Sweet Pumpkin and Red Bean Hotteok recipe - ingredients, nutrition and when to eat it
These hotteok have a golden dough made with kabocha squash and are filled with sweet red bean paste, then pan-fried.
These hotteok have a golden dough made with kabocha squash and are filled with sweet red bean paste, then pan-fried. The outside is golden and chewy, while the soft pumpkin and sweet red beans come together inside. They make a lovely snack when you’re feeling peckish.
Street food · 35 minutes to cook
Nutrition (per 226.5g serving): 522.4 kcal · protein 10.2g · carbohydrate 84.8g · fat 15.4g · sodium 203.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the dough is too wet, depending on the pumpkin’s moisture, add flour a little at a time; if it’s too stiff, add water by the teaspoon.
Tips: Don’t overfill with red bean paste, and seal the edges firmly so they don’t burst while cooking.
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Ingredients (1 serving)
- Kabocha squash — 70 g
- Flour — 50 g
- Sweet rice flour — 15 g
- Red bean paste — 35 g
- Instant dry yeast — 1 tsp
- Sugar — 1 tsp
- Salt — 0.5 g
- Lukewarm water — 35 ml
- Cooking oil — 1 Tbsp