Decadent Vegan Korean Hotteok Dessert Recipe

Introduction

Welcome to Recipes in Style! I’m Sophie Grace, the culinary mind behind this blog. Today, I’m thrilled to share with you a delightful treat that combines the rich flavors of Korea with a vegan twist: the Vegan Korean Hotteok Dessert. If you’ve never tried hotteok before, you’re in for a sweet surprise. This traditional Korean street food is a deliciously stuffed pancake that’s crispy on the outside and gooey on the inside, typically filled with brown sugar, nuts, and spices.

The vegan version of this dessert is not only compassionate but also packed with flavor, making it a perfect indulgence for anyone looking to explore global cuisines without compromising on dietary preferences. Whether you’re a seasoned home chef or just starting your culinary journey, this vegan Korean hotteok is a simple, elegant, and delectable recipe that you can enjoy with ease.

What Makes This Recipe Special

Key Benefits

The Vegan Korean Hotteok Dessert is a fantastic way to experience a taste of Korean culture while adhering to a plant-based lifestyle. This recipe is not only vegan-friendly but also offers a delightful balance of textures and flavors that will tantalize your taste buds.

Unique Features

What sets this recipe apart is its simplicity and the use of easily accessible ingredients. The combination of cinnamon, brown sugar, and nuts creates a filling that’s both sweet and satisfying, while the dough is soft and chewy. Moreover, the preparation process is straightforward, making it a perfect choice for both novice and experienced cooks.

Ingredients for vegan korean hotteok dessert

Main Ingredients

• 2 cups all-purpose flour
• 1 cup warm water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon yeast
• 2 tablespoons vegetable oil

Optional Add-ins

• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1 teaspoon cinnamon
• 1/4 cup raisins (optional)
• A pinch of nutmeg (optional)

Step-by-Step Cooking Instructions

Preparation Steps

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until it becomes frothy.
2. Add the flour, salt, and vegetable oil to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic.
4. Place the dough back in the bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.

Cooking Process

1. While the dough is rising, prepare the filling by mixing the brown sugar, chopped walnuts, cinnamon, and any additional add-ins you prefer.
2. Once the dough has risen, punch it down to release the air. Divide it into 8 equal portions.
3. Flatten each portion into a disc, spoon a tablespoon of the filling into the center, and pinch the edges to seal it completely.
4. Heat a non-stick pan over medium heat and add a little oil.
5. Place the filled dough seam side down in the pan. Flatten it gently with a spatula.
6. Cook for about 3-4 minutes on each side until golden brown and crispy.
7. Serve warm and enjoy your vegan Korean hotteok!

Tips and Tricks for Perfect Results

Pro Chef Tips

• Ensure the water is warm but not too hot when activating the yeast, as very hot water can kill the yeast.
• For an extra crispy texture, press the hotteok down firmly with a spatula while cooking.
• Experiment with different nuts or seeds for added texture and flavor in the filling.

Common Mistakes to Avoid

• Do not overfill the dough, as it may cause the hotteok to burst while cooking.
• Ensure the edges of the dough are sealed well to prevent the filling from leaking out.
• Avoid using too high of a heat setting, as it can burn the exterior before the filling is heated through.

Nutritional Information and Health Benefits

Calories and Macros

Each serving of Vegan Korean Hotteok Dessert (1 pancake) provides approximately:

• Calories: 200
• Carbohydrates: 35g
• Protein: 4g
• Fat: 7g

Health Benefits

This recipe is a delightful treat that offers a good source of energy and essential nutrients. The walnuts in the filling provide healthy fats and protein, while the cinnamon offers antioxidant properties. Additionally, this vegan version eliminates cholesterol, making it a heart-friendly dessert.

Recipe Variations and Substitutions

Dietary Modifications

For those with gluten sensitivities, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a blend that suits yeast-based recipes for best results.

Flavor Variations

• Try adding a tablespoon of cocoa powder to the filling for a chocolatey twist.
• Incorporate dried fruits like cranberries or apricots for a fruity variation.
• For a savory option, replace the sweet filling with a mixture of sautéed mushrooms, onions, and vegan cheese.

Storage and Serving Suggestions

How to Store

Store any leftover hotteok in an airtight container at room temperature for up to two days. To freeze, place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag for up to one month. Reheat frozen hotteok in a preheated oven or on a skillet until warmed through.

Serving Ideas

Serve the hotteok with a scoop of vegan vanilla ice cream for a delightful dessert. Additionally, you can drizzle some maple syrup or agave nectar over them for an extra touch of sweetness. They pair wonderfully with a hot cup of tea or coffee, making them a perfect afternoon treat.

Frequently Asked Questions

Conclusion

Whether you’re looking to expand your culinary repertoire or simply want to indulge in a delightful treat, this Vegan Korean Hotteok Dessert is an excellent choice. It combines traditional Korean flavors with a plant-based approach, making it a guilt-free indulgence. I hope this recipe brings joy and deliciousness to your kitchen as you explore the world of vegan desserts.

Decadent Vegan Korean Hotteok Dessert Recipe

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• Author: Sophie
• Total Time: 25 minutes
• Yield: 8 pancakes 1x
• Diet: Vegan

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Description

A traditional Korean sweet pancake with a gooey cinnamon and nut filling, reimagined in a delicious vegan version that’s both crispy and chewy.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 cup warm water
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 tablespoon yeast
• 2 tablespoons vegetable oil
• 1/2 cup brown sugar
• 1/2 cup chopped walnuts
• 1 teaspoon cinnamon
• 1/4 cup raisins (optional)
• A pinch of nutmeg (optional)

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Instructions

1. In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 10 minutes until frothy.
2. Add the flour, salt, and vegetable oil to the yeast mixture. Mix until a dough forms.
3. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
4. Place the dough back in the bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
5. While the dough is rising, mix the brown sugar, chopped walnuts, cinnamon, and any optional add-ins for the filling.
6. Punch down the dough and divide it into 8 equal portions.
7. Flatten each portion into a disc, spoon a tablespoon of filling in the center, and pinch the edges to seal.
8. Heat a non-stick pan over medium heat with a little oil.
9. Place the filled dough seam side down in the pan, flatten gently with a spatula.
10. Cook 3-4 minutes per side until golden brown and crispy.
11. Serve warm and enjoy!

Notes

Ensure your water is warm, not hot, to activate yeast properly. Don’t overfill the pancakes or they may burst. Press down gently but firmly during cooking for a crispier texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Pan-Fried
• Cuisine: Korean

Nutrition

• Serving Size: 1 pancake
• Calories: 200
• Sugar: 12g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 0mg

Keywords: hotteok, korean dessert, vegan, sweet pancake, cinnamon, nuts