Soul Food: Exploring Korean Street Food - EP.02

[Special Online Korean Cuisine Cooking Series]
Soul Food: Exploring Korean Street Food
- Episode 2. “Hotteok and Hoppang” with Chef Youngsun Lee -

The Korean Cultural Center New York (KCCNY) is excited to present an online Korean Cuisine Cooking Series “Soul Food: Exploring Korean Street Food” introducing various Korean street foods currently popular around the world. Chef Youngsun Lee, Chef Hansong Kim, and Director Jong Won Lee based in New York will demonstrate how everyone can cook simply at home using local ingredients with techniques that everyone can try! 

As part of the Korean food culture education program, KCCNY is launching 6 episodes that feature easy-to-follow recipes that recreate some of the most beloved street foods of Korea from savory favorites to sweet desserts. From the “classic” dishes like Korean fried chicken and Tteobokki to Korean hot dogs and more, you’ll be able to learn how to make each menu step by step. You’ll be amazed at how easy it is to make Korean street food right at home.

For Episode 2, Chef Youngsun Lee shares his cooking techniques and recipes for the Korean-style pan-fried stuffed pancake (hotteok) and steam buns (hoppang), the most popular Korean street foods during the winter time. 

The hotteok showcased include several variations, including one stuffed with sugar and peanuts, sugar and roasted mixed nuts, and with mozzarella cheese. The hoppang are stuffed with sweet red bean paste, with chocolates, and japchae (potato noodle with vegetable) adding extra warmth, sweetness, and bold flavors in the cold weather!

Let’s try making Korean street food at home!

This special cooking series is the second online cooking lecture program following KCCNY's “New Korean Cuisine Made Simple”.

Tonight’s Menu!

Hotteok (Pan-Fried Stuffed Pancake)

[INGREDIENTS]

250 g       AP Flour
50 g         Sweet Rice Flour
2 TBSP    Sugar
½ tsp        Salt
5 g            Yeast, Dried
2 TBSP     Oil
200 ml     Warm Water
Brown Sugar   as needed
Peanut (or other nuts)  as needed
Cinnamon Powder to taste

  • You can fill hotteok with anything. Chocolates or even savory fillings work well.

[RECIPE]

Dough

  1. In a bowl, add yeast and warm water to activate the yeast. Set aside for about 5 minutes.

  2. In a bowl, add flour, sweet rice flour, sugar and salt. Mix well.

  3. Make a well and add water with yeast. Slowly mix well to make dough.

  4. Add oil and knead to mix.

  5. Cover and place it in a warm area to proof the dough. About 1 hour.

  6. Make stuffing by mixing brown sugar, cinnamon powder, and nuts.

  7. Proofed dough should be a bit wet.

  8. Heat a puddle of oil in a deep pan. Medium hot.

  9. Place a bit of dough in your hand and pinch to stretch.

  10. Place a spoonful of sugar mixture in the middle of stretched dough and close dough to make a bun.

  11. Place the stuffed bun in a hot oil and flatten with a pancake pusher or spatula. 

  12. Flip and flatten again. Cook until both sides are golden brown.

Hoppang (Steam Buns)

[INGREDIENTS]

250 g            AP Flour
1-2 TBSP     Yeast, Dried
1 g                Baking Powder
20 g              Sugar
2 g                Salt
140 g            Warm Water
5 g                Butter
Red Bean Paste   about 2 cups
Roasted Soy Bean Powder about 1 TBSP (*optional)

  • You can fill hotteok with anything. Chocolates or even savory fillings work well.

[RECIPE]

Dough

  1. In a mixing bowl add flour, yeast, sugar and salt. Mix well.

  2. Add warm water. Knead until dough comes together. Add butter and knead until smooth.

  3. Cover and leave in a warm area until dough becomes double the size. About 1 hour.

  4. Mix red bean paste and soy bean powder.

  5. Make 8-10 balls.

  6. Knead the dough again and divide the dough into 8-10 balls.

  7. Stuff balls with red bean paste balls.

  8. Set them on a steamer tray with parchment paper disc on each buns. Cover and leave in a warm area for second proof. About 20 minutes.

  9. Boil water in a steamer. When water boils, place the steamer tray with buns, then let them steam. About 10 minutes.

BIOS

Chef Youngsun Lee

Chef Youngsun Lee studied Graphic Design and Fine Arts at SVA before he went to the Institute of Culinary Education (ICE). Chef Lee also learned cooking techniques from his grandmother, aunts, and mother. Chef Lee worked in many different kitchens in New York City including Craft, BR Guest, Momofuku, and Jean-Georges, and taught at the Culinary Tech Center, ICE, and Kingsborough Community College. He also studied Korean Royal Cuisine and Korean Temple Cuisine. 

He is a pioneer of modernizing Korean cuisine. His cooking is based on “food humanities” and believes that food comes from many different cultures.  Therefore, in order to understand food, we need to understand the cultures themselves. Now, he focuses more on fine dining and healthy cooking as he prepares to open a cooking school in Korean in the future.

Chef Jong Won Lee

Jong-won Lee is the Director of Oh K-Dog's headquarters and CEO of the New York branch. Oh K-dog is a Korean hot dog chain restaurant that is gaining popularity in the United States.

Chef Hansong Kim

Chef Hansong Kim, a talented and experienced Korean chef, is Chef / Partner at Seoul Fried Chicken Co, and Handsome Rice. Chef Kim holds a Master’s degree at Johnson & Wales University Providence, RI and received his CEC (Certified Executive Chef) and ACE (Approved Certified Evaluator) from the American Culinary Federation, and also has extensive experience working at major hotels as well as private dining.

Before he came to the United States, he had won a number of culinary competitions in Korea and appeared on many TV programs as a chef. He also has published several cookbooks, with one of his books received 'Best Celebrity Chef Book from Korea in 2012' from the Paris CookBook Competition.

Special support by Yondu Culinary Studio. Sempio

 
 
 
Taehyun Hwang