Hotteok with cinnamon sugar & walnut for a KBBQ potluck
My friend wanted to do a KBBQ night at her house because winter. I was originally going to make a fun kimchi gochujang focaccia, but no one was covering dessert. Then I remembered I had some delicious brown sugar cinnamon hotteok at No. 1 Pancake (Albany) earlier this year. So I switched plans and made this instead, based on Maangchi's recipe.
Surprisingly, hotteok shared a lot of similarities with focaccia - yeasty dough, two rises, with filling added in the middle instead of on top.
Modifications to Maangchi's recipe:
· Made 10 instead of 8 / · Used more walnut filling (about 2:1 sugar to walnut, with a mix of ground walnut and chunkier chopped walnuts) / · Cooking time based on doneness rather than following the recipe's timing.
It was super yummy, and the middle was slightly less molten lava compared to the one from No. 1, thanks to the extra walnuts. Now I'm already thinking about what other flavors to try next time!
Photos include cooking up one to tasts first before making the rest and our KBBQ table (not including my Japanese friend's moreish Japanese potato salad cos she was late and the host's fish caught last weekend being smoked outside).