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
664
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.

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.

Nutritional Facts

Total Fat
29g
44%
Sugar
37g
N/A
Saturated Fat
3g
16%
Cholesterol
8mg
3%
Protein
12g
23%
Carbs
93g
31%
Vitamin A
21µg
2%
Vitamin B12
0.3µg
4.4%
Vitamin B6
0.2mg
10.1%
Vitamin C
0.9mg
1.5%
Vitamin D
0.8µg
0.2%
Vitamin E
5mg
24%
Vitamin K
10µg
13%
Calcium
120mg
12%
Fiber
4g
17%
Folate (food)
94µg
N/A
Folate equivalent (total)
216µg
54%
Folic acid
72µg
N/A
Iron
4mg
20%
Magnesium
71mg
18%
Monounsaturated
14g
N/A
Niacin (B3)
5mg
27%
Phosphorus
250mg
36%
Polyunsaturated
8g
N/A
Potassium
334mg
10%
Riboflavin (B2)
0.5mg
29.1%
Sodium
335mg
14%
Sugars, added
33g
N/A
Thiamin (B1)
0.8mg
54%
Trans
0.1g
N/A
Zinc
2mg
14%

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