Korean Yummies
Thursday 25 September 2008, 4:18 PM
Filed under: bread

I have a love-hate relationship with yeast. And with cakes, but that’s another story. Somedays I’ll use yeast and produce something amazing. Other days, it’s a complete disaster. Thankfully, these delicious snacks were not catastrophes.

I love love love LOVE Korean snacks… especially the ones called hodduk (호떡) and hobbang (호빵). Both are made from a yeasted dough, but hodduk is filled with brown sugar and pan-fried, while hobbang is filled with red bean paste and steamed. These are readily available frozen at Korean markets and that’s genius because 30 seconds later, you’ve got yourself a hot, steaming, delicious piece of sweetness. But I wanted some homemade ones.

The bread is good and there are many variations available online. This recipe is slightly adapted from here. And I say ‘adapted’ because I forgot some ingredients… hahaha.


2 1/4 teaspoons dry active yeast (= one packet)
1 1/3 cup lukewarm water
2 tablespoons oil
1 teaspoon salt
2 tablespoons sugar
5 cups all purpose flour

Dissolve yeast in water and let it sit for five minutes. Whisk in the oil, salt, and sugar. Incorporate the flour. Add more flour or water as needed. The dough should be soft and not very sticky. Leave the dough in a large bowl, cover it with a damp paper towel, and let it rise to twice its size. At room temperature this may take to 1-3 hours. Alternatively, you can preheat your oven to 100 F, turn off the oven, and place the bowl in there.

Hobbang (호빵)

2/3 of above dough
2 cans red bean paste

Roll out the dough into a log with a diameter of around 2.5″. Using a piece of floss, cut off pieces that are an inch thick. Roll out each piece into a flat pancake. Place 2-3 tablespoons of red bean paste in the center. Wet the edge of the dough with water and then bring the edges in, forming a ball. Set the buns aside and let them rest for at least 30 minutes. Afterwards, steam them for about 15-20 minutes. The buns will expand, so leave some room inbetween.

Hodduk (호떡)

1/3 of above dough
Brown sugar (I used raw brown sugar)

Pull off about a golfball-sized hunk of dough and shape it into a flat disk. Make a a little indentation in the center, fill with sugar, and close the ball up. Heat up an oiled pan and set the pancakes down, squishing them with a spatula so that they are flat. Flip after 3-5 minutes, or until the side is golden brown, and cook the other side. The sugar should be melted and ooey-gooey yummy.


1 Comment so far
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i wish i had a camera so i could take pictures of things close-up too.

Comment by ben

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