SALTED CARAMEL PANCAKES

HOTTEOK

Hotteok, sweet pancakes filled with a brown sugar syrup and nuts, are beloved by young and old alike. These decadent treats were my sister Sonya’s choice dessert when we were kids. In each bite, you crunch through a crispy golden crust, then through a chewy dough and finally into a gooey centre. I’ve jazzed up the classic recipe by substituting the brown sugar with muscovado sugar, which is richer and ‘oozier’ when melted, and mixing it with a touch of salt. Feel free to make your own version as well – I’ve seen these pancakes filled with everything from walnuts and honey to mixed seeds. And they’re even better with a scoop of vanilla ice cream and/or whipped cream on top.

Ingredients

MAKES ABOUT TEN 10 CM (4 IN) PANCAKE

Dough:

  • 360 ml (12 fl oz) whole milk
  • 2 tbsp granulated sugar
  • 1 pack (7 g/1⁄4 oz) instant yeast
  • 225 g (8 oz) bread flour, plus extra for dusting
  • 150 g (51⁄2 oz) sweet rice flour
  • 11⁄2 tbsp cornflour
  • 1⁄2 tsp sea salt

 

Filling:

  • 125 g (41⁄2 oz) muscovado sugar
  • 75 g (23⁄4 oz) peanuts, roughly chopped
  • 1 tbsp ground cinnamon
  • 3⁄4 tsp sea salt
  • Vegetable oil, for frying

 

Method

FOR THE DOUGH:

  1. In a very small saucepan, heat the milk to about 41°C/105°F. Remove from the heat, add the sugar and yeast and whisk until they have dissolved. Leave to stand in a warm place for 3–5 minutes, or until bubbling, to activate the yeast.
  2. In a large bowl, combine the bread flour, rice flour, cornflour and salt. Slowly stir in the warm milk mixture until a sticky dough forms. Shape the dough into a ball in the base of the bowl and cover the bowl with a clean damp tea towel.
  3. Leave the dough to rise in a warm place for 11⁄2–2 hours until doubled in size. Knock it back and let it rise for 11⁄2 hours until doubled in size again.

 

FOR THE FILLING:

  1. Meanwhile, in a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt.
  2. After the dough has risen a second time, dust a clean work surface with flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log.
  3. Cut the dough into ten equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean tea towel or clingfilm. Dusting with flour as needed to prevent sticking, press a dough ball into a 10 cm (4 in) wide disc using your fingertips. Make sure the disc is uniformly thick so the finished pancake will be evenly filled with caramel.
  4. Put the disc in your hand and slightly cup it. Spoon 11⁄2–2 tablespoons of the filling into the centre of the disc. Seal the disc closed by wrapping the dough around the filling and pinching the edges together at the top. Once sealed, reshape gently to form a ball, set with the seam side down on the floured work surface and cover with a clean tea towel or clingfilm. Repeat with the remaining dough balls and filling.
  5. In a large non-stick frying pan, heat 3 tablespoons of oil over a medium-high heat. Put two or three dough balls seam-side down in the pan and immediately flatten them with a spatula to a width of about 10 cm (4 in). Reduce the heat to medium-low and fry the pancakes for 3–4 minutes until golden brown and crispy on the bottom. Flip them and cook for a further 3–4 minutes until slightly springy to the touch.
  6. Transfer the pancakes to a wire rack or kitchen paper-lined plate when done. Repeat with the remaining dough balls, wiping the pan clean and adding fresh oil for each batch. Leave the pancakes to cool slightly before serving. Beware, it’s easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing.

 

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@judyjoochef Instagram profile image🔥 Kimchi Fried Rice (Kimchi-bokkeum-bap)

Part of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

The ultimate fridge-cleanout meal — with serious Seoul 🔥🍳

My take on this classic uses leftover rice, bold umami filled seasoning, and a cheeky little spoonful of mayo for creaminess (trust me!). Top with scallions and gochugaru — and dinner’s done and delicious. 

What’s your must-add protein in kimchi fried rice? Shrimp? Spam? Egg? Tofu? 👀👇
I always add a fried egg… and toss in some prawns.  Delish.

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

🍚 Serves: 4
⏱️ Prep time: 15 min | Total time: ~30 min

Ingredients:
* 3 tbsp soy sauce
* 1½ tbsp ssamjang
* 1 tbsp gochugaru (Korean chili flakes)
* 1 tbsp caster sugar
* 2 tbsp roasted sesame oil
* Neutral oil (for frying)
* 2 spring onions (scallions), thinly sliced
* 1 yellow onion, finely chopped
* 125g (1¼ cups) cabbage kimchi, chopped
* 1kg (5 cups) short-grain rice, cooked + dried out
* 60g (¼ cup) Kewpie mayo (or vegan mayo)
* Salt & pepper to taste
To serve (optional):
🌱 Extra spring onions, thinly sliced on a bias
🌶 More gochugaru

How to make it:
1️⃣ Whisk together soy sauce, ssamjang, gochugaru, sugar & sesame oil.
2️⃣ In a large non-stick pan, heat oil over medium-high. Sauté spring onions + yellow onion till softened.
3️⃣ Add chopped kimchi and stir-fry for 2 mins.
4️⃣ Toss in the rice and break it up. Pour in the sauce mix + mayo. Stir to coat everything evenly. Season to taste.
5️⃣ Optional: Stir in your cooked protein of choice.
6️⃣ Serve hot, topped with extra scallions + gochugaru 🌶
✨ The mayo coats the rice grains, adding creaminess you didn’t know you needed. Total umami bomb.

@quartobooksuk @quartobooksus @whitelionpublishing 
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #KimchiFriedRice #KimchiBokkeumbap #Leftovers #KoreanComfortFood4 days ago via Instagram
@judyjoochef Instagram profile imageJuly’s off to a sizzling start 🇺🇸🌭🇬🇧

Honored to join Ambassador Warren @us_amb_uk and friends at this year’s Independence Day celebration at Winfield House — where diplomacy came with a side of hot dogs, @jackdaniels_us & @cocacola, and a surprise appearance from a life-sized @wendys Frosty.

Grateful for the warm hospitality and a chance to celebrate American roots in the heart of London — through food, friendship, and a whole lot of flavor.

Note to self: next time, bring kimchi for the hot dogs. 🌭🌶️

#FourthOfJuly #WinfieldHouse #JudyJoo #judyjoochef #FoodDiplomacy #HotDogSeason #WomenInFood #AmericanInLondon #TasteOfHome #WendysFrosty #JackDaniels #CocaCola #KoreanAmericanChef #kimchi #SummerFood #SummerEats #Summervibes5 days ago via Instagram
@judyjoochef Instagram profile imageWhat I Ate at the @henleyroyalregatta🍓🥂

Pulled up in serious style thanks to @genesis_europe — smooth sailing from the start, and the day just kept getting better. 💫

Lunch? A masterclass in indulgence. Wye Valley asparagus dressed up with truffle aioli, perfectly pink lamb with fondant potato, and generous helpings of BYOCaviar (shoutout to @kingsfinefood1 for the pearls ✨). Followed by a raspberry and white chocolate “pebble” that looked more like sculpture than dessert. Almost too pretty to eat… almost. Finished with a stunning British cheese board and flowing Nyetimber and Pimms, of course. When in Regatta mode!

We floated along the Thames on a post-lunch boat ride (dreamy), with live music and the most elegant afternoon tea to top it all off. British summer, you beauty.

Now manifesting a @seoulbirduk riverside stand next year—because fried chicken and champagne? Name a better duo. 😌🍗🍾

Big love to @genesis_europe for the luxe lift, and to @sodexolive for the five-star hospitality and unforgettable day.

#JudyJooChef #JudyJoo #WhatIEatInADay #HenleyRoyalRegatta #GenesisUK #SeoulBird #WomenInFood #BritishSummer #LuxuryEats #ChefLife #RegattaStyle #CaviarOnEverything #BYOCaviar6 days ago via Instagram
@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

#JudyJoo #JudyJooChef #Chowhound #PizzaLove #NYCPizza #TwoBootsPizza #GuiltyPleasures #FastFoodFaves #WomenInFood #ComfortFood #FoodFeature1 week ago via Instagram
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