Chewy Fish Cake Japchae Hotteok: A Perfect Autumn Snack!
Chewy Fish Cake Japchae Hotteok: A Perfect Autumn Snack!
[Fish Cake Category] Fish Cake Japchae Hotteok Recipe
As the cooler autumn weather sets in, it’s the perfect season for enjoying warm, delicious hotteok! When vegetables are costly, why not make your hotteok more nutritious and flavorful by using vegetable-infused fish cakes? This ‘Fish Cake Japchae Hotteok’ offers a delightful chewy texture from the fish cake, combined with the rich taste of abundant vegetables. It’s a special treat everyone will love.
Hotteok Filling Ingredients- Carrot 50g (thinly julienned)
- Onion 1/4 medium (approx. 40g, thinly julienned)
- Glass noodles 20g (pre-soaked)
- Square fish cakes 2 sheets (approx. 80g if using Samjin Eomuk Mini Vegetable Square Fish Cakes, thinly julienned)
Hotteok Dough Ingredients- Bread flour 140g
- Rice flour 60g (adds a chewy texture)
- Dry yeast 4g
- Lukewarm water (40-45°C) 150ml
Fish Cake Japchae Seasoning- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Anchovy sauce 0.5 Tbsp (enhances umami)
- Cooking oil (for sautéing)
- Bread flour 140g
- Rice flour 60g (adds a chewy texture)
- Dry yeast 4g
- Lukewarm water (40-45°C) 150ml
Fish Cake Japchae Seasoning- Soy sauce 1 Tbsp
- Sugar 1 Tbsp
- Sesame oil 1 Tbsp
- Anchovy sauce 0.5 Tbsp (enhances umami)
- Cooking oil (for sautéing)
Cooking Instructions
Step 1
For this recipe, we’re using Samjin Eomuk’s Mini Vegetable Square Fish Cakes. While any square fish cake will work, using one with added vegetables will make the filling even richer and more flavorful.
Step 2
In 150ml of lukewarm water (40-45°C), dissolve 4g of dry yeast. Stir gently until slightly foamy; this indicates the yeast is activated and ready to help the dough rise.
Step 3
Add 140g of bread flour and 60g of rice flour to the activated yeast water. Mix with a spatula or your hands until a cohesive dough forms. Don’t worry if it seems a bit sticky at first.
Step 4
Place the dough in a bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 30 minutes. You’ll know it’s ready when the dough has slightly puffed up. This resting period helps develop a chewy texture.
Step 5
While the dough is rising, prepare the filling. Finely julienne the fish cakes, carrots, and onion after washing and trimming them. Try to cut them into similar thin strips for an even bite.
Step 6
Soak the 20g of glass noodles in 1 cup of hot water until they become soft and pliable. Once softened, cut them into shorter lengths with scissors for easier handling inside the hotteok.
Step 7
Heat a lightly oiled pan over medium heat. First, sauté the julienned carrots and onions until they become translucent. Then, add the julienned fish cakes and continue to sauté until they soften and develop a light golden color. Sautéing the fish cake first removes any raw taste and enhances its flavor.
Step 8
To the sautéed vegetables and fish cake, add 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp sesame oil, and 0.5 Tbsp anchovy sauce. Stir well to season. Finally, add the soaked and cut glass noodles, and stir-fry gently until the noodles are coated and the mixture is well combined. Be sure to separate any clumps of noodles.
Step 9
Taste the filling now and adjust the seasoning as needed. If it’s not salty enough, add a pinch of soy sauce or salt. I’ve kept the seasoning mild to enjoy the savory flavors, but feel free to adjust the sugar and soy sauce to your preference.
Step 10
Divide the risen dough into 2-3 portions. Flatten each portion into a disc shape. Make a small indent in the center with your fingers. Spoon about 1 generous tablespoon of the fish cake japchae filling into the center. Carefully bring the edges of the dough together to enclose the filling, pinching firmly to seal. Ensure there are no gaps, so the filling doesn’t leak out during cooking.
Step 11
Heat a generous amount of cooking oil in a pan over medium-low heat. Place the sealed hotteok seam-side up in the hot oil. Cook until the bottom is golden brown, then carefully flip and cook the other side until golden and cooked through. Be mindful that the filling will be hot!
