My Dad's Favorite Korean Street Food: Fried Stuffed Dough! #koreanfood #koreanstreetfood #hotteok

For the dough:

1 1/4 cup warm plant milk
1 packet yeast
1 tbsp sugar
2 cups all purpose flour
1/2 cup sweet white rice flour
1 tsp sea salt
1 tbsp vegetable oil plus more for frying

For japchae:

3.5 oz glass noodles
2 to 3 large shiitake mushrooms, chopped
1 large carrot, julienned then chopped
1/4 cup diced red bell pepper
1/4 cup diced onion
1/4 cup diced green bell pepper
1 cup chopped spinach
1 tbsp EVOO
1 tsp plus 1/2 tbsp sesame oil
pinch of sea salt
cracked black pepper
1 tbsp soy sauce
1/2 tbsp maple syrup

Proof the yeast by adding it to warm milk, together with sugar. Set aside until frothy. Mix together remaining ingredients for dough. Add the proofed yeast and stir together until you get a very sticky dough. Coat your hands with a little flour and knead the dough for about 3 minutes. Cover and set aside for one hour, until doubled in size. Punch the dough down, fold the dough in on itself (I used a bench scraper), then cover and set aside for another 30 minutes.

In the meantime, make the japchae. Soak the noodles in warm water for 30 minutes. Then, cook them in boiling water for about 4 minutes, until al dente. Drain and rinse under cold water. Add all the chopped vegetables to 1 tbsp EVOO plus 1 tsp sesame oil over medium high heat in a large pan. Stir fry the vegetables for about 2 minutes, until fragrant. Place the veggies, noodles, and remaining ingredients for japchae in a large bowl and stir together. Snip the noodles with kitchen shears.

To make the pancakes, tear off a piece of dough and flatten until it's about 4 to 4.5 inches in diameter. Add about 3 tbsp of filling into the dough and pinch the dough until the filling is completely covered. Add enough vegetable oil to a pan so that it's about 1/2-inch deep over medium high heat. The oil should be approximately 350 F (or, when you throw a tiny piece of dough in, it immediately floats to the top). Place your dough ball into the oil and using the back of a large spatula, gently press it down. Let it cook for about 3 minutes and then flip. If the dough gets too dark too quickly, lower the heat.

Let the hotteok cool for about 5 minutes before enjoying!

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of The Best Cookbooks of 2021 by The New York Times and The New Yorker among others.

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