Does anyone know of a recipe for the traditional Korean dessert "Ho Duk?"?!
Answers: This treat is a sweet that is sold by street vendors. It is a flattened, fried dough that contains brown sugar (sometimes with nuts). The brown sugar becomes a syrup in the middle of the "pancake" as it cooks. Help...I'm desperate to have this treat again!!
Hoddeuk, often sold by street vendors are Korean pancakes stuffed with brown sugar and walnuts. They are a very tasty treat or dessert, and easy to make.
What you need (separated by stage):
3 tbsp of warm water
1/4 tsp of white sugar
1/4 tsp of yeast
1 1/4 cups of all-purpose flour
3/8 cup of milk
1/4 tsp salt
1/4 cup of brown sugar
2 tbsp of chopped walnuts
1/4 tsp of cinnamon powder
First, prepare the yeast by mixing the water, sugar, and yeast in the bottom of your mixing bowl, then leaving it for 10 minutes. Then add in the milk, flour, and salt. Mix well, then cover the bowl with plastic wrap and let the yeast do its thing for 3 hours. At the end of the 3 hours, mix the brown sugar, cinnamon, and walnuts in a separate container. I like the walnuts very finely chopped.
Grease a large frying pan and set it on the burner, medium heat, to warm up. Then grease your hands (so the dough doesn't stick to them) and pull out 1/6 of the dough. Flatten it with your hands, put a spoonful of the cinnamon-nut-sugar filling in the middle, then pull the dough together to seal it and make a ball. You can shape all six at once, or shape the first batch, cook them, shape more, cook them, et cetera. I prefer the first method, as I've found they tend to stick to the plate and don't want to be transferred to the pan. It does involve greasing, washing, and re-greasing my hands, though.
Anyway, put one or several into the frying pan, depending on its size. Press them down with a greased spatula. Cook as you would cook a pancake, except they won't get bubbly; you'll have to look at the undersides to see how done they are. When both sides are golden brown - and the filling is very likely leaking out - they're done. These are best when warm.
There are a lot of possible variations on this recipe. Different nuts in the filling, for example, or anko.
http://www.c4vct.com/kym/bento/hoddeuk.h...
this one?
Mung bean pancakes - bindae duk
Ingredients:
1 1/4 cup Hulled Split Mung Beans *
1 1/2 cup Finely Diced Ham Or Salt
- Pork
1 1/2 cup Chopped Kim Chee
3 tbsp Chopped Green Onions
2 tsp Crushed Garlic
1 tsp Salt
1/2 tsp Black Pepper
2 large Eggs
Vegetable And Sesame Oils
Procedures:
1 * mung beans which have been peeled and split in half.
2 Substitute soy beans, canned chickpeas (garbanzos), or yellow lentils.
3 ~---------------------------------------... ~----------------- soak the mung beans overnight in cold water, then drain well.
4 Place in a food processor, blender or mortar and grind to a fairly smooth paste, adding about 1 cup cold water.
5 Stir in the remaining ingredients except the oils, beating until well mixed.
6 If you don"t have any kim chee you can use finely chopped chinese cabbage.
7 In this case, add a little chili powder to the pancake batter.
8 Heat a heavy skillet and oil lightly with a mixture of vegetable and sesame oils.
9 Drop spoonfuls of the batter onto the skillet and cook until golden underneath, with small bubbles appearing on the surface.
10 Flip over and cook the other side.
11 As they cook, stack the pancakes under a cloth until the remainder are done.
12 Serve hot or cold with chili and soy sauce dips ~*-*~