Chef Recipes - Summa Health System

Hooray for Hotteok-Sweet Korean Pancakespresented by Jordan Howd Applied FinancialConcepts, Inc.Ingredients:Pre-packaged mix can be purchased at mostAsian grocery stores2 cups all purpose flour1 cup glutenous rice flour1 Tbsp (black) sesame seeds (optional)1 envelope instant yeast2 tsp sugar1 tsp salt1 ½ cup milk, lukewarm1 tsp canola oilMore oil for fryingFor filling:2/3 cup light brown sugar2 Tbsp finely chopped nuts (pecans, walnuts,peanuts, almonds…etc.)1 tsp cinnamonMix flours, yeast, sesame seeds, sugar, and salt ina mixing bowl. Pour lukewarm milk mixed with1 tsp of oil to the flour mixture and mix withwooden spoon. The dough will be very sticky.Cover with plastic wrap and keep the bowl in awarm place for 30-45 minutes depending on theroom temperature.The dough should double in size. Deflate doughby punching it down and let it rest for another 5-10 minutes.Mix brown sugar, nuts, and cinnamon in a smallmixing bowl.Tear a piece of dough (about 1 ½-2” indiameter) and stretch out with yourhand. Place 1 Tbsp of filling mixture inthe center and pinch the edges of thedough toward the center to close, makinga ball shape with the filling enclosed inthe middle.Pour a generous amount of oil into a panand heat to medium (about 375). Dropthe ball of dough onto the pan and after aminute push down on it with a spatula orsmooth bottom bowl to flatten it. Whenyou see the surface puff up slightly, flipto the other side and continue to cookadding more oils if needed. You want itto be a nice golden brown color.Serve hot, but be extremely cautious.The brown sugar syrup in the middle ofthe pancake will be very hot. Enjoy!!!22