Hotteok a La Mode with Honey Corn Ice Cream
By Christine Heyri (@dearsaturdays)
Hotteok a La Mode with Honey Corn Ice Cream
By Christine Heyri (@dearsaturdays)
Yield/Serves:
6
This playful spin on a classic korean street food, a pan-fried hotteok donut is filled with brown sugar and pine nuts, and is served a la mode with a scoop of honey corn ice cream.
Special Equipment:
- Stand mixer or mixing bowl
- Nonstick or cast-iron skillet
- Ice cream maker
- Fine-mesh sieve
Ingredients for the Hotteok Dough:
- 180g all-purpose flour
- 40g sweet rice flour
- 25g sugar
- 6g (1 tsp) instant yeast
- 1/2 tsp kosher salt
- 160g warm water
- 1 tsp neutral oil (for dough)
- Neutral oil, for frying
Ingredients for the Filling:
- 60g dark brown sugar
- 25g pine nuts, finely chopped
- 1 tsp ground cinnamon
- 1 tbsp toasted sesame seeds
To Serve:
- Honey Corn Ice Cream
- Extra toasted sesame seeds or drizzle of honey
Honey Corn Ice Cream (Makes 4 pints)
Ingredients:
- 1 can (about 300g) sweet corn kernels, drained
- 80g (1/3 cup) honey
- 12 large egg yolks
Method for Hotteok Donut:
Make the dough
In a large bowl, whisk together all-purpose flour, sweet rice flour, sugar, yeast, and salt. Pour in warm water and 1 tsp neutral oil. Mix until a sticky dough forms. Cover and let rise in a warm spot for 1 hour, until doubled in size and bubbly.
Serve each hotteok warm, topped with a scoop of honey corn ice cream. Finish with a sprinkle of sesame seeds or a drizzle of honey if desired.
Make custard: Whisk yolks and sugar until thick. Heat milk to steaming, then whisk into yolks. Return to pot and stir until 170°F.
Strain + flavor: Strain into clean bowl. Stir in cream, lime zest, vanilla, corn extract, and caramelized corn.
Chill + churn: Chill custard for at least 4 hours, then churn. Freeze 4+ hours before serving.
Make the dough
In a large bowl, whisk together all-purpose flour, sweet rice flour, sugar, yeast, and salt. Pour in warm water and 1 tsp neutral oil. Mix until a sticky dough forms. Cover and let rise in a warm spot for 1 hour, until doubled in size and bubbly.
Make the filling
In a small bowl, combine brown sugar, pine nuts, cinnamon, and sesame seeds. Set aside.
In a small bowl, combine brown sugar, pine nuts, cinnamon, and sesame seeds. Set aside.
Shape the hotteok
Lightly oil your hands. Divide the dough into 6 equal portions. Flatten each into a disc, add 1 tablespoon of filling to the center, and pinch closed to seal. Gently flatten each ball into a puck.
Lightly oil your hands. Divide the dough into 6 equal portions. Flatten each into a disc, add 1 tablespoon of filling to the center, and pinch closed to seal. Gently flatten each ball into a puck.
Cook the hotteok
Heat a nonstick or cast-iron skillet over medium. Add a generous drizzle of oil. Cook each hotteok seam-side down until golden, about 2–3 minutes. Flip, press gently with a spatula to flatten further, and cook another 2–3 minutes until both sides are crisp and filling is molten.
Serve à la modeHeat a nonstick or cast-iron skillet over medium. Add a generous drizzle of oil. Cook each hotteok seam-side down until golden, about 2–3 minutes. Flip, press gently with a spatula to flatten further, and cook another 2–3 minutes until both sides are crisp and filling is molten.
Serve each hotteok warm, topped with a scoop of honey corn ice cream. Finish with a sprinkle of sesame seeds or a drizzle of honey if desired.
Method for the Ice Cream:
Caramelize corn: Cook corn and honey in a skillet over medium heat until golden and sticky, about 8–10 min. Cool.
Make custard: Whisk yolks and sugar until thick. Heat milk to steaming, then whisk into yolks. Return to pot and stir until 170°F.
Strain + flavor: Strain into clean bowl. Stir in cream, lime zest, vanilla, corn extract, and caramelized corn.
Chill + churn: Chill custard for at least 4 hours, then churn. Freeze 4+ hours before serving.