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With the exception of Arizona, where I live, winter is winter. Some areas are wet and cold, while others are freezing cold. When it is cold, the best things to eat are piping hot foods. Hotteok (호떡), Korean sweet pancake, is known as a Winter Street Food in Korea. Winters in Korea are very cold, but can still be very sunny. The average temperature during the December through February months in Seoul can have a high range from 36 F to 39F. With a proven popularity, there is no better way to warm up than with a freshly cooked Hotteok from any of their Street Food Markets. If you love Korean food, you cannot go wrong with Hotteok with Bulgogi and Kimchi.
Despite the type of heat that we have, we all can enjoy this delicious treat through any season. Trust me, they are so good that you should not have to deprive yourself through three seasons. Our recipe will be prefect snack for a game, hosting a small party or just for a family movie night. If you are a big fan of Korean food, Hotteok with Bulgogi and Kimchi filling is absolutely mashita (delicious).
On paper or even just conceptually, making Hotteok seems like a difficult snack to make. I will agree. If you are a novice in the kitchen, this recipe can be overwhelming. Even with experience, it may challenge your skills. Although I will always root for anyone who is willing to try and try again. It’s the best way to learn anything.
Hotteok with Bulgogi and Kimchi
Ingredients
Being a sweet pancake, you are going to need dough. If it was actual pancake dough, this recipe would be easier. Unfortunately, you are going to have to make dough with yeast. If you have experience with this then the bulk of your challenge is reduced.
Making Bulgogi can seem intimidating too, especially if you are not used to cooking Asian foods. Fortunately, our recipe breaks down the marinade well enough for anyone to achieve success. The key is to not over marinate the meat. Keep in mind that the meat is thinly sliced. It won’t take long for the marinade to infuse into the meat.
The Dough
For the dough you will need flour, sugar, Kosher Salt, vegetable oil, warm water and active dry yeast. All of these ingredients can be found at any grocery store. Not sure how the availability of yeast in your area but it is currently not an issue here. If they’re still not showing shelf life at your local store, you may find that your Asian Market is stocked. Now there is a difference between active and instant yeast. The warm water in this recipe is for “activating” the dry yeast. Instant yeast, on the other hand, can be added to the ingredients and have the ability to make the dough rise “instantly”. Read more on the different types of yeast HERE.
If you have never made dough before, this is a great time to give it a shot. You’re reward is worth the learning experience. I recommend watching videos, ask questions or even have someone with experience coach you as you go.
The Kimchi
Yeah, save time here and buy a jar of Kimchi. Visit your local Asian Market a better quality Kimchi. Local grocery stores might have Kimchi, but your true Kimchi flavors might not be present. If you really like Kimchi, your local Asian Market will be your best bet because you’re going to have bigger jars. Try picking a jar that is packed either locally or somewhere close to where you live. If it makes sense, you want to get the freshest batch of a fermented food. Older batches are not bad. You just might lose crunchiness and it can be a little more on the sour side. Consider your preference before buying.
The Bulgogi
While you’re at the Asian Market, stroll over to the Meat section and grab a pound of thinly sliced ribeye. If they don’t have it fresh, you are sure to find it close by in their frozen section. This is a very popular cut in many Asian dishes. They should have it in one or even both of those areas.
If you don’t have sesame oil or soy sauce, there’s no better place than the Asian Market. The remainder of the marinade ingredients can be bought at the Asian Market well. In the produce section, grab green onions, a bulb of garlic and a small piece of ginger. Hopefully you have a drawer in your fridge with all of the ketchup, hot sauce and red chili flake packets. If not grab a bottle or package of red chili flakes. Also grab sesame seeds, which are probably close to the chili flakes. Lastly, if you do not have some dark brown sugar, get a package too. Although, you might be able to find a cheaper brand at your local grocery store.
Hotteok with Bulgogi and Kimchi
Instructions
Get ready to add another star or two to your cooking achievements. You are about to make rising dough and Bulgogi. Having the confidence and knowing how make dough will open the door to so many other recipes. The marinade can be used for short ribs (Galbi) or tri-tip. I even like it with grilled wings or chicken thighs. If anything, you might be adding a notch or two to your belt.
Marinating the Ribeye
If frozen, be sure to thaw out your rib-eye cuts. If frozen, your meat will not marinate evenly.
In a mixing bowl, add soy sauce, sesame oil, water and brown sugar. Mix until the brown sugar is dissolved. Mix in your mince/smashed garlic. As always, I love to use my wooden mortar and pestle to take advantage of the garlic’s oil. Add your ginger slices, pepper flakes and sesame seeds. For the green onion, it’s okay to use the root ends of the stalks. You’re just extracting the flavor from the green onions and not eating them. After washing, feel free to use all of the ends and save the rest of the stalks for other dishes.
Mix all of the ingredients well and then add your rib-eye. You don’t have to add them piece by piece, just be sure to give it a good mix. You want to be sure that there is equal access to the marinade. Putting it in a zip lock bag is an option too. Allow meat to marinate for at least two hours, no more than three, before cooking.
The Dough
Making the dough will take some time. Be sure that you account for this if time is a factor for your treat. In a mixing bowl, dissolve the yeast, sugar and salt in the warm water by mixing. You will know that the yeast is active when you see the bubbling.
Add the flour and mix until your contents are smooth. Believe it or not, you are done. See, it wasn’t that hard. Cover the bowl with plastic wrap and let it sit, undisturbed for 1 1/2 hours.
Cooking the Ribeye
While the dough is resting and rising, it’s time to cook your ribeye. After enough time marinating, remove the meat and drain. Add cooking oil to a frying pan and heat at a medium heat. Cook well and place the meat in a separate dish, without the rendered juices. I love medium rare meat as much as anyone else, but be sure to fully cook the meat. I would think that extracting blood would compromise the dough. Set to the side and let it cool. Once cool, cut into bite sized pieces. Don’t worry about a specific size. This will make the Hotteok easier to eat. Also, it can be helpful if you separate your Bulgogi into 8 equal parts.
Back to the Dough
On a baking mat or large cutting board, prepare the surface with flour. You’re going to knead the dough so be sure that you spread enough flour on your surface so that your dough does not stick. This is obviously not a gluten free dish. That is why kneading is needed (smiley emoji). The kneading process is basically pushing the dough down starting with the heal of your hand. Turn the dough and fold. Again, push the dough down starting with the heal of your hand then turn the dough and fold. Repeat for about ten minutes. The better you knead, the better your texture and taste of your sweet pancake. Biggest tips for kneading: stretch and warm up your arm and wear an apron.
Form the dough into a baguette looking shape, about a 1 1/2 foot long. Give the dough about a minute to rest. Cut the dough into 8 equal parts.
Forming and Cooking your Hotteok
Prepare a frying pan with 1/4 to 1/2 inch (closer to 1/4) of Canola oil and heat at a medium-low heat. You can do this before forming your first Hotteok but you have to be sure to form it before the oil starts to smoke. Best bet is to have someone else turn on the heat when you are ready. Your first Hotteok might take awhile to form and it is best not to rush this.
Have all of your filling ingredients (Bulgogi and Kimchi) close at hand, to your right. To make the dough easier to work with, grease up your hands. A spray Canola Oil works well with this. Take one of the pieces of dough and flatten it on your nonpreferred hand (left hand if right handed). Place an eighth of your Bulgogi in the center of the dough. Top the Bulgogi with some chopped Kimchi. Start pinching the dough together to form a ball. Start with edges closer to your wrist and move upward, almost forming a small water balloon.
Into the Frying Pan
Place the dough ball in the frying pan with your newly forms seal side down. Once you see the bottom goldening up, flip it over and press it down with your your Hotteok Press or the back of a sturdy spatula. Press down firmly to replicate the size of a DVD disc. This will help cook the dough thoroughly. Cook each side until golden brown. A little darkening isn’t too bad, just don’t burn it. Your heat is too high if you are having a hard time keeping it from burning. Shake off excess oil and let it cool off on a paper towel.
Repeat process for the remaining pieces of dough. Don’t forget to grease your hands before handling the next piece of dough. When you get faster, you will be able to make the next Hotteok and place it down on the pan before flipping the prior. For now focus on making the next one after removing the one prior, from the frying pan.
Enjoy and feel free to send us pictures of your Hotteok with Bulgogi and Kimchi.
Meokja!
Bulgogi Kimchi Hottoek
Equipment
- Hotteok Press
Ingredients
- cooking oil enough to coat the bottom of the pan to fry the hotteok.
Hotteok Dough
- 1 cup warm water warm but not over 180° or the yeast will die.
- 2 Tbs sugar
- 1 packet active dry yeast (1 packet is approx. 2 tsp)
- ½ tsp Kosher salt
- 1 Tbs vegetable oil
- 2 cups all purpose flour
Filling
- 1 cup prepared Kimchi chopped
- 1 lbs thinly sliced ribeye typically found at Asian markets
- ⅓ cup soy sauce
- 3 Tbs brown sugar
- 2 slices ginger
- 3 cloves garlic minced
- 2 Tbs sesame oil
- 2 tsp red chili flakes
- 2 stalks green onions chopped
- 1 Tbs sesame seeds
- 1½ Tbs water
Instructions
Hotteok Dough
- In a mixing bowl, combine the yeast, warm water, sugar, salt and oil. Mix until the yeast is dissolved. The yeast is activated when it starts to bubble.
- Add flour and mix until the dough looks smooth
- Cover the bowl and let the dough rest for 1½ hours. It will double in size. Meanwhile, start preparing the filling
Filling
- In a mixing bowl, combine ribeye, soy sauce, brown sugar, ginger, garlic, sesame oil, green onion, red chili flakes, sesame seeds, water
- Cover and set aside and let it marinade. ***Do NOT marinate for more than 3 hours or it will be too salty.
- Drain the marinade from meat. Set pan on medium high heat. Cook meat until fully cooked.
Making Hotteok
- Place the dough on a floured surface and knead the dough.
- Separate the dough into 8 equal balls.
- Add oil to the pan set on low/medium heat.
- Oil both hands. take a dough ball and flatten with your hands. Scoop 2 spoonfuls of beef onto the dough and top with kimchi. Carefully pinch the dough closed.
- Place the filled dough seam side down into the hot oil.
- All the bottom (seam side) to cook for 30 seconds or until it is golden brown. Turn it over and press down with the hotteok press or the back of a spatula until it is the size of a CD.
- Flip and cook for another couple of minutes,
- Serve while hot and enjoy!