Ube Hotteok

A sourdough version of the Korean street food filled with sweet ube and nuts

Fill each hotteok with a generous spoonful of ube.

Fry and serve immediately.

Ingredients

Dough

• 160g sourdough starter

• 220g bread flour

• 30g sugar

• 4g salt

• 80g soy milk

• 40g olive oil

Filling

• 1 ube or purple sweet potato, cooked and pureed

• 2 tbsp honey

• 1 tsp cinnamon

• 1/2 tsp salt

• 45g pecans, finely chopped optional

Instructions

1. Make the dough. Combine all of the dough ingredients in a large bowl or stand mixer. Knead until a smooth dough forms.

2. Let the dough rise in a greased, covered bowl until slightly puffy. Depending on your starter's activity, this can take anywhere from 4-12 hours.

3. Divide the dough into 8 equal parts. Shape them into balls and let them rest while you prepare the filling.

4. Make the filling. Combine the sweet potato, honey, cinnamon, and salt in a bowl. Add in the chopped pecans if using.

5. Flatten the balls of dough in ovals. Place a heaping spoonful of filling in the center of each one.

6. Carefully wrap the dough around the filling and pinch it closed. Roll the filled dough back into a ball. Cover the filled dough balls and let them rise for an hour.

7. Heat up a nonstick frying pan. Lightly grease it with oil. Place the dough in the frying pan and flatten it gently. Cover the pan with a lid.

8. After a few minutes, when the first side is golden brown, flip the hotteok and cook the other side until also golden brown. Serve immediately.