Hotteok are pancakes that are filled with brown sugar and grounded peanuts & sesame seeds.
Hotteok (5 pcs)
1,5 cups wheat flour
1/2 cup milk
1/2 tsp salt
1/2 tbs dry yeast
1/4 cup water (35°C)
1/4 tbs sugar
1/2 cup brown sugar
1/4 tbs cinnamon
1/2 tbs roasted & grounded sesame seeds
1 1/2 tbs roasted & grounded peanuts
1) Mix yeast and sugar with warm water.
2) Mix flour and salt in a bowl, add milk and yeast-water mix and knead until the dough doesn’t stick to the bowl anymore. Put some wrap on the bowl and let it proof for 2 hours.
3) Mix the ingredients of the filling.
4) Cut the dough in 5 equal sized pieces. Round them with a rolling pin.
5) Take the dough in your hand (using some vegetable oil prevents it to stick to your hand) and put 1 tbs of filling in the middle of the dough.
6) Enclose the filling inside the bun by pulling the ends of the dough. Pinch to close. Noe you should have a round bun.
7) Warm some vegetable oil on the frying pan. Place the bun to the pan seam side down and fry for 10 sec. Turn around and flatten the bun with a paddle (thickness should be around 1 cm). Fry with low heat until both sides have nice colour.
This is a nice soba restaurant in Okachimachi. Besides the regular seiro soba, they have thick inaka style soba, as well as yuzu soba, soba flavoured with this aromatic citrus fruit.
I tried their recommendation set, which included vegetable tempura and two types of soba. The yellowish one in the middle is yuzu soba, and behind is the regular soba. Soba is made on the spot, so it is really delicious. Also tempura was crispy and not too oily, just like it should be.
Even though this is a soba restaurant, they have a wide izakaya style menu full of small treats that go well with sake. Not only for quick soba for lunch, but also for laid-back dinner with good company.
Bulgogi is Korean style slightly sweet & spicy grilled beef. This is a quick & easy version for home cooking.
Bulgogi (for 4 persons)
200g thinly sliced beef
2 garlic cloves pureed
1 1/2 tbs soy sauce
1 1/2 tbs sake
2 tsp gochujang (spicy Korean paste)
2 tsp sugar
1 tbs sesame oil
1/2 bag of bean sprouts
1/2 bunch of nira (garlic chives)
sesame oil for finishing touch
1) Mix pureed garlic, soy sauce, sake, gochujang, sugar and sesame oil for marinade.
2) Cut the meat bite sized and mix with marinade well by hand. Put some wrap on the bowl and move to refrigerator. (You can marinade the meat 24 hours, but for thinly sliced meat 1-2 hours is enough)
3) Peel onion and carrot. Slice the onion and cut the carrot in match sized sticks. Rinse the bean sprouts and cut nira in 4cm long sticks.
4) Put some oil to frypan and warm it. Add onion and carrot and fry lightly.
5) Add bean sprouts and meat with marinade. Fry while mixing well.
6) Add nira and sesame seeds and fry quickly.
7) Sprinkle some sesame oil for finishing touch.