Step 1

Combine the warm water, sugar, and dry yeast in a large bowl and stir well until the yeast is dissolved. Add salt and 1 tablespoon vegetable oil and stir well.Add flour and mix it for about 1 minute with a wooden spoon, until the dough looks smooth. Cover and let it sit for 1 to 1½ hours until it doubles in size. Knead it to remove any gas bubbles in the dough.Cover and let it sit while preparing the fillings.

Step 2

Bring a large pot of water to a boil and add the potato starch noodles (dangmyeon). Stir it with a wooden spoon so that the noodles don’t stick to each other. Cook the noodles for about 6 minutes over medium high heat. If it boils over, open the lid and stir the noodles a few times, then let it cook with the lid closed. To see if they’re finished, take a sample to test if the noodles are cooked. There shouldn’t be any hard stuff in the noodle when you chew it.Strain the noodles in cold running water.Chop them into small pieces (about ¼ inch long) with a knife or scissors.Heat up a pan with 1 tablespoon vegetable oil. Add the noodles and stir fry for a minute, then add the soy sauce, sugar, and ground black pepper. Keep stirring until the noodles look translucent and shiny. Add sesame oil and transfer to a bowl.Add the carrot, onion, Asian chives (buchu), and mix everything well.

Step 3

Put about 1 cup of vegetable oil in a large skillet and heat it up until it reaches 350° F. To test it, you can drop a small piece of dough into the oil, and if several small bubbles are popping up, it’s hot enough.Turn down the heat to medium.Rub some vegetable oil between your palms and then flatten around a ½ cup of dough on your hand, into a disc.Put some filling into the center of the dough with a spoon. Seal the edges with your fingers and make a nice round ball, as best you can. The dough is very sticky and soft, so if you add too much filling, it won’t be easy to seal. Put it in the skillet with the sealed edges down. About 30 seconds later, flip it over with a spatula and press it down to about a 4 inch round disc. Let it cook for a couple of minutes. Keep flipping the hotteok for another a couple of minutes until all sides are crunchy and golden brown.Transfer to a strainer to drain off any excess oil. Repeat to make with the rest of the dough and the fillings.Serve hot for best results.

Step 4

VanVanVietnam Vietnam joined 9/18 & has 1 commentPosted September 18th, 2018 at 11:37 am | Log in to reply. I made this Maangchi !! And it turned out so good. The dough is soft and crispy, and the filling is delicious ! I added cooked potato into the filling and it was so good <3 I was clumsy and first but now, I am already a Hotteok master ^^ !!! Thank you Maangchi <3See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted September 23rd, 2018 at 9:24 am | Log in to reply. Adding cooked potato sounds good and interesting! Congratulations! Sassy Munich joined 3/18 & has 1 commentPosted March 24th, 2018 at 6:38 am | Log in to reply. This recipe looks really yummy!Can I store any leftovers in the fridge or freezer?Cheers from Munich / Germany sanne Munich joined 8/14 & has 240 commentsPosted March 25th, 2018 at 6:25 am | Log in to reply. Which part of Munich?You know the stores in Albert-Rosshaupter-Str. 13 (Koreanisch-vietnamesische Ecke) and the Red River in Passauer Str.?Bye, Sanne. Clvrcookie Cleveland joined 1/18 & has 1 comment Posted January 9th, 2018 at 5:46 pm | Log in to reply. Hi Maangchi! My mom and I have enjoyed so many of your videos (and recipes) together :)Where did you buy the pan you used in this video? I’ve looked all over but can’t find it anywhere :/ VeganLegation Europe joined 6/17 & has 17 commentsPosted November 19th, 2017 at 1:35 pm | Log in to reply. Hey Maangchi, we like your vegetarian recipes! So crispy outside and soft and delicious inside. We love it :-)See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted November 20th, 2017 at 9:53 am | Log in to reply. Your yachae-hotteok looks perfect! I should make it for myself soon! VeganLegation Europe joined 6/17 & has 17 commentsPosted November 20th, 2017 at 10:16 am | Log in to reply. Thank you very much :-) shimeringstars McKees Rocks joined 6/17 & has 13 commentsPosted September 20th, 2017 at 11:37 pm | Log in to reply. So yummy! I couldn’t get enough nor could my family! I can’t wait to make this and many more of your recipes.See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted September 22nd, 2017 at 9:20 am | Log in to reply. Awesome! Cheers to you and your yachae-hotteok! : ) Aniron Oklahoma joined 5/16 & has 6 commentsPosted January 2nd, 2017 at 7:21 pm | Log in to reply. Amazing! I made a little simple sauce of soy, sauce, sugar, and mirin for dipping, too. Eeee!See full size image Maangchi New York City joined 8/08 & has 12,051 commentsPosted January 3rd, 2017 at 11:15 am | Log in to reply. yum! : ) Haan Qatar joined 12/16 & has 2 commentsPosted December 14th, 2016 at 3:12 am | Log in to reply. Hello maangchiCan i use rice noodle instead of jhapchae noodle Inches Chicago joined 6/16 & has 63 commentsPosted September 6th, 2016 at 1:40 am | Log in to reply. Hi Maangchi! My Korean Mom ^_^Do you have recommendation for sauce to put on these? I saw this video and it looks like mushroom, apple, and jujube just sitting soy sauce for a long time?https://youtu.be/6xQ2dpjFZok?t=6m33s sanne Munich joined 8/14 & has 240 commentsPosted September 6th, 2016 at 10:20 am | Log in to reply. The street vendor today (who sold them as japchae-hotteok,, which makes sense) had some sauce to put on them while eating that looked a lot like the dipping sauce for pajeon.Seoul, Subway-station Jongno3ga on the way to Insadong shortly after crossing the street that you take to the right. 1500 Won, 1000 for regular hotteok.Yes, they were very tasty!Bye, Sanne. aTrueRedHead Germany joined 8/14 & has 16 commentsPosted September 2nd, 2016 at 10:43 am | Log in to reply. Gosh, this looks so delicious. I have to try them and will make them soon. I am sure that they will taste as fantastic as they look. Your recipes always do. sanne Munich joined 8/14 & has 240 commentsPosted August 27th, 2016 at 12:34 pm | Log in to reply. Looking good!We will definitely try that at Namdaemun (and at home when we will be back).Should go nicely with some Soju… ;-DBye, Sanne.