Name: Yachae-Hotteok recipe by Rita Arora at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 cup of warm water; 2 tsp of sugar; 1 packet (about 2 teaspoons) of dry yeast; 1 teaspoon of salt; 1 tablespoon of vegetable oil; 2 cups of all purpose flour; For the Filling:; 85 grams sweet potato starch noodles (dangmyeon); 2 Tablespoons Soy Sauce; 1 teaspoon sugar; 1/4 teaspoon ground black pepper; 1 teaspoon sesame oil; 3-4 cloves chopped garlic; 1 carrot, chopped into small pieces; 1 medium size onion, chopped; Cooking Oil as required

Instructions

To make the dough, combine the warm water, sugar and dry yeast in a large bowl. Stir well until the yeast is dissolved.
Add salt and 1 tablespoon of vegetable oil and stir well. Add in the 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 1 and 1/2 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.
Bring a large pot of water to boil and add in the potato starch noodles.
Stir it with a wooden spoon so that the noodles don't stick to each other. Cook the noodles for about 6 minutes over a medium-high heat, stir the noodles a few times.
To see if they are finished, take a sample to test if the noodles are cooked. There should not be any hard stuff in the noodle when you chew it. Then strain the noodles under cold running water.
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. Then add in the sesame oil and transfer to a bowl.
Add in the carrot, onion, green garlic, and mix everything well together.
Let's cook! The dough is very sticky, so prepare some vegetable oil in a small bowl to dip your hands in from time to time, to prevent the dough from sticking to them while you work.
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, if several small bubbles are popping up, it's hot enough.
Turn down the heat to medium. Make a small ball from the dough and roll it while dusting some refined flour. Or rub some vegetable oil between your palms, then flatten a round ball 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 as 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.

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