Bulgogi Hotteok
Serve
2
Level
Normal
Preperation
90 min.
Ingredients
250 g All-purpose flour
180 ml Warm milk (approx. 35°C)
1 tbsp Sugar
1 tsp Active dry yeast
½ tsp Salt
1 tbsp Vegetable oil
For the Filling
250 g Ground meat (half pork, half beef)
½ Onion, finely diced
4–5 tbsp Bibigo Bulgogi Sauce
1 tbsp Sesame oil
1 tbsp Garlic, finely minced
Black pepper to taste
Instructions
Mix the warm milk, sugar, and yeast. Let it sit for about 5 minutes until frothy. Stir in the flour, salt, and oil. Cover and let the dough rise in a warm place for 1–1.5 hours (until it has doubled in size).
Sauté the onions until translucent. Add the ground meat and fry until browned and crumbly; drain off any excess fat. Stir in the Bulgogi sauce, garlic, and pepper. Cook until the mixture is "dry-sticky" (the liquid should be mostly evaporated). Stir in the sesame oil and let the mixture cool completely.
Briefly knead the dough and grease your hands with oil (the dough will be sticky). Roll the dough into mandarin-sized balls. Press a well into each ball, fill with 1–2 tsp of the meat mixture, and pinch the edges tightly to seal.
Heat a pan over medium heat. Place the dough ball seam-side down in the pan and fry for 30 seconds. Flip it over and press it flat with a greased spatula or hotteok press. Fry on both sides for 2–3 minutes until golden brown and crispy.
