Crispy and Fluffy Kongal Hotteok (Puffed Korean Pancake)
Crispy and Fluffy Kongal Hotteok (Puffed Korean Pancake)
Easy Kongal Hotteok Recipe Using a Store-Bought Hotteok Mix
This recipe lets you easily make crispy on the outside and chewy on the inside ‘Kongal Hotteok’ (puffed Korean pancake) at home, using a convenient store-bought hotteok mix! It’s perfect as a special treat for kids or a delightful snack for adults. Anyone can succeed with this recipe, thanks to the hotteok mix! 🙂
Key Ingredients- Chapssal Hotteok Mix 1 box (400g)
- 1 Tbsp potato starch (for dusting while rolling)
Cooking Instructions
Step 1
First, check the contents of your hotteok mix. It typically includes the hotteok dough mix, sweet filling mix, and instant dry yeast for fermentation.
Step 2
Prepare 180ml of lukewarm water. For an accurate temperature, mix about 2/3 cup of cold water with 1/3 cup of hot water (using a paper cup). This will result in a safe, lukewarm temperature suitable even for children to touch. The right temperature is crucial for yeast activation.
Step 3
Add the instant dry yeast to the prepared lukewarm water and stir well with a spoon or whisk until fully dissolved and no lumps remain. It’s important to ensure the yeast is completely dispersed in the water.
Step 4
Pour the hotteok dough mix into the dissolved yeast and water. Initially, use a silicone spatula to mix until it just comes together into a rough dough. Avoid overmixing at this stage.
Step 5
Once the dough starts to cohere, begin kneading it by hand for about 10 minutes. Kneading develops a pleasant chewy texture. Divide the finished dough into 6 equal portions and shape them into balls.
Step 6
Instead of using the filling mix as is, use a sieve to separate the crushed peanuts from the filling mix. The crushed peanuts will prevent the hotteok from bursting and add a delightful texture. (Note: Some recipes omit the peanuts.)
Step 7
Take one portion of dough, flatten it in your palm, place a suitable amount of the sieved filling in the center, and carefully gather the edges of the dough to seal it completely, ensuring the filling won’t leak out. Pinching the seams tightly is key to keeping the filling inside.
Step 8
Place the sealed dough ball onto your work surface and gently roll it out thinly with a rolling pin. To prevent the dough from sticking to the rolling pin or surface, lightly dust with potato starch as you roll. This makes the process much easier and contributes to the signature puffed texture of Kongal Hotteok.
Step 9
Now, let’s bake them using an air fryer! Place the prepared hotteok into the air fryer basket and cook at 180°C (350°F) for 15 minutes. If you notice a burning smell, reduce the temperature slightly or shorten the cooking time.
Step 10
Voila! Your delicious Kongal Hotteok, crispy on the outside and chewy on the inside, is ready. They are best enjoyed warm!
