Directions

To Prep

1. Mix 150ml warm water with instant yeast and let it bloom for 15 mins.
2. Prepare the rest of the dough’s dry ingredients in a large mixing bowl. Pour yeast water over and mix with a spatula.
3. Add in oil and the rest of the water and bring mixture to a dough. Turn onto a flat surface and knead for 2-3 mins until dough is slightly smooth.
4. Return to mixing bowl, cover and let it rise until double (around 1-2 hours).
5. While dough is proofing, prepare the filling. Mix cabbage with ½ tsp of salt to draw out moisture. Do the same with carrot. Squeeze out as much liquid as possible. Set aside.
6. Soak potato starch noodles for 10 mins. Cut into 5cm length. Blanch in boiling water for 1 min. Remove and dunk into cold water. Drain and set aside.
7. Heat up frying pan with 1 tbsp oil and sauté shiitake mushrooms until soft and wilted. Remove into a large mixing bowl.
8. In the same pan, sauté carrot for 2-3mins and add into the large mixing bowl.
9. Continue the same steps with onion and cabbage.
10. Add in the chives and sweet potato noodles onto the bowl of sautéed vegetables and pour in the the sauce and mix them together.
11. Punch down the air of the dough and knead for another min. Let it rest for 15 mins. Divide into 10 equal portions.

To Make

1. Take one dough ball and flatten with a rolling pin into a large disc (around 14cm diameter) leaving the centre thicker.
2. Place 1/3 cup of the filling in the centre. Bring the side together and seal completely. Turn it over on a tray and complete the rest of dough balls.
3. Brush oil all around the filled dough and let them sit for a few mins in the oil.
4. Heat frying pan with 2-3 tbsp of oil and fry hotteok seam side down first.
5. Press them as flat as you can and fry until golden brown on both sides. Fry them in batches.
6. Serve warm.