I've written before about my love hate relationship with food blogs. On the one hand, I LOVE having an infinite number of recipes at my fingertips. I LOVE being able to google recipes for things that I'm not even sure if they exist, and finding hundreds of choices. However, I don't love having to sift through backstories and "artsy" macro shots to get to the recipe. BUT, I'm going to venture into food blogger territory here, sort of. And by that I mean I'm going to be writing about food, with some pictures, though they are not at all aesthetically pleasing. When I'm taking pictures, my goal is not to find/arrange the perfect shot. Not blurry and semi straight are usually all I'm going for.
So if anyone shares similar feelings towards food blogs, feel free to skip this. But I've been baking since before baking became cool, before I was tall enough to reach the kitchen counter. So I've earned the right to write about food every now and again.
I very rarely use mixes when cooking or baking. So as I was making these, I thought to myself, this is just a yeast dough with some filling. Is a mix really necessary? I googled, and of course found lots of recipes. This seems like a good one, and the finished product looks totally legit. You'll have to scroll past some food bloggery shots and a backstory before getting to the actual recipe, naturally.
So if anyone shares similar feelings towards food blogs, feel free to skip this. But I've been baking since before baking became cool, before I was tall enough to reach the kitchen counter. So I've earned the right to write about food every now and again.
So, hotteok. I don't remember if I've mentioned hotteok before, but they're delicious. It's a fairly common street food in Korea. They're like a filled pancake, except made with a yeast dough. When I was there in January, I mailed myself a care package. In the care package, I included a box of hotteok mix. It sat in the cupboard for a long time, because shortly after I got home from Korea, I left for India, and shortly after I got home from India, I realized my stomach loved me a lot more if I didn't fill it up with gluten on a daily basis.
One morning last week, I was trying to decide what I wanted to eat for breakfast when I saw the hotteok mix in the pantry. Hotteok is neither a breakfast food or a summer food for Koreans. However, not being Korean, their silly food rules are meaningless to me. Plus, I ran the Bix a few days later. Aren't sugar laden balls of fried dough what the experts are referring to when they talk of carboloading?
The box says "hotteok mix" along with something else I don't remember underneath, and "cook and enjoy" on the back, and that was pretty much the extent of the English. When I lived in Korea, my friends and I would often buy a mix for a naanesque flat bread type stuff. We stumbled through making that without English instructions, so I thought, "Meh, whatever, I'll give this a go"
The box contained three packages, two "premix"
And one "jammix"... I speak Konglish well enough to know that Koreans would call the sugary peanutty filling in the middle of the hotteok "jam" and they would most definitely turn the word "mix" into a suffix, and there ya go, new word.
I know the Korean words for water and minutes, so I found those, added the amount of water it said to the yeast, added the other pouch of premix, and let it sit for the amount of time it said. In Korea, the hotteok makers have dough balls ready and waiting for the customers, then make the hotteok as they are ordered. So I copied their process- I shaped the dough into golf ball sized balls, flattened them, and put a spoonful of jammix in each one.
Then I shaped them back into balls and flattened them again.
In Korea, they have a weird little tool thing they use to flatten them while they're cooking. I obviously don't have one of those, so I used a spatula.
The finished product was good, but not a whole lot like the real thing.
