Ottogi

400G

Room Temperature

A delicious recipe and high quality stuffed pancake mix you can easily make at home.

Ingredients

Warm water (40–45°C, 180ml), cooking oil, mixing bowl, frying pan, spoon, spatula, ladle (or turner)

Cooking direction

1. In a mixing bowl, add warm water (40–45°C, 180ml) and yeast (3g), then mix well until evenly combined.

Add the tteok mix (297g) and stir with a spatula for about 5 minutes until smooth. Gather the dough into a ball.

2. Lightly coat your hands with cooking oil. Take an appropriate amount of dough (about 60g), flatten it, and use a spoon to place 12g of red bean paste in the center. Carefully wrap the dough around the filling and seal it well so it doesn’t burst.

3. In a preheated frying pan, place the seam side of the dough down. Cook over low heat for 1–2 minutes until the bottom is golden brown, then flip and press gently with a ladle (or turner). Cook for another 1–2 minutes until both sides are golden brown, then remove from the pan.

Tips:

- Use all the dough immediately after kneading.

- Be careful of hot oil when eating directly from the pan.