Yeasted dough is filled with a mixture of zucchini, carrot and glass noodles and pan-fried in a little oil to make this hotteok, a savoury take on the sweet version found on Korean streets. Sealing the edges without a leak takes real hand skill.
Knead the flour, yeast, warm water, sugar, olive oil and salt into a dough, cover and let it rise for 45 minutes.
Mix the zucchini, carrot, glass noodles and spring onion with the soy sauce and sesame oil.
Roll the risen dough into small rounds, spoon filling into the centre of each, dust the edges with flour and seal tightly, then flatten gently.
Pan-fry the hotteok in a lightly oiled pan over medium heat for 10 minutes per side, until golden.
Dust the edges with flour as you seal the dough; wet edges do not stop leaks. Allergens: contains wheat (gluten), sesame (sesame oil) and soy.
Her tarafı 10'ar dakika pişirmek benim tavamda kenarları fazla koyulaştırdı, 7'şer dakika denesem daha iyi olurmuş. Mayalanma için ayrılan 45 dakika ise tam istediğim kabarıklığı verdi.
Kenarları un serperek kapatmak gerçekten fark yarattı, tek bir hotteok bile açılmadı ve 10'ar dakikalık pişirmenin sonunda içi buğulanarak yumuşacık pişti.
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