Easy Vegan Korean Hotteok (Korean Pancakes)
Have you ever heard of Korean Hotteok before? If not, you're about to embark on a culinary journey that will introduce you to an incredibly popular Korean street food.
Hotteok is a delectable sweet pancake filled with nuts that has captured the hearts and taste buds of many. In this recipe, I’ll not only unveil the charm of this Korean delight but also provide you with a simple and delightful vegan Hotteok recipe to recreate these mouth-watering treats at home.
Discovering Korean Hotteok: A Sweet Sensation:
Korean Hotteok is a beloved street food that has been satisfying palates in South Korea for generations. These delectable treats are often found at street stalls and markets throughout the country. Hotteok is revered for its crispy exterior and gooey, sweet interior that oozes with a delectable filling.
The traditional Hotteok is filled with a mixture of brown sugar, cinnamon, and nuts, creating a symphony of flavours that's truly irresistible. However, the beauty of Hotteok is its adaptability. You can fill it with an array of ingredients, making it a versatile treat for everyone, even when making Vegan Hotteok.
Cooking Vegan Korean Classics at Home:
Korean cuisine is known for its rich and flavourful dishes, and while many traditional Korean recipes are meat or seafood-based, there are several popular dishes that can be beautifully veganised. Here are some of the most beloved Korean dishes that can be adapted to a vegan diet:
1. Bibimbap: This iconic Korean rice dish is easily veganised by substituting the meat with marinated tofu or tempeh. Load it up with sautéed or pickled vegetables and a generous drizzle of gochujang (Korean red pepper paste).
2. Japchae: This stir-fried noodle dish can be made vegan by using sweet potato glass noodles and replacing the beef with mushrooms, tofu, or seitan. It's a harmonious blend of textures and flavours.
3. Kimchi: Most kimchi is already vegan, as it's made from fermented vegetables, primarily Napa cabbage and Korean radishes. It's a staple in Korean cuisine and is both delicious and probiotic-rich. A simple and delicious Kimchi recipe is this kimchi without fish sauce recipe from Nancy Wu.
Korean cuisine offers a wide range of dishes that can be veganised without compromising on taste or authenticity. These plant-based adaptations allow individuals to explore the vibrant and diverse flavours of Korean food while adhering to their dietary preferences.
Ingredients for this Vegan Hotteok Recipe
In this recipe for vegan Korean Hotteok, we will be utilising a handful of simple ingredients to make a truly tasty treat:
Lukewarm water
Sugar
Salt
Olive Oil
Plain Flour
Brown Sugar
Cinnamon Powder
This vegan Korean Hotteok recipe first starts off with making your own dough with a handful of ingredients including lukewarm water, dried yeast and even some sugar to make a sweet, sugary dough that’ll compliment this Vegan Hotteok filling perfectly.
Vegan Korean Hotteok are relatively easy to make at home, with the only time consuming part being having to wait for your homemade dough to rise - this should roughly take an hour.
Once we have prepared our sweet dough and rolled it out, we simply add a tasty filling that is going to ooze out as soon as you bite into these delicious vegan Korean Hotteok!
The sweet filling simply consists of brown sugar, cinnamon and walnuts - simple, but oh so tasty in these vegan Hotteok snacks.
Korean Hotteok is traditional filled with a sweet sauce and nuts (like this vegan hotteok recipe), but honestly, the creative filling ideas are almost endless - vegan cheese and bacon bits anyone!?
If you are looking for an easy to make sweet snack and have always wanted to try Korean Hotteok, then this Vegan Korean Hotteok recipe is one you absolutely must try for yourself.
If there’s one vegan Korean recipe that you must try, this is it!
INGREDIENTS
Vegan Hotteok Recipe
1 cup of lukewarm water
2 tbsp sugar
2 tsp dried yeast
1/2 tsp salt
1 tbsp olive oil
2 cups plain flour
1/2 cup brown sugar
1 tsp cinnamon powder
2 tbsp walnuts, finely chopped
METHOD
Add water, sugar, dried yeast, salt and olive oil to a large mixing bowl. Mix all ingredients together
Add in flour and combine together with your hands
Cover mixing bowl for 1 hr - it should double in size in this time. Slightly knead out any air bubbles and cover again for a further 15 minutes
To make sweet filling combine brown sugar, cinnamon and chopped walnuts in a bowl
Place dough ball onto a chopping board with flour. Knead it and cut into 8 equal sized balls
Slightly flatten balls and place a spoon full of filling in the centre of each ball. Wrap dough over filling
Heat a fry pan with some oil. Pan fry balls for a few minutes each side and slightly browned - gently press down on balls with your spatula to flatten
