Hotteok

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유나~Yoona

Ingredients

  • 1/2
    cup Water
    warm
  • 1
    teaspoon Instant yeast
  • 1/2
    teaspoon Sugar
  • 3/4
    cup All purpose flour
  • 1/2
    cup glutinous mochiko flour
  • 1/4
    teaspoon Kosher salt
  • 1/2
    teaspoon Cinnamon
    ground
  • 1/2
    cup Sugar
  • 1/4
    cup light brown sugar
    packed
  • 2
    tablespoons Avocado or canola oil
  • 1-2
    tablespoons Nuts or seeds [peanuts, walnuts,etc] Optional
    finely chopped

Instructions

1
In a bowl, mix 1/2 cup Water (warm), 1 teaspoon Instant yeast, 1/2 teaspoon Sugar and set aside.
2
To the yeast mixture, add 3/4 cup All purpose flour, 1/2 cup glutinous mochiko flour, 1/4 teaspoon Kosher salt. Knead the dough for 5-10 min until it forms into a ball. Place the dough in a lightly oiled bowl and cover. Let the dough rest for 1 hour or un
3
In a small bowl, mix 1/2 cup Sugar, 1/4 cup light brown sugar (packed), 1/2 teaspoon Cinnamon (ground) and set aside.
4
Divide the dough into 4 balls. Flatten the ball in your hands and fill with 1-2 Tablespoons of the filling mixture. Repeat until all 4 balls are filled and place them on a lightly oiled platter in a single layer.
5
Heat a non-stick fry pan over medium-high heat. Add 2 tablespoons Avocado or canola oil to the pan. Once the pan is hot, lower the heat to medium and pan fry the Hotteok, seam side down, for 30 seconds, while pressing down the dough gently to flatten. Til
유나~Yoona's avatar
In a bowl, mix 1/2 cup Water (warm), 1 teaspoon Instant yeast, 1/2 teaspoon Sugar and set aside.

Dak Bokkeum Tang with Sweet potatoes

유나~Yoona's avatar
유나~Yoona

Ingredients

The sauce

  • 5 (.8 ounces)
    cloves Garlic
    minced
  • 1/4
    cups 청정원 고추장 [Chungjungone Gochujang]
    쌀로 만든 | Made with rice
  • 2
    Tablespoons Sugar
  • 3
    tablespoon 샘표 국간장 [Sempio Soup Soy Sauce]
  • 2
    teaspoons Ginger
    grated
  • 3
    Tablespoons 삼학 고운 고춧가루 [Samhak Go-un Gochugaru]
    finely ground
  • 1/4
    cup Jinro Chamisul soju or vodka
  • 6 [2 pounds]
    Chicken Thighs
    bone-in, skin-on
  • 1 [5 ounces]
    Carrot
    sliced, about 2-3 inches long
  • 1 Large [1 pound] or 2 medium onions
    Yellow onion
    large dice
  • 2
    Korean Sweet Potato
    sliced in half and then diagonally about 1.5 inches wide
  • 2
    cup Water
  • 1/4
    cup Jinro Chamisul Soju or Vodka
  • 1
    Tablespoon Sesame oil
  • 2
    Scallions
    sliced diagonally for garnish

Instructions

1
In a bowl mix, 5 (.8 ounces) cloves Garlic (minced), 2 teaspoons Ginger (grated), 1/4 cups 청정원 고추장 [Chungjungone Gochujang] (쌀로 만든 | Made with rice), 3 Tablespoons 삼학 고운 고춧가루 [Samhak Go-un Gochugaru] (finely ground), 2 Tablespoons Sugar, 3 tablespoon 샘표 국
2
Season with salt on both sides of 6 [2 pounds] Chicken Thighs (bone-in, skin-on). Pre heat a large wok or Dutch oven over high heat. Fry skin side down first, about 5 minutes each side or until skin is golden brown. Remove chicken thighs once the skin is
3
After removing some of the extra oil from the chicken thighs, sauté the 1 Large [1 pound] or 2 medium onions Yellow onion (large dice), 2 Korean Sweet Potato (sliced in half and then diagonally about 1.5 inches wide),1 [5 ounces] Carrot (sliced, about 2-3
4
After braising, add 1 Tablespoon Sesame oil and top with scallions sliced diagonally for garnish. Enjoy with a piping hot bowl of rice. Be sure to mix some of the sauce with the rice!
유나~Yoona's avatar
In a bowl mix, 5 (.8 ounces) cloves Garlic (minced), 2 teaspoons Ginger (grated), 1/4 cups 청정원 고추장 [Chungjungone Gochujang] (쌀로 만든 | Made with rice), 3 Tablespoons 삼학 고운 고춧가루 [Samhak Go-un Gochugaru] (finely ground), 2 Tablespoons Sugar, 3 tablespoon 샘표 국