Description
Kimchi Cheese Hotteok is a delightful Korean savory pancake featuring a crispy golden exterior and a gooey, flavorful filling of spicy kimchi and melted mozzarella cheese. This recipe combines the tangy punch of fermented kimchi with creamy cheese inside a soft, chewy dough, making it a perfect snack or appetizer that’s quick to prepare and irresistibly tasty.
Ingredients
Scale
Dough Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup warm water (about 110°F)
- 1 tablespoon vegetable oil
Filling Ingredients
- 1 cup kimchi, chopped
- 1 cup shredded mozzarella cheese
Cooking Ingredients
- 1 tablespoon sesame oil
- Vegetable oil for frying
Instructions
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, instant yeast, baking powder, and salt, and mix thoroughly to evenly distribute all the dry components.
- Form Dough: Gradually add the warm water and vegetable oil to the dry ingredients while stirring until a dough begins to form.
- Knead Dough: Transfer the dough onto a floured surface and knead for about 5 minutes until the dough becomes smooth and elastic.
- Initial Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm spot for about 1 hour or until it doubles in size.
- Prepare Filling: While the dough rises, mix the chopped kimchi and shredded mozzarella cheese in a separate bowl and set aside.
- Divide Dough: Once risen, punch down the dough to release air and divide it into 8 equal portions, rolling each into a ball.
- Fill Hotteok: Flatten each dough ball into a 4-inch diameter disk, place approximately 2 tablespoons of the kimchi and cheese mixture in the center.
- Seal Filling: Carefully fold the edges over the filling, pinching tightly to seal, then gently roll the filled dough back into a ball.
- Heat Skillet: Warm a non-stick skillet over medium heat and add a small amount of vegetable oil for frying.
- Cook Hotteok: Place each stuffed dough ball seam-side down in the skillet and cook for 3-4 minutes per side, pressing gently with a spatula until golden brown and crispy.
- Add Flavor: Drizzle sesame oil over the hotteok while cooking to enhance flavor and aroma.
- Serve Hot: Remove from skillet and serve immediately while hot and gooey.
Notes
- Use warm water around 110°F to activate the yeast properly for optimal dough rise.
- Pressing gently with the spatula while cooking helps the hotteok cook evenly and achieve a crispier texture.
- If kimchi is very wet, squeeze out excess liquid to prevent soggy dough.
- Serve hot for the best texture and melted cheese experience.
- You can substitute mozzarella with other mild melting cheeses if desired.
