Skip to main content

Hoetteok (Korean Sweet Pastry) #APlaceattheTable #Sponsored

This is a sponsored post written by me on behalf of The Vilcek Foundation and publisher Prestel.
I received a complimentary book for the purpose of review, but all opinions are honest and they are my own.
No additional compensation for this post was provided; this page may contain affiliate links.

I was instantly intrigued by the premise of this cookbook - A Place at the Table: New American Recipes from the Nation's Top Foreign-Born Chefs.* Editors Rick Kinsel and Gabrielle Langholtz share that this is "a celebration of forty of the leading foreign-born chefs in the United States...lauded leaders, and dozen of rising stars, who are changing American food - for the better."

Until the end of the year, several of my blogging friends will be sharing recipes and thoughts about this book as well. As the links go live, I'll add them here...

"Immigration is Delicious"
Chef José Andrés pens, in the foreword: "There are forces in our country that view immigrants as a danger and immigration as a problem - forces of exclusion hoping to drive the nation apart. To me, immigration is not a problem to solve but an opportunity to seize, and each and every one of us can benefit. ...I am proud to be an immigrant, and I am proud to be an American" (pg. 5).

And Padma Lakshmi's introduction is titled, aptly, 'Immigration is Delicious." She writes, "At its best, our country has been admired as a beacon of hope because of our tradition of welcoming people from all around the world and from all walks of life. ...I believe what truly makes America great is our culture of inclusion. We are a superpower not because of capitalism or our military. ...It's because we've managed to take the best of each immigrant culture over time and create our own uniquely American culture. ...That's what makes us a vibrant society" (pg. 7).

Both my paternal and maternal grandparents immigrated to the United States from the Philippines when my dad and mom were children. And, as a teenager, I was fortunate enough visit the areas from which they came. That was an eye-opening experience; I remember traveling home and thanking everyone for coming to America and giving our family that incredible opportunity. And now that both sets of my grandparents are no longer with us, I use my grandmothers' recipes to share stories and our culinary traditions with my own kids.

The forty chefs featured in this tome include Fariyal Abdullahi who grew up in Ethiopia and now lives in Dallas, Texas; Erik Bruner-Yang who was born in Taiwan, but now lives in Washington, D.C; Daniela Moreria is also in D.C., but spent her childhood in Argentina; and Miroslav Uskokovic who emigrated from Serbia and is regarded as one of the top pastry chefs in America.

Hoetteok
adapted from Korean Sweet Pastry by Peter Serpico

There were a plethora of recipes that appealed to me. But I decided to make a share a recipe that Peter Serpico shared. He was born in Seoul, South Korea and moved to Maryland when he was adopted by American parents. After graduating from the Baltimore International College Culinary School, Serpico worked with Chef David Chang in several Momofuku sites before opening his eponymous restaurant in Philadelphia. Serpico offers Steamed Egg Custard and Hoetteok, a Korean Sweet Pastry. It's the latter that I decided to make and share.

Serpico tells the reader that this is a popular street food during the winter and is often made with walnuts or almonds. He opts for coconut and I followed his lead for delicious results. I made this one morning when a few of the robotics kids were here for a meeting. "Do you have more of these?" they asked. Sorry. One each! I would have doubled or tripled the recipe had I know how well it would be received. Next time!

Ingredients serves 8

Dough

  • 2 t dry active yeast
  • 2 t organic granulated sugar
  • 1 C lukewarm milk
  • 2 C flour
  • 1 t salt

Filling

  • 2/3 C organic dark brown sugar
  • 1/2 C shredded unsweetened coconut
  • 2 T maple syrup
  • 1 t ground cinnamon

Assembly

  • canola oil

Procedure

Dough
Pour the milk into a medium-sized mixing bowl, then sprinkle the sugar and yeast over the milk. Let bloom for 5 minutes. Add in the flour and salt. Mix till a craggy dough forms, then knead until smooth. Cover with a dish towel and place in a warm spot for 1 to 2 hours - or until doubled in size.

Filling
In a small bowl mix together all of the ingredients. Set aside.

Assembly
Pull the dough apart into eight pieces. Roll the dough into small balls, then flatten the dough into a pancake that fits into the palm of your hand.

Place 1 T of filling in the middle and enclose the filling inside the ball. Gently flatten the balls into a small disc. Set aside. Repeat until all eight are completed.

Once you're ready to cook, heat the oil on a skillet. Cook each pastry for 3 minutes on each side - or until nicely brown.


Serve immediately while still hot.

I have already tried several different recipes and you'll be seeing them in the upcoming weeks. But Shuai Wang's Coconut Beef Curry was a surprising match with a sparkling wine. And, as soon as I can get my hands on some fresh sea urchin, you can bet I'll be trying Charles Olalia's Sea Urchin Lumpia!

You may find The Vilcek Foundation on the webon Facebook, and on Twitter.
You may find the publisher, Prestel, on Instagram.

*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.



I have also added this to #FoodieReads.
Click to see what everyone else read in December 2019: here.

Comments

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa