- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 153.6
- Total Fat: 5.9 g
- Cholesterol: 0.8 mg
- Sodium: 56.7 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 3.6 g
- Protein: 5.0 g
Chocolate Peanut Butter HoddeokSubmitted by: SBOUDREAU25
IntroductionMy version of my favorite Korean street food. My version of my favorite Korean street food.
1/2 tsp Instant Dry Yeast
1 1/2 C Whole Wheat Flour
dash of salt
1/2 C 1% milk
3 1/2 tbsp water
3 tbsp smooth peanut butter
6 tbsp Hershey's Special Dark Chocolate Chips
scrape the seeds out of 1 vanilla bean pod (optional)
This dough is very sticky. Dip your hands in water before touching the dough.
Be careful not to press too thinly - you don't want your filling to leak out. I use the tips of my fingers to spread it out in the pan.
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Mix the ingredients for bowl 2 together. This is your filling.
Completely wet your hands before trying to work with the dough - very sticky.
Make 8 balls from your bowl 1 dough. Slightly flatten each ball and put a rounded teaspoon from bowl 2 into the middle. Pinch your sides together to form a ball around your filling.
Heat a cast iron frying pan or non stick pan. Place one ball at a time (pinched side down). After 30 ~ 40 seconds press down with a wet spatula or wet fingers to form a circle (approximately 1/4 inch thick). When it has browned, flip over and brown the other side.