These aren’t your standard pancakes. Hotteok are a popular street food in Korea, and after trying this yummy version you’ll understand why!

SERVES 4–6 // COOKING TIME 20 min

INGREDIENTS
For the ginger ice cream
1 L vanilla ice cream, softened
¾ cup glace ginger
1 tbsp glace ginger syrup
For the spicy peanut filling
2 tbsp brown sugar
2 tbsp honey
⅓  cup peanuts
½ tbsp cinnamon
Pinch nutmeg
½ tsp ground ginger, toasted
For the hotteok
1 cup white bread flour
¾ cup rice flour
1 tbsp cornflour
2 tbsp sugar
10 g active dry yeast
½ tsp salt
1⅓ cups warm milk
½ cup vegetable oil

METHOD
For the ginger ice cream
1. Mix the ingredients together.
2. Transfer to an airtight container and freeze.
For the spicy peanut filling
1. Mix the ingredients together.
For the hotteok
1. Mix the dry ingredients together.
2. Add the milk and mix until a soft sticky dough forms. Shape into a ball, cover and allow to proof for 1 hour, until doubled.
3. Knock back, return to the bowl and proof for another hour until doubled in size.
4. Turn out onto a floured surface and knead until smooth. Divide into 12. Shape into balls.
5. Use your fingertips to press each ball into hotteok. Cup a hotteok in your hand and scoop a tablespoon of filling into the middle. Bring the edges up around the filling and pinch together to seal.
6. Fry the hotteok in some oil over medium heat, seam-side down, flattening gently, for 3–4 min per side, until golden.
7. Serve the hotteok hot topped with ginger ice cream.

Recipe & styling: Chiara Turilli
Photography: K-Leigh Siebritz // HMimages.co.za

This barbecue tofu bowl with stir-fried veg and quinoa is another Korean foodie favourite.