← Nouns Cooking · Korean

Ingredients

• 250 g Plain (all-purpose) flour, plus extra if needed
• 60 g Glutinous rice flour
• 7 g instant yeast (1 sachet)
• 1 tbsp Sugar
• 1 tsp Salt
• 1 tbsp Vegetable oil
• 270 ml lukewarm milk (or water)
• 100 g Brown sugar
• 1 tsp Cinnamon
• 40 g walnuts, peanuts or mixed seeds, chopped
• 3 tbsp vegetable oil, for frying

Method

1. Mix both flours, the yeast, sugar and salt in a bowl. Add the oil and milk and stir until it forms a very soft, sticky dough. Beat it with a spatula for 1–2 min until it turns stretchy.
2. Cover and leave somewhere warm for 1 hour, until doubled in size. Stir it down to knock out the air. Mix the filling ingredients in a small bowl.
3. Oil your hands well and divide the dough into 8 balls. Flatten one into a 10 cm round in your palm, put a heaped tablespoon of filling in the middle, then pull up the edges and pinch them firmly together to seal.
4. Heat a little oil in a frying pan over medium heat. Put a filled ball in, seam side down, and fry for 1 minute until golden underneath.
5. Flip it and press it flat with an oiled spatula or the bottom of a cup to about 1 cm thick. Cook for 1 minute, then turn the heat to low, cover and cook for 2 min more, flipping once, until both sides are golden and the sugar inside has melted. Repeat with the rest.

Tips

• The melted sugar inside gets extremely hot; let them cool for a couple of minutes and warn children before the first bite.
• Contains nuts and wheat. Use water instead of milk for a dairy-free, vegan version.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Maangchi My Korean Kitchen