AI-generated imageBusan-Style Ssiat Hotteok with Seeds Added After Pan-Frying (8)
A home pan-fried adaptation of Busan's ssiat hotteok: make sweet yeast pancakes, slit one side after cooking and insert roasted seeds and peanuts. Street stalls often deep-fry theirs.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Combine 60 ml lukewarm water, 1 tsp sugar and yeast; rest briefly.
- 02
Mix flour, glutinous rice flour, salt and remaining dough sugar with yeast water and milk to make a soft sticky dough. Cover and rise around one hour.
- 03
Mix brown sugar with cinnamon; separately mix roasted seeds and peanuts. Divide dough into eight, fill with about 1 tbsp sugar mix each and seal.
- 04
Pan-fry seam-side down over medium-low heat, flattening gently. Turn until deep golden on both sides and cooked through.
- 05
Cool briefly, slit a side and spoon in roasted seeds and peanuts. Watch out for molten hot sugar inside.
Helpful source links
Before you cook
Beware hot pan oil and molten sugar syrup inside the pancakes. Contains peanuts, wheat and milk; use fresh roasted seeds and refrigerate leftovers promptly.
Allergens: 밀 / wheat / 小麦, 우유 / milk / 乳, 땅콩 / peanuts / 落花生
Image & source credits
AI-generated image.
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