Japchae hotteok with sesame soy dipping sauce

Ingredients

• 2 large eggs, separated
• 100g Obap Sweet Potato Noodles
• 1 medium carrot, julienned
• 5-6 button mushrooms, sliced
• ½ green capsicum, sliced
• 1 large red chilli, finely sliced
• 2 garlic cloves, minced
• 2 spring onions, finely sliced
• 1 handful baby spinach, chopped
• 3 teaspoons Lee Kum Kee sesame oil
• 2 tablespoons Lee Kum Kee premium soy sauce
• 1 teaspoon caster sugar
• 1-2 tablespoons toasted sesame seeds
• Salt and pepper
• 300g plain flour
• 100g glutenous rice flour
• 12g instant yeast
• 40g caster sugar
• 2 tbsp canola oil
• 320ml full-fat milk, skin temperature
• Canola oil (enough for shallow frying)
• 2 tablespoons Lee Kum Kee Premium soy sauce
• 1 tablespoon Obento rice wine vinegar
• 1 teaspoon caster sugar
• 1 large red chilli, finely sliced
• 1 spring onion, finely sliced
• 1 teaspoon toasted sesame seeds
• Obap kimchi

Method

1. Make the japchae: Separate the eggs. Beat whites and yolks separately. Heat a non stick pan and lightly grease. Pour a thin layer of whites to cover the pan, gently cook until set. Remove and slice thinly. Repeat with yolks.
2. Prepare noodles according to packet instructions. Drain and rinse. Snip with scissors 5-6 times. Add 1 teaspoon sesame oil and stir through to prevent sticking.
3. Add a small amount of oil to the pan. Lightly fry each vegetable separately seasoning with salt and pepper. Once cooked, remove and add to noodles.
4. Add garlic and spring onions and thoroughly mix. Add in egg and mix again. Season with remaining sesame oil, soy sauce, sugar, sesame seeds, salt and pepper. Stir to thoroughly combine. Set aside.
5. Next, make the hotteok dough. In a large bowl, add the plain flour, glutenous rice flour, yeast, sugar and a pinch of salt. Whisk to combine.
6. Add the oil and milk and mix to form a sticky dough. Cover and leave to rise until doubled in size.
7. Once the dough has doubled, give it another mix, then cover and leave to rise again for 30 minutes.
8. Once rested, measure out 100g of dough. On a lightly oiled bench, form the rough into a ball and then flatten into a circle.
9. Add 3-4 tablespoons of japchae into the centre. With slightly oiled hands, bring the edges of the dough around the filling to fully enclose. Flip the package so it is seam side down and slightly press down, shaping sides into a round.
10. Repeat until all the dough has been used.
11. Preheat an oven to 160C. Add canola oil to a non-stick frypan, enough to shallow fry. Allow oil to heat. Fry hotteok in batches (2-3 max at a time), be sure not to over crowd the pan. Fry the first side until golden, then flip and gently press to flatten.
12. Once golden on both sides, transfer to paper towel to drain. Then transfer to the oven to warm while cooking the remaining hotteok.
13. Stir together remaining ingredients to make the dipping sauce.Serve japchae hotteok with dipping sauce and Obap kimchi

Product used in recipe

• Lee Kum Kee - Premium Soy Sauce
• Lee Kum Kee - Sesame Oil
• Obap - Kimchi
• Obap - Sweet Potato Noodles
• Obento - Rice Wine Vinegar