Hodduk (Korean Sweet Fried Pancake)

Try this recipe for Hodduk (Sweet Fried Pancake) from 'Koreatown: A Cookbook'
Hodduk (Sweet Fried Pancake)

Sam Horine

Hodduk (Sweet Fried Pancake)

Hodduk is sort of a cross between a donut and a pancake that can be served as a sweet snack or dessert. Though sometimes filled with red beans or sweet potato, our move is nuts, brown sugar and cinnamon, which come together nicely as a gooey center. We typically make a large batch of the dry ingredients (you can easily triple or quadruple this recipe) and keep it in individual containers for easy use. And we suggest serving this with a scoop of vanilla ice cream. 

Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photographs copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

4
Servings
968
Calories Per Serving
Deliver Ingredients

Ingredients

For the dough:

  • 1 1/2  Cup  all-purpose flour
  • 1/2  Cup  rice flour
  • 1  Tablespoon  instant dry yeast
  • 1  Tablespoon  granulated sugar
  • 1  Teaspoon  kosher salt
  • 1/4  Cup  milk powder

For the filling:

  • 1/2  Cup  walnuts or pine nuts
  • 1/2  Cup  brown sugar
  • 1/4  Cup  honey powder or granulated sugar
  • 1  Tablespoon  ground cinnamon
  • 1/4  Cup  vegetable oil
  • 2  Cups  vanilla ice cream, for serving

Directions

For the dough:

Combine all-purpose flour, rice flour, yeast, granulated sugar, salt and milk powder in a bowl. On the stove or in the microwave, heat ½ cup water until it steams and let it cool until you can place your finger in it; it should be very warm but not hot (about 115 degrees F). Pour over the dry mixture.

Knead dough in bowl with your hands for about 2 minutes, or until you form a smooth ball.

Cover bowl with plastic wrap and let it sit at room temperature for 20 minutes so the yeast will work its magic and proof the dough.

For the filling:

While the dough rises, make the filling. Roughly chop the nuts and mix with brown sugar, honey powder and cinnamon; divide the mixture into 8 piles.

Portion out the dough into 8 equal-sized pieces and roll each into a ball with lightly floured hands. Using your hands, flatten each into a pancake. In the center of each pancake, lightly press down a pocket the size of a silver dollar. Add a pile of filling to this center pocket. Close the pancake so the filling is sealed to form a new ball. Gently pat the balls down to form disks (say that three times!).

Add the vegetable oil to a large frying pan and heat on medium until shimmering-hot. Working in batches, place a few pancakes seal side down and fry for 2 to 3 minutes on each side, or until puffed, golden brown and cooked through. Place the finished ones on a paper towel-lined plate to remove any extra oil. Serve with a scoop of vanilla ice cream.

Nutritional Facts

Total Fat
43g
61%
Sugar
43g
48%
Saturated Fat
7g
29%
Cholesterol
13mg
4%
Carbohydrate, by difference
132g
100%
Protein
21g
46%
Vitamin A, RAE
293µg
42%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
14µg
16%
Calcium, Ca
171mg
17%
Choline, total
15mg
4%
Copper, Cu
1mg
0%
Fiber, total dietary
7g
28%
Folate, total
95µg
24%
Iron, Fe
5mg
28%
Magnesium, Mg
140mg
44%
Manganese, Mn
2mg
100%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
318mg
45%
Selenium, Se
20µg
36%
Sodium, Na
884mg
59%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
1µg
7%
Water
101g
4%
Zinc, Zn
3mg
38%

Pancake Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Pancake Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.