Ginseng Seed Hotteok Cookies: Sweet & Nutty Delight
Ginseng Seed Hotteok Cookies: Sweet & Nutty Delight
Sweet & Nutty Ginseng Seed Hotteok Cookies Recipe
Ginseng can be an ingredient that’s a bit daunting for some due to its slightly bitter taste. This recipe was born from the desire to create a delicious treat that even those who aren’t fond of ginseng’s bitterness can enjoy. We’ve grated fresh ginseng and steeped it in honey to mellow its characteristic subtle bitterness, resulting in a cookie that perfectly balances this unique flavor. Combined with the sweet and nutty filling of a traditional ‘seed hotteok’ and creamy cheese, this dessert cookie offers a delightful and harmonious taste experience. We hope you thoroughly enjoy this lovingly crafted treat!
Cream Cheese Filling- 180g cream cheese, softened to room temperature
- 15g powdered sugar
Aromatic Ginseng Cookie Dough- 120g unsalted butter, melted
- 60g light brown sugar
- 30g granulated sugar
- 20g honey
- 2g salt
- 1 fresh ginseng root (approx. 10-15g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 270g all-purpose flour, sifted
- 3g baking powder
- 1g baking soda
Crunchy Hotteok Cookie Filling- 50g mixed nuts (e.g., pumpkin seeds, pecans, walnuts, almonds)
- 25g dark brown sugar
- 25g light brown sugar
- Cinnamon powder, to taste
- 120g unsalted butter, melted
- 60g light brown sugar
- 30g granulated sugar
- 20g honey
- 2g salt
- 1 fresh ginseng root (approx. 10-15g)
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 270g all-purpose flour, sifted
- 3g baking powder
- 1g baking soda
Crunchy Hotteok Cookie Filling- 50g mixed nuts (e.g., pumpkin seeds, pecans, walnuts, almonds)
- 25g dark brown sugar
- 25g light brown sugar
- Cinnamon powder, to taste
Cooking Instructions
Step 1
Begin by placing the softened cream cheese in a bowl. Add the powdered sugar and mix thoroughly with a whisk or spatula until smooth and well combined, ensuring there are no lumps. Be careful not to overmix, as this can cause the cream cheese to become too soft.
Step 2
Using an ice cream scoop or a spoon, divide the cream cheese mixture into approximately 30g portions. Shape these portions into flattened balls. To ensure the filling holds its shape during baking, place these cream cheese portions in an airtight container and freeze for at least 30 minutes until firm.
Step 3
Wash the fresh ginseng root thoroughly and peel it. Grate the ginseng finely using a microplane or a fine grater. In a small bowl, combine the grated ginseng with 20g of honey. Gently mix to coat the ginseng, allowing it to steep in the honey for at least 10 minutes. This process helps to mellow the ginseng’s slightly bitter flavor. You can adjust the amount of honey slightly based on the bitterness of your ginseng.
Step 4
Melt the butter completely in the microwave until it’s in a liquid state. Pour the melted butter into a large mixing bowl. Add the light brown sugar (60g), granulated sugar (30g), and the honey-glazed ginseng mixture. Stir gently just until the sugars are incorporated and barely visible; avoid overmixing, which can result in a tough cookie.
Step 5
Crack the room-temperature egg into the bowl with the butter and sugar mixture. Whisk gently until the egg is fully incorporated and the mixture is smooth. Add 1 teaspoon of vanilla extract to enhance the flavor and mask any potential egg odor.
Step 6
Sift the all-purpose flour (270g), baking powder (3g), and baking soda (1g together into the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet ingredients by making a ’11’ motion until just combined and no dry streaks remain. Overmixing at this stage will develop gluten and make the cookies hard.
Step 7
Once the dough has come together, wrap it tightly in plastic wrap or place it in a covered bowl. Refrigerate for at least 1 hour, and up to 2 hours, to allow the dough to chill and rest. Chilled dough is easier to handle and results in a better cookie texture after baking.
Step 8
To prepare the ‘hotteok’ filling, combine the dark brown sugar (25g) and light brown sugar (25g) in a small bowl. Add the mixed nuts (50g) – such as pumpkin seeds, chopped pecans, walnuts, and almonds – and mix well. Add cinnamon powder to your preference and stir everything together until evenly combined. You can use chopped or whole nuts, depending on your preference.
Step 9
Remove the chilled dough from the refrigerator. Divide it into portions of approximately 70g each and roll them into smooth balls. If the dough is too sticky, lightly dust your hands with flour while shaping.
Step 10
Gently press the center of each dough ball with your finger or the back of a small spoon to create an indentation, similar to a donut hole. This space will be filled with the ‘hotteok’ mixture.
Step 11
Spoon the prepared nut and cinnamon sugar mixture into the indentation of each dough ball. Fill it generously but avoid overfilling, as it might spill out during baking.
Step 12
Carefully place one of the frozen cream cheese portions onto the ‘hotteok’ filling in the center of each cookie dough. Gently pull the edges of the dough upwards to enclose the cream cheese completely, sealing it inside. Ensure a tight seal to prevent the cream cheese from leaking out during baking. Once sealed, place the formed cookies back into the freezer for another 15-20 minutes to firm up. This step is crucial for maintaining the cookie’s shape.
Step 13
Preheat your oven to 175°C (350°F). Once the cookies have firmed up in the freezer, arrange them on a baking sheet lined with parchment paper. Bake for 10 minutes.
Step 14
After the initial 10 minutes of baking, carefully remove the cookies from the oven. If they have puffed up too much and become too round, gently press down on the tops with a spatula or the back of a spoon to flatten them slightly. Sprinkle any remaining nut and cinnamon sugar mixture onto the flattened tops as desired. Return the cookies to the oven and bake for an additional 5 minutes, or until golden brown and cooked through. Allow the cookies to cool completely on the baking sheet at room temperature before serving for the best texture and flavor.
