Hoddeok is a flour dough pancake filled with sugar syrup inside. It’s one of the most popular street snacks in Korea.
Ok, now it’s time for me to release my hoddeok recipe!
I used to make hoddeok for my children. How often? So many times! When they came home from school, I would surprise them with my hoddeok. I never made it before they came. I prepared some well-fermented dough and the brown sugar mixture. That’s all! Once they entered the home, I said, “Wash your hands and come back to the kitchen! Hoddeok will be ready~” with big smile. My children were so happy and excited!
A glass of milk and hot hot hoddeok with sizzling golden syrup! Wouldn’t you like it? Yes, children love it! If you want to entertain your children, wait for them with the preparation just as I did.
I make hoddeok for myself and my friends these days. Where are my little children!!
I sometimes miss the old times. They are already grownups and live far away from me.
Serve or eat hoddeok right after you make it. If someone gives me cold hoddeok, I will feel insulted. : ) I will refuse to eat it and save my empty stomach for kimchi and rice! lol
Ingredients:
Flour, water, dry yeast, salt, vegetable oil, sugar, brown sugar, walnuts, and cinnamon powder.
Directions:
Make hoddeok dough:
- Place 1 cup of lukewarm water into a mixing bowl.
- Add 2 tbs white sugar, 2 ts yeast, ½ ts salt, 1 tbs vegetable oil, and stir it well.
- Add 2 cups of all purpose flour and mix it with a rice scoop, or by hand.
- Let the dough rise. It should sit with the lid closed at room temperature for 1 hour.
- After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough.
- Let it rise for another 10-20 minutes.
Make filling (for 8 hoddeok):
- Mix ½ cup brown sugar, 1 ts cinnamon powder, and 2 tbs chopped walnuts in a bowl.
*tip: you could use mozzarella cheese for stuffing. Invent your own fillings with your favorite ingredients!
Let’s make hoddeok!
- Knead the dough again to remove the gas bubbles.
- Place and spread about ½ cup flour on your cutting board.
- Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls.
- Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball.
- Repeat this 8 times to make 8 stuffed balls.
*tip: Use some flour from the cutting board to prevent your fingers from sticking to the dough - Heat up your non-stick pan over medium heat and add some vegetable oil.
- Place 1 ball on the pan and let it cook for 30 seconds.
- When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD).
- Let it cook about 1 minute until the bottom is golden brown.
- Turn it over again and turn down the heat very low.
- Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup!
Serve hot!
so i always wanted to try this recipe because it looks so easy to make, and indeed it was, i love it and so do my younger brothers and sisters. thank you for sharing this with us
Thanks Maangchi for the recipe! I have been buying the prepackaged hoddeok from the Korean market for years. So I was excited to see you post the recipe. The store bought ones cannot compare to homemade! I have made them a few times already. Last week I taught my neice and nepthew how to make them and they are in love! My nephew demanded the recipe and any indgredients he didn’t have at home so he can make them whenever he wants, he’s only 11! Thanks again and keep the recipes coming. Especially vegan/vegetarian ones ;)
“The store bought ones cannot compare to homemade!” I agree with you! Your 11 year old nephew wanted to learn the recipe? so cute!
: ) But you did a good job because you taught them how to catch fish instead of feeding fish. fish is “oh uh hoddeok” in this sentence! lol.
Thank you so much for this recipe! I made these today while I was babysitting my younger brother and sister. They’re very picky eaters and they LOVED 호떡! I also made my brother 게란말이 and he loved that as well! I was going to show you some pictures, but everything was eaten so quickly I didn’t have time to get pictures!
My little brother loved the 호떤 and 게란말이 so much that when my mom told him it was time for bed (he had fallen asleep on the couch) he told her (while he was half-asleep) “Mommy! Today Ashleigh made these two Korean foods and they were SO yummy! She made pancakes and eggs, and I loved the Korean food! The pancakes were very yummy, tell her to make them again!” When my mom went downstairs to tell my dad, he had found one left over 호떡 (it was a few hours old) and had eaten it. So when he saw my mom he said “These Korean pancakes Ashleigh made were really good, she’s going to have to make them again!”.
I feel so proud that I’m finally considered a good cook and it’s all thanks to you <3 I can't wait to cook more yummy Korean food for my family.
감사합니다!
awesome! ““These Korean pancakes Ashleigh made were really good, she’s going to have to make them again!” You must have been very happy when you heard that! Listening to your story makes me happpy, too. Happy cooking! : )
I have a question about this ddeok. Is this the ddeok that’s realllyyy sweet and on the inside it’s brown and very slimy and sticky?? But doesn’t have the nuts consistency? I remember I had this a long time ago at the Korean supermarket but I don’t know what it’s called.
It’s not ddeok (rice cake). hoddeok! It’s uh oh hoddeok. : ) “realllyyy sweet and on the inside it’s brown and very slimy and sticky?? But doesn’t have the nuts consistency?” yes, indeed! They did not use nuts in the filling?
is it ok to use rice flour?
Use flour, please.
maangchi!
i tried this recipe today and it was a success!
my parents are really picky eaters but they absolutely loved this!
im so happy that they liked YOUR recipe! :D
i am going to cook some more of your delicious recipes! :)
awesome news! Congratulations!
I am eating a delicious hoddoek right now :) I halved the recipe and used a very finely ground whole wheat flour and didn’t tell my husband it’s not white flour (shh, he still doesn’t know!) I filled it with a mixture of crushed peanuts, black sesame seeds and sugar. The first time I made these :) the flour drove me crazy. It’s silly but I hate the feel of dry flour on my hands! This time I made them with my hands very wet and they even turned out better shaped. My husband just finished his and said ‘c’est pas mal’ (it’s not bad) which is a good compliment for food from a French speaker. Thanks Maangchi!
“c’est pas mal” nice!
Hi Maangchi,
How have you been? Hope eveything is great and blessed for you and your family. I am thinking to make Hoddeok and wonder whether it is possible for me to mix all purpose flour with soya bean powder? The reason for asking is because I have lots of soya bean powder left after I made rice cake the last time and do not know what to do with it. It is a waste if I were to just let it sit there till expiry. The powder is rather expensive as I bought it at a Korean supermart.
Please kindly advice.
Tks always,
Sagua
hi, Sauga (apple in Korean),
“..whether it is possible for me to mix all purpose flour with soya bean powder?”
I don’t know. When I’m sure about the result, I can say yes. But a little bit of soy bean powder will be ok, don’t you think so?
maangchi!! i loved the recipe! loved it so much i blogged about it and registered here to tell you ;) http://skinniegenes.blogspot.com/2010/06/making-korean-sweet-pancakes-hoddeok.html
can’t wait to try out your other recipes!
great! Congratulation on your successful hoddeok making! I will twit about it now. : )
I tried your recipe and it was so wonderful, I blogged about it (link with pictures below). I am amazed at your site and you are fulfilling a true need -second generation Korean Americans who know how to cook some things but not all thinkgs Korean, and for myself, living out in the midwest, I only make it out to Korea town in NY about once a year.
Thank you Maangchi! Also, my son really liked the mozzarella stuffed hoddeok which he topped off with marinara sauce.
http://golfism.org/2010/05/24/hoddeok-korean-comfort-food/
yes, I checked your blog and found you made fantastic looking hoddeok! Looking at your hoddeok photo makes me feel like hoddeok right now! Uh oh, hoddeok, it’s been a while I have not made it! : )
I’ve been telling everyone about your site. I have three obsessions in no particular order:
1. golf
2. technology
3. FOOD
I’m going to try our your sujebi recipe. I remember my grandmother making this as a child. It’s amazing how food connects you to memory and family. Keep it up!
Let me know how your sujebi turns out. Please take a photo and send it to me if you can. I agree that certain food brings back good memories from the past. Thank you!
I made for the first time Hoddeoks with diferent fillings as vegetables fruits meat nuts WOW so many things to do with your fantastic recipe .Thanks again Maanghi! My favor is with carrot marmalade. mmmmmm
carrot marmalade filling sounds good to me! Next time you make it again, please email me some photos! Thank you!
MAANGCHI!!!!! what do i do??? the dough didn’ rise at all!!! :( it is already my second time making it but it still didn’t rise… do you have something to suggest?
Check expiration date of the yeast. Or you might have dissolved the yeast in very hot water. The yeast water should be warm (about 100 Farenheit: 40 Celsius). If it’s too hot, it will kill yeast so that your dough won’t rise.
Let me know how it goes, please
:O thank you!! :D and also do we have to put a plastic on it or just let it like that?
Hi Maangchi! My name’s Reanne and I’m in the middle of trying out your hoddeok. I forgot to add the yeast in the liquid mixture and added it when I added the flour. Would it make a difference if I added it in a little late? >..<
In celebration for Mother’s Day I offered to make my family (mother, older sister, and 7 year-old niece) Hoddeok for breakfast. I decided to make 3 filled with apples (in addition to the brown sugar and cinnamon), 3 with banana covered with the juice from some chopped strawberries (I kept them frozen and thawed them out the night before) and 2 mixed with the both. I got a little worried when I didn’t see the dough rise, or maybe it was because the bowl was too big for me to notice. Anyway, I did everything according to your recipe and the pancakes were a huge hit! I love fruits in general so this did the trick for me! My mother has a habit of telling her co-workers of all the korean food I make and I have a feeling she’ll be talking about these pancakes tomorrow. :-) I’ll definitely be making these again in the future. Thank you, Maangchi.
oh, my god, the filling made with “banana covered with the juice from some chopped strawberries” sounds very delicious! You were very nice to your mom and your family on Mother’s day! I’m very happy to hear about your successful Mother’s day event!
Haha! I make this pancake for my mum on Mother’s day… and my mum love it… aza….
Good news! Your mom must have been proud of you when you cook this for her!
Just wondering, is it possible to store cooked ones for the next day? Will baking it the next day be any good?
hi, I’m copying and pasting this from this page for you,
“Serve or eat hoddeok right after you make it. If someone gives me cold hoddeok, I will feel insulted. I will refuse to eat it and save my empty stomach for kimchi and rice!”
I actually find that they come out pretty good if you stuff then freeze them. You can fry them straight from the freezer, you just have to flip them an extra time in the pan before you press them down.
Hi maangchi, I tried your recipe with a Vietnamese twist. I used shreded coconut and chopped roasted peanuts as a filling. Tasted great. Thank you for sharing your recipe.
sounds good! Next time if you make it again, don’t forget to take a photo and send it to me.
Hey Mangchi!
Do you think I could put nutella inside? lol
Or ive been thinking Coconut sesame and sugar filling ^^
What do you think ?
nutella filling sounds like fabulous! Let me know the result!
I just tried it with nutella… totally delicious! Definitely worth a shot. Thanks for the wonderful recipe Maangchi, and the nutella idea too Thaory.
Hi!! I’m from Mexico and let me tell you, this recipe it’s just great!! I want to learn to cook korean food and this was a very good and delicious beginning. I’ll try another recipes very soon. For me is a little difficult to find some ingredients because I live in a small city, but I’ll do my best. Thank you very much for share your knowledge.
Thank you for trying out my recipes! Welcome! I hope your Korean cooking turns out great!
Dear Maangchi, we love HODDEOK, my daughter likes them a lot. I am writing to tell you the things I had to do to achieve the hoddeok’s. Here you cannot find brown sugar (its really sucks), after much thought, I realized I could solve the problem if I used white sugar mixed with molasses. In the end, after trying several times, I found that if you mix 1 cup white sugar 1 teaspoon molasses, you can get a very good and moist light brown sugar. After that, is so easy to make them!
I’m thinking next time to try the recipe for kimchi, if I can find the Nappa Cabbage, (if so, I will told you) Thanks again for your site, your recipes and videos, its rocks!
“I found that if you mix 1 cup white sugar 1 teaspoon molasses, you can get a very good and moist light brown sugar. After that, is so easy to make them!”
It sounds like more delicious than brown sugar filling! : ) You are very creative!
Hi Maangchi,
Your site stops me from being too homesick for the time I spent in Cheongju-si.
I first tried hoddeok there, a husband and wife team made and sold them on the street near my apartment, and although I’ve tried making them myself, they’ve never been quite right. Can’t wait to try your recipe.
Just to say, the hoddeok I used to buy had a filling of brown sugar and sesame seeds. Since I don’t like cinnamon, this was perfect for me, and I’d recommend trying it, it is deeeeee-licious! I am curious about the cheese-filled ones though…
Thanks Maangchi for the great recipe! I just made it tonight and everyone loved it. We usually get the boxed hoddeok when we make it at home, but I’d rather make it fresh and you make everything so easy.
One thing though, the texture of the dough didn’t have as much bite as it should. My mom suggested (while she was eating her third hoddeok) that I use a mixture of regular flour and sweet rice flour to give it that extra texture. I plan on doing that next time but also wanted to see what you thought of that. I was thinking of doing a 50/50 ration, any suggestions?
(In Korean the phonetic for the texture I’m talking about is ko-suh-woh. Unfortunately I don’t have Hangul on my computer)
I don’t know the answer because I have never used either the hoddeok mix or sweet rice in the dough. But if you like more chewy texture, sweet rice could be used. why not! If you want to discuss more about this, leave your question here on the forum. http://www.maangchi.com/talk/forum/general-discussion
This Pancake Recipe Sound Delicious Gracias Maangchi!
Thanks! let me know the result if you make it.
here is the picture of my recipe hoddeok and translated into Spanish
http://serenaysusintentosdecocina.blogspot.com/2010/04/hoddeok-sweet-pancakes-receta-de.html
Thank you very much! My Spanish-speaking readers will be appreciated! I will twit twit about it! Gracias!
hi Maangchi!~
i liked your video so much that i had to make my own hoddeoks. as i don’t eat sugar, i didn’t put any in the dough, and i used brown flour. and of course i made it with cheese…
i tried the ‘real’ one when i was in korea – so i know how the original tastes. *^.^*
anyways… this version turned out to be delicious too.
thanks for the recipe, the video, your smile and good mood! you rock!
—
here is my blog entry: http://tutorafoz.freeblog.hu/archives/2010/04/10/sajtos_hotteok_koreai_tlttt_palacsinta/
and the picture:
yes, your hoddeok looks great!
Hola!
I tried making this pancakes, but I couldn’t find the dry yeast. I don’t know if I can find it here in Spain, I’ve looked everywhere, and the brown sugar doesn’t look like the one you are using(like pasty)I Hope my aunt can send me what I need from the States.
Am dieing to taste the pancakes. :-(
thanks for this recipe, is delicious, my husband loved it, I hope you do not mind but I’d like to publish on my blog but in Spanish, of course if I get your permission
I tried making this but the thing is my dough will NOT rise! what could i be doing wrong :(
sorry to hear that! There could be so many reasons why your dough doesn’t rise. Maybe the water was too hot? Or the yeast was not good quality? Or your room temperature is low?
Ask my other readers if you want to discuss more about this. http://www.maangchi.com/talk/forum/general-discussion
now that you mention it! I think my kitchen window was open. I’ll try this again next week :)
and by the way, I did end up making this with the “dead” dough. The filling was amazing! I find the brown sugar to cinnamon ratio was just perfect :) thank you!
I’ve made doughs before and any of Maangchi’s reasons are good ones on why a dough won’t rise. The number one reason I found was the temperature of the water you use. The ideal temperature should be around 105-110 F. The water should be more luke warm then warm. A good way to test that you have the right temperature water (and good yeast) is to combine the yeast with water and the sugar and let it sit for about 10 mins. You should start to see bubbles forming at the top of the water. If you don’t something is wrong.
Hi Maangchi,
just wanted to say a ‘big’ thank you for this video recipe. I’ve never imagined myself making this super tasty hoddeok at home. Many years ago when I had first tried, it turned out to be a complete disaster and gave up to make my own. Yet, this time with your recipe it was simply a great success! What surprised me is that my husband during his trip in Korea didn’t enjoy hoddeok from a street stall because of those sticky & sweet syrup, but somehow loved yours : ) I’ve already made it twice. For my second attempt I divided the dough into 16 pieces instead of 8 which, I think, is still nice & reasonable sizes.
I’ve tried some of your other recipes and it never disappointed me. Thank you SO much for sharing authentic Korean cooking recipes.
yay! Congratulation! Thank you for your update!
Hi, Maangchi-
I tried your hoddeok recipe today and made it for my friends as an Easter treat. I remember the first time I had them when I was in Insa-dong in Seoul. The filling was so hot, I burned my tongue, but it was wonderful! These turned out well. I will make them again. Thanks for the recipe.
Here is a picture of my hoddeok. Well, I hope it works. I posted it on my facebook page.
http://www.facebook.com/home.php#!/photo.php?pid=30945663&id=135501726
Thanks again for your wonderful recipes and insightful videos.
Hi,
“These turned out well. I will make them again” wonderful!!
Please email the photo of your hoddeok to me at maangchi@gmail.com.
I will post it on my website to share it with my other readers. Many readers don’t have a facebook account.
Thank you Maangchi, for posting this recipe! I’ve tried hoddeok once and fell in love. After that day, I couldn’t find it anywhere. Now I can make it myself. :)
good news good news! Cheers!
I made hoddeok last week while visiting my mom. They turned out great :). I think my dough was a bit softer than yours because the balls lost their shape a bit while I was making them. Should I have let them rise a bit longer or might my dough have been a bit too wet?
My attempt: http://nombelina.com/savory-hoddeok-korean-pancakes/
Your hoddeok looks great!
“the balls lost their shape a bit while I was making them.”
Then add some more flour to the dough and knead it.
Maangchi!!! I am such a huge fan and I really like these hoddeok they also remind me of my mom’s pupusas from El Salvador only its corn flour and one is with cheese and the other with cheese and shredded pork meat, we sometimes make them with bean and cheese and they come out yummy too, thanks for the recipe I am going to show my Mom this I am sure she is going to love it. YOU ROCK MAANGCHI!!!!!!
Yeah, interesting! There are so many similar food across the cultures! Let me know how your mom says about Korean style hoddeok.
MAANGCHI!!!!! Oh my it was so overwhelming, I made some for my mom and she loved them, it was so crazy because she loved them too much she started calling my family, and then my family started coming over and announced it to everyone, at first my mom’s accent made it sound like “Hot Dog” and it was funny hehehe We started a meal for everyone and talked about your recipes and they all loved your Hoddeok, some were also interested in your SoonDooBoo JIgae. Everyone had fun mostly the little ones in the family. We were all happy THANK YOU SO MUCH MAANGCHI!!!!! You made my family really happy :) YOU ROCK!!!!!
“my mom’s accent made it sound like “Hot Dog”” haha, You make my day!
Dear Maangchi,
Today I tried your recipe for 호떡~ I made the Korean pancakes for my family (first try) :) the traditional ones and also the one with mozerella. They tasted fabulous! Thank you so much for all your wonderful recipes and for offering such a great way to learn more about Korean cuisine. Our hearts are filled with gratitude~~ and our stomachs with good food haha ^___^ Wishing you best of luck with your website and youtube vlog! Hope more people will get to know about you, besides learning how to make wonderful things, they also will get to know a wonderful person~~ please always stay happy and healthy Maangchi!!
Warm regards from the Netherlands~!
Danny
Danny,
Thanks a lot for your nice words. I hope you stay happy and healthy, too! : )
Aha! The first Maangchi recipe I ever attempted. When the video came up in my subscription, I watched it and thought to myself, ‘you know, this looks so good and it’s rather simple, I should make it!’ So I did, and I probably used too much filling but I just couldn’t stop eating them! Everyone loved them! I’ve been craving them since so I’m making them again tonight.
Thanks for all the lovely recipes, I’ll be attempting more in the future ;)
good news! “I just couldn’t stop eating them!” : )
maangchi, your hoddeok are so good, i made some with some sujunggwa and i had such a hard time putting them down! tomorrow i think im going to try them with some sweet red bean paste i made the other day, thanks!
I should try out sweet red bean paste filling someday. Thanks!
When I first watch the video to this blog. I didn’t know what the heck this was but it look extremly good. lol While I was watching a Korean variety show (Family Outing or Invinciblle Youth). I suddenly saw it.. and in my head I was like… HODDEOK!! I always see the bread in a shape of fish. hahaha I’m not Korean by the way but my husband is. But he doesn’t cook. I’m Thai but whats sad is I cook better korean than thai food. :/
and it kinda taste like cinnamon roll without the frosting. kekeke
“While I was watching a Korean variety show (Family Outing or Invinciblle Youth). I suddenly saw it!”
You must have been surprised! Now you know how to make hoddeok and how to pronounce the word! cool! isn’t it? kekeke : )
hi maangchi
i made this recipe on the weekend but i think i did something wrong, when i was making the dough is was very hard to mix and it didnt look like the same texture as in the video, and when i sealed it and let it stand for 1 hour,i had put it for almost 2 hrs, but i continued making it and it was still good but i think it could have been better if i didnt mess up. so im wondering what step did i mess up
oh, it sounds like you made good hoddeok!
As I mentioned in the video, if your dough doesn’t rise to double its size in an hour, wait longer.
There could be many reasons why your dough doesn’t rise as fast as mine. Your yeast may be old? Or your room temperature is colder than mine? I used this yeast:
http://www.maangchi.com/ingredients/dry-yeast
oooh ok, my house was kinda cold that day ill try making them again this weekend, my family tried it and they really liked it
Good luck with delicious uh oh hoddeok! lol
Yum~ Hoddeok and vendor fish cake skewers on a cold winter day. Reminds me of middle school.
yeah, you are right! ; )
Hiya Maangchi!
This hoddeok is better than the packaged Korean Hoddeok! My whole family said it was better than the packaged one, we made the packaged one 1 week before your hoddeok was made, and The whole family had seconds! :) Surprising how fast they disappeared!
tsirhcevoli
tsirhcevoli,
Thank you for your update! I make hoddeok more often than before because when I see hoddeok photos sent by my readers, I want to eat it! : )
I just made hoddeok for lunch. Four hoddeok had leftover roasted garlic salmon with greens chopped up for filling, and the other four had the traditional cinnamon walnut syrup! My parents loved it!! This is a very simple recipe that tasted really good. Once I find a Korean market, I’m going to try the rest of your recipes (especially your jyajangmyun)!
wow, you can invent your own hoddeok filling! “garlic salmon with greens chopped up for filling” cool!
Hi!!
First of all I’d like to say thank you very much for sharing such great recipes!! I think I’ve tried two recipes so far and they both turned out well ^^
I’m going to attempt to make this tonight ^.^
I just want to ask, can you only use the dough the day you made it? Or can you save it for a day or so? (Sorry for the amateur question)
Thank you once again!
Love your food!
no, you can keep the dough in the fridge up to 3-4 days. Put the leftover dough in a plastic bag. Make sure the bag is bigger than the dough because the dough is going to expand. Good luck with making delicious hoddeok!
The moment I saw this recipe I wanted to make it. Now I’ve made some and me and my family loved it! Thank you so much for this recipe! It’s so easy and delicious! The name of this recipe is so funny! I told my mom about it and she thought I was saying: Hotdog. lol!
uh oh, hoddeok! : ) I’m glad your hoddeok turned out delicious!
Hi Maangchi! This loooks really really delicious! I’m definitely going to make some and i’ll let you know when i do! By the way, can i use instant dried yeast? Is that the same? Thanks!
yes, you can use instant dried yeast, too. This is my favorite dry yeast http://www.maangchi.com/ingredients/dry-yeast
Hello Maangchi,
I made this recipe today “Hoddoek” and guess what my kids really love it and requested me to double the recipe next time. Easy to make but the outcome is fantastic! Enjoy eating it! Thank you
wonderful!!
Hey Maangchi! Thanks for your recipe. I made this (traditional pancakes) today, so simple and delicious^^ I forgot to take pictures. My brother and I liked it very much. 당신을 감사하십시오
wow wow, I am happy to hear that. Next time don’t forget to take a photo and email me. I wanna see it and share it with my other readers.
Mozarella filling! Never heard of it, but sounds like a good idea!
oh, btw, I remember sometimes people put chapchae noodle with vegetables as filling. I haven’ had it for years…. ah the memory…
oh, yeah japchae filling? Why not?
Maangchi unnie and Reinier…you guys are a great cooking duo! ^^ Absolutely loved seeing you guys cooking together, it looks like you had so much fun! The hoddeok look sooo delicious that my husband and I are going to have to make them this weekend. ^^
Yes, it was so fun! Reinier is such a skilled cook. Let me know how your “uh,oh, hoddeok” turns out. : )
Maangchi unni, we made your “uh oh hoddeok” the other day with hazelnuts and they came out scrumptious! There were lots of “mmmms” and “uhhh so yummy” when we ate them but I think my husband hit the nail on the head with his response after trying one: “Maangchi’s done it again!” he said, and yes you have! ^^ Thanks again for yet another great recipe! We will be making these again and again and again. haha
uh, oh! Yeah, we had lots of fun!
lol!
soo nice to see Reinier. keep up the good work, Maangchi in the Netherlands we really love you. You’re world famous. We’ll make Reinier the Dutch Maangchi.
allo! haha Dutch Maangchi!
I hope you guys get together someday!
Ahh! It’s Reinier in motion. Always fun to put a person to a name.
Maangchi, your hoddeok looks foine. It must’ve tasted divine…your lucky kids!
: ) thank you, kid!
Oh hoddeok! This food definitely Reminds me of Korea. Maangchi, I bought all the ingredients after I watched this video. I think I can make this one. I’ll let you know.
yes, looking forward to your feedback!
I feel like this is a milestone on the Maangchi site! Maangchi and Reinier in the same video! The second I saw the sticky dough and Reinier’s rings I wanted to poke him through the screen and tell him to take them off so they don’t get dough stuck to them, but it looks like they made it alright. When I try this recipe I’ll probably get dough everywhere, lol.
Thinking up fillings for the hoddeuk will be so fun, I bet they’d be good filled with colby-jack cheese and salsa.
Kerri
Kerri, thank you very much!
“they’d be good filled with colby-jack cheese and salsa.”
sounds..(pause) terrific! lol remember?
wow, great recipe! i cant wait to make it. btw, wat else can we put in it? can we put like, sweet red beans in it? or thinly sliced apples or strawberries and white granulated sugar? is the walnut n brown sugar the traditional filling?
Invent your own fillings and let us know. You must be a creative person! Yes, walnut and cinnamon powder in brown sugar is more traditional filling.
Really fun video and hoddeok is delicious :)
Is Reinier really tall or is Maangchi really short… :)
hoho, at least,
Reinier and I are tall enough to step on the floor. : )
I love these! When I go to LA, I always go to the Korean grocery store to get it. But the lady moved… :( The one in HMart in Chicago does not taste as good! So now I can make it myself!
BTW I’m jealous of Reinier! He gets to cook with you! :)
yay, now you can make your own hoddeok!
oh my goddddd, i was waiting for you to post this recipe! i was so disappointed when i found out my mom (AND MY GRANDMA) both use the boxed mix and don’t like to make it from scratch. i can understand it’s easier, but the long way tastes better. ^^
thanks again, maangchi!
uh, oh! hoddeok! now you can make it! lol