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Yachae-hotteok is a savory Korean street snack pancake. Unlike the common sweet version, it is filled with seasoned starch noodles (dangmyeon) and a variety of chopped vegetables, then fried until the outside is golden and crispy while the inside remains chewy and flavorful.
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Prepare a sticky flour dough with yeast and let it rise for 1 hour. → Boil starch noodles, chop them, and stir-fry with soy sauce, sugar, and pepper. → Mix the seasoned noodles with chopped raw carrots, onions, and chives to complete the filling. → Place a portion of filling inside the dough and seal it into a ball using oiled hands. → Fry the stuffed dough in hot oil, pressing it flat, until both sides are golden and crispy.
Prepare a sticky flour dough with yeast and let it rise for 1 hour. → Boil starch noodles, chop them, and stir-fry with soy sauce, sugar, and pepper. → Mix the seasoned noodles with chopped raw carrots, onions, and chives to complete the filling. → Place a portion of filling inside the dough and seal it into a ball using oiled hands. → Fry the stuffed dough in hot oil, pressing it flat, until both sides are golden and crispy.
Yachae-hotteok is a savory Korean street snack pancake. Unlike the common sweet version, it is filled with seasoned starch noodles (dangmyeon) and a variety of chopped vegetables, then fried until the outside is golden and crispy while the inside remains chewy and flavorful.
Prepare the dough liquid by mixing boiling water and cold water to reach a lukewarm temperature. Stir in 2 tablespoons of sugar and the dry yeast until dissolved.
Add 1/2 teaspoon of salt and 1 tablespoon of vegetable oil to the yeast mixture. Stir in 2 cups of flour using a spoon or spatula until a sticky dough forms.
Cover the dough and let it rise in a warm place for about 1 hour or until it has doubled in size.
Knead the risen dough with a spoon or oiled hands to release air bubbles, then cover and let it rise again while preparing the filling.
Boil the starch noodles for about 6 minutes until tender. Drain, rinse in cold water, and chop them into small pieces (about 1-2 inches) using scissors or a knife.
Ensure the water for the yeast is lukewarm, not hot, or it will kill the yeast.
Oiling your hands is essential because the dough is very sticky and difficult to handle otherwise.
The vegetables in the filling are mixed in raw so they stay crunchy after the pancake is fried.
Control the frying heat; if the oil is too hot, the outside will burn before the dough is cooked through.
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