Korean Job Discussion Forums

[twinklekote]

I'll be leaving Korea in a few months, and I can't seem to find anyone who knows how to make those scrumptious crispy delictables waiting for me in random places around Seoul. I'm not really into the sweet bean paste as much as I drool over the sesame and brown sugar kind. Can anyone help?

[teachingld2004]

What are you talking about? Those twisty dougnut things,?

[twinklekote]

No, they are like flat stuffed pancakes, but the dough is chewier and the stuffing is sugar and sesame. There is usually a Ho Deok truck next to the Chinese Embassy near Myongdong. Go get one and tell me what you think.

[peppermint]

I don't think Hottuk are Chinese. little carts selling them are very plentiful here in winter. I'd be interested in making them too though.

[teachingld2004]

Yes, I think I know what u mean. They are yummy, and if you bite into a hot one you burn your tongue.

I would assume they are made with a simple yeast dough, and then brushed with butter and cinnamin, and then fried.

Next time I make bread I will try and make one and tell you if it worked, give me a week.

[oneiros]

Unfortunately, they're a seasonal thing, and mostly unavailable in the summer. The Kim's Club in Yatap has a little stand inside the store that sells them in packs of five fresh off the grill, though.

[tzechuk]

[morituri]

Yes, they are from China, ��ho�� �� (Mand: hu, Cant: wu) as in barbarian, specifically Mongolians, Tartars, Khitan, Jurchids, the steppe people of Manchuria and Mongolia. Koreans referred to the Ch��ing dynasty as ��hu��, although they were related to the Jurchids who founded it. Labourers from Shantung came with the Ch��ing army in 1895 and set up shops selling spring onion cakes (ts��ong you ping) , when that didn��t sell, they replaced the spring onions with brown sugar.

Got this off the internet:

Version 1.

A: Add 25g lard and 5g yeast, 5 g sugar to 200g warm water, leave for 5-10 minutes
B: Mix 250g strong flour with 50g soft wheat flour & 5g salt
C: Mix A and B to make dough, leave covered with a cloth for �� hour
D: filling - brown sugar, or brown sugar + crushed peanuts and cinnamon
E: Roll dough C into balls, flatten, put a tablespoon of filling in center and roll into a ball and flatten again into discs.
F: Heat a skillet to low heat and cook dough discs E slowly. Turn over when brown and wait till other side browned. Do not add oil to skillet, if you do you end up frying them, not grilling them.

The modern version adds 50g glutinous rice instead of soft wheat, and deep fries them, to save time. But when we were kids they were never deep fried, and they were an exclusive Chinese monopoly.

Version 2.

1 cup strong flour, 1 cup soft flour, �� cups warm water, 2+2 teaspoons lard, brown sugar for filling. Sift flour and mix with water and 2 tsp lard to make dough, knead well and leave covered for 20 minutes. Cut into 4 and roll each into squares 20cm by 20 cm. Spread remaining 2 tsp lard on squares except at edges, sprinkle brown sugar filling and roll like kimbab. Bring ends together and form into rounds, flatten into discs. Grill as above. If you want to fry, do not add lard to dough, and fry instead in 1 teaspoon peanut oil.

Variations, mostly tongue in cheek, replace brown sugar filling D with:

Ts��ong you ping: chopped shallots + 1 teaspoons salt
Ned Kelley: vegemite and a little bit of butter, smile
Maghreb: chopped dates (+ cognac)
Tunis: fat green Tunisian olives
Russalka: salmon roe, (caviar is too small and taste gets drowned in the flour)
Fiorentino: spinach and hard boiled egg + anchovies
Milanaise: tomato paste and mozzarella cheese or anchovies
Glasgow Jimmie: sliced frozen Mars bar
Sloane Ranger: butter + patum pepperium or marmite
Jewish Princess: sour cream and lox
Languedoc: sliced camembert + walnuts
Jimmy Carter: crunchy peanut butter + Wild Turkey
The Other Place: Frank Cooper��s Oxford marmalade + dash of curaçao
Ulaan Bataar: minced lamb and onion
Hell: minced cooked swedes (yuk)
Normandie: Nutella (good)
Chow Yun Fat: evaporated milk + smooth peanut butter (good)
Isfahan: fresh figs in honey + bone dry sherry
Cicero: a can of chick peas
Samarkand: kefir + chopped dates
Huaidan: uncooked scrambled egg + salt
Cracker Killer: chopped chitlins
British Rail Sandwich: razor thin ham chopped fine + Coleman��s mustard
Bamboo Union: pinglang + Kinmen kaoliangchiu (Recover the Mainland!)

[just because]

My favorite Korean food....

Yummy yummy yummy

[tzechuk]

I love spring onion cake... yummy!!