons cooking oil, minced garlic, and the dried red
chili pepper.
2. Stir with a wooden spoon until fragrant for about 30 seconds.
3. Add soy sauce, rice syrup, vinegar, and mustard sauce
(optional). Stir with a wooden spoon and let it bubble for a few
minutes.
4. Add the brown sugar and continue stirring. Remove from the
heat. Set aside.
Fry the chicken:
1. Put 4 cups of cooking oil in a frying pan or pot and heat it up for
7 to 8 minutes over high heat.
2. See if the oil’s ready by dipping a test wing into it. If the oil
bubbles, it’s hot enough to start frying. Slide the coated wings
one by one into the hot oil and cook for about 12 to 13 minutes,
turning over a few times with tongs.
3. Take the wings out of the oil and shake them off in a strainer.
Turn off the heat, and let the wings sit for a few minutes.
4. Reheat the oil and fry the wings again for another 12 to 15
minutes until they all look golden brown and feel super
crunchy through the tongs. If your frying pan or pot is not large
enough to fry all the chicken at once, divide it into batches like
I do in the video. If you use a larger frying pot to cook them all
at once, you’ll have to use more cooking oil.
Coat the fried chicken with the sauce:
1. When the chicken is done, reheat the sauce until it bubbles.
2. Add the hot chicken and mix well with a wooden spoon to coat.
3. Remove from the heat and transfer the coated chicken to a large platter.
Sprinkle some sesame seeds over top and serve immediately.
