Once again, thanks for sharing! Your blog is really wonderful!

what kind of brown sugar do you need? i have cane sugar but it’s kinda light brown… how does the dark brown sugar look lik?

i think i had some in the street in busan, but i thought it was chocolate powder inside? is it possible to use instead of the sugar?

errr…what is fermented yeast water? Can i get it from the shops??

thanks very much!

Beloved, thank you. I hope it brings good memories back and as is delicious as you remember.

Tellos, I used very dark brown sugar. The darkest brown sugar I can get in Korea. I haven’t had chocolate powdered pancakes before, but I think the premixed pancakes I used last week seemed to have a mix of sugar and cocoa powder. It was too sweet though. It really depends on your preference.

Kevin, thank you. Make great Hoddeok! and share the news with us.

Kat, yeah, for some strange reason, I didn’t have a pimple attack! Good!!

Tanya, I admire your slogan “healthier lifestyle” Koreans eat these pancakes as a snack not a breakfast, because it is kind of a sweet food. Just keep that in your mind and Have a wonderful breakfast on Sunday.

Sally, I hope you like it.

Joyce, fermented yeast water is a mix of the three ingredients below its title.

* Warm water (40℃) - 45 ml (3 tbsp)
* White sugar - 1/4 tsp
* Dry yeast- 1/4 tsp
I don’t think you can get it at a shop, but you can easily make it at home as long as you have the dry yeast.

I just recently found your blog and look forward to taking more time to browse around the recipes you have posted. I love the fact that you have measurements in more familliar terms instead of metric.

Will you ever drum up a recipe for denjang chigae? Also, what about the ever present samjang that is a combination of denjang sauce, gochu garu, sesame oil, etc that us served with galbi gui?

Mmmmm… yummy in my tummy.

Thanks for your blog- it is a wealth of information!

Not too sure whether I should go by the cup or the ml-measurements now

Jiny, I used 1 and 1/4 cups of flour and on the other side of the measuring cup it said it is 300ml. I just mentioned both for your convenience. I didn’t convert or anything. Perhaps my measuring cup is badly labeled.

I wouldn’t have thought that hoddeok were yeasted. Left to my own devices I might have just made a sweet version of the pastry I use to make Chinese-style scallion cakes. But a lot of German fried pastries are yeasted, and there are yeasted or sourdough pancakes, so I guess that’s not terribly surprising.

Don’t some versions of this have peanuts, pine nuts, or nuts other than walnuts? I was never sure if I was completely informed on what I was eating in Insadong, but I recall one variant that was decidedly peanutty.

Yes, some hoddeok use other kinds of nuts, usually peanuts, I think.
But I like walnuts better than peanuts and some people have an allergy to peanuts.
It really depends on your preference and one good thing about the homemade version is you can control what you want to add.

And with the yeast - I just think it depends on what you’re used to. I actually find the smell comforting, reminds me of my grandma standing in the kitchen and baking bread

I am making this recipe as I am typing right now. The deok seems very dry though. Am I supposed to add more water as I am kneading it?

But I think this time round is a fail. Maybe my flour is different from yours. I use all-purpose flour.
Did you use cake flour or maybe rice flour?

I am so glad to hear that your family enjoyed it so much and thanks for leaving me a comment. You are the second person who tried it as far as I know (according to the comments), but the first person who said it was successful. Before you mentioned it I was a bit worried. Thanks.

I used the oil on the hands (anti-stick) method, thanks for the tip, as the dough is pretty sticky. The first 2 or 3 Hoddeok - I found it a little hard to keep the dough thickness even all over while keeping the filling from falling out and then sealing it up. One of them popped open while cooking and a little filling came out. The last few turned out much better. It doesn’t matter as everyone enjoyed them. I used cashews, but I bought some peanuts today for making the Hoddeok again. Hopefully my next batch they will all turn out good.

I couldn’t remember what they were called exactly and failed to find a recipe until today when I stumbled on your site. I’ll be coming back for more recipes, I can guarantee you that! Korean soups (and of course kalbi and bulgogi), I was quite fond of too.

Thanks so much!

Good thing I did. haha …

I made some the other day and it came out great … I’ve always loved Hoddeok whenever I visited Korea … Now I can bring it here to America. haha …

But yeah … waiting for the dough to rise is killer … Putting the bowl of dough over a bowl of hot water does make the process go a little faster. Just a little tip.

Thanks for the recipe!! ^^

I used the flat side of my round meat pounder (instead of the spikey side) and it was perfect for forming the Hoddeuk. I also started the dough right after lunch and by afternoon snack, it was ready to go.

Thanks for the excellent instructions and pictures, it made everything a breeze.

One question, though.
The consistency of the bread was a bit too thick making it hard to roll into a ball and to flatten when I cooked it.

Is there any way to make the batter a little more ‘watery’?

I also wanted to make a comment for those having trouble getting the dough to the right consistency: Sometimes it can depend on the temperature or humidity outside. I know from experience making bread that if it is raining outside, I always have to add more flour or if it is a dry sunny day, I usually have to add a little more water. Hope this helps.

I am also looking for a recipe called “tak-kalbi”…with marinated chicken cooked with a red sauce, cabbage, rice sticks, and sweet potatoes and green onions all fried up. Would you know any?

Thanks so much for posting all your stuff…I am so glad I stumble across your blog!!!
Take care!

I have two dakgalbi recipes on my blog. Here is the best one.
The title is just spelled differently to your search term, so that is why you couldn’t find it. Happy cooking!
http://mykoreankitchen.com/2007/01/17/delicious-dakgalbi-marinated-chicken-in-spicy-sauce-version-2/