Korean Wheat Hoddeoks Recipe –Original Recipe by Maangchi (It’s 2 o’clock in the morning. Does that count as the weekend? Probably not.)

Korean Wheat Hoddeok (Original Recipe by Maangchi)


Maangchi’s Hoddeoks

This is the first Korean food recipe I ever tried. And also the best idea I’ve ever had. Now, I am not going to take all of the credit, my sister was the first to introduce me to Maangchi’s recipes. She did so because I was obsessed K-dramas and K-pop. It was around the time I started my first drama, Boys Over (before) Flowers. What she showed me was different than what I ended up trying (these Hoddeoks) but I was so happy that she suggested it. When I first watched the video (here) I was so excited to make them but my mom was not. I was running around saying, “Can we go to the store so that I can make sweet pancakes for you guys?! I really want to make them!” And my mom was saying “Sure, baby.” But then we never did it. I guess I shouldn’t have called them “sweet pancakes” (I wasn’t the best at pronouncing the literal name for them at the time), because we have “sweet pancakes” all of the time, and my mom wasn’t really interested in trying something new that she’d already eaten before. But when I finally got the ingredients necessary, I woke up extra early (noon :)) so that I could make them for my mom for breakfast. I was so excited when my first time making them wasn’t a disaster that as soon as they woke I was stuffing their faces with them. Little did I know that I was never going to get to stop. These things are so good that I have had to double, triple, and even quadruple the recipe all in one night. They joke that it is like a sweat shop in the kitchen, but I actually believe it.  So I warn you, when you first make these you will never again get to just make eight. We now eat these in replace of actual donuts, and we can have them any time we want which is great for them but unfortunate for me. Now, the ingredients to these wonderful gifts from the kitchen:



Keep in mind that all of the ingredients are healthy, and/ or 100% natural. The flour is wheat, the sugar is raw, and the salt is from the sea. :p




Okay, I want to make one thing clear before we move on, I didn’t change the recipe (much). I switched out a few of the ingredients to make me feel less guilty when eating them and that’s all, the process is still the same unlike the goguma bap that I made earlier. So still follow the steps on Maangchi’s blog just switch out the white flour for whole wheat, the white sugar for raw sugar, and the iodized salt for sea salt. It’s called eating clean, and it is much better for you in the long run. Literally, you should eat this way if you plan to run for a long period of time. Wait, no, you should eat this way all of the time not just when you plan to run but you should still eat this way when you are running… never mind. Moving on, this is what the dough looked like after I mixed together all of the ingredients:


When mixing them, because I didn’t have a rice spoon like Maangchi did in the video, I used a broken mixing spoon that we had in our utensil drawer.ricespoon_sagedandconfused

I had photos of the rising process, but they turned out blurry and the lighting wasn’t the best so I tossed them. But, one thing I suggest when waiting for your wheat hoddeoks to rise for both the hour and the 10-15 minutes is to store the container or bowl they are in, in a cool dark place. It will double the rising size, and they will be a lot more fluffy and light when it finally comes time to cook and eat them. When the hoddeoks are rising for that ten minutes after you’ve mixed them to release air pockets from when they raised for an hour, you want to make the fillings and prep your station for preparing the little sweet cakes. One last thing I want to mention, I didn’t have walnuts when preparing these (one: because my little sister is allergic, and two: I don’t really like them all that much). Usually I use almonds, but we didn’t have those either. So, because I didn’t have any nut-type substance in my house I used another sugar along with cinnamon and brown sugar. I used maple sugar, which is absolutely delicious—but also a little strong in taste, so if you decide to use it, you only need about a half of teaspoon to a teaspoon for a little over 1/4 cup of brown sugar.sugarfillingingrediets_sagedandconfused


Writing this post, I realize that I was very much so unprepared when I made these. Along with everything else I forgot or didn’t have, there was no shredded mozzarella cheese in the fridge. But that just proves to you that if there’s a will there’s a way. I cubed a huge block of mozzarella that we had in the fridge and it worked just as well if I would’ve had a shredded cheese. So if you are like me and still want to make these pockets of sunshine, even though you are not all the way prepared try this:


The numbers are backwards, but you get the gest. And any left overs can be used for snacks. Now because I like a lot of room when making these, I sprinkled flour on the table before putting the Hoddeok dough down.

It’s a mess but it’s also fun. Making the sweet pockets is quite easy and the way I make them, they have a little star shape on the bottom half. I’ll explain to you how, it’s very simple:


Take the hoddeok in your hand and after you’ve put your filling inside fold in each corner, one by one into the center and then press down so that they look similar to this:


And when you fry them they will have a little star or flower shape on the bottom. It’s not only delicious but pleasant to look at.  For the cheese, if you had to cube them stack a few of them in the middle and when they are cooked there will be pockets of cheese all throughout the hoddeok:


Wow, I can’t believe we’re nearly done. After you’ve fried them you can finally delve your face into healthy deliciousness! These are the finish products:



cookedhoddeoks_sagedandconfusedI swear looking at these pictures just makes me want to go stuff my face with some more. Like Johnny Bravo would say, “Man , they’re pretty! Huh!” You can basically stuff these pretty young things with anything… wow that sounded wrong. Clear your mind of all filthy thoughts! Haha. But, anyways, I’ve also had them with chocolate, cream cheese (not the healthiest, but still delicious), and jelly. Flipping delicious.

I made this recipe to show that eating healthy is just as easy as not eating healthy and you can still eat what you want… healthily. So if you have a recipe that you would like me to try and make healthy email me or leave a comment below. My email: sagedandconfused@gmail.com

This way you can enjoy your nonhealthy snacks healthily and they will still taste delicious. Tell me what you think, I really want to know!


New Post This Weekend

안녕하세요 여러분! Hello everybody! I know I said that I would be doing a post on sweet potato fries (After my update on learning Korean and my special post on Coachella–not necessarily in that order), but I did not take enough pictures to make a post on them (the fries). So, instead of posting that recipe, this weekend I will post on wheat Hoddeoks (which I have taken enough photos for.). These are probably the best alternative to a donut ever and they are healthy (at least the way I make them)! I hope you guys enjoy them and see you this weekend! — Sage 🙂

Courtesy of Tumblr

Courtesy of Tumblr

“Gogumabap”: Sweet Potato Rice — A Recipe by Maangchi


This is Maangchi’s picture of Gogumabap from off of her blog.

Recently I had a taste for sweet potatoes but, then again, I always have a taste for sweet potatoes. My lovely, lovely sweet potatoes. I have been following Maangchi on Youtube for a few months now. I’ve watched her videos on Yangnyeom Tongdak or Korean fried chicken (here), Jjajangmyeon or Black Bean Noodles (here), Hoddeoks or sweet pancakes (here— this is the first recipe i tried of hers I will do a review on these ones as well), Korean Kimchi (here) and many more. She probably is the only person on Youtube I will watch for Korean recipes. Her more recent videos have really great quality and she is really good at interacting with her watchers and followers on her Youtube channel and on her blog (Maangchi’s blog). The only problem I have with her videos and/or recipes is that the ingredients needed for them are virtually impossible to find in any Asian food market near where I live and just about everything she cooks requires something in a brand that can only be shipped from Korea! But if you live near a nice Asian Market, I envy you and making these recipes should be easy. The recipes that I have tried are very good, though some of them are very extensive and require a lot of preparation but the ones that I am reviewing do not.

Maangchi’s reason for making the gogumabap was, in my opinion, honorable. In the beginning of her video she mentioned wanting to make food that was healthy and easily prepared to help an organization that deals with malnutrition kids with a Vitamin A deficiency, which is something that sweet potatoes are very rich in. I would totally do this so to Maangchi I say, you go Glenn Coco!

Moving on, Sweet Potato Rice! Nom Nom Nom! I never would’ve thought of mixing sweet potatoes and rice to make a dish. So props to you, Maangchi! Making this recipe was very easy for me and the ingredients needed for them were easily found at my local grocery store. If I were to grade this recipe, ‘A’ being the best and ‘F’ being the worst, I would most definitely give this an A. It’s vegetarian, it’s delicious and it’s easy to make. My mom just asked me to make more (this will be my fourth or fifth time in the last couple of months) so I would say that we really like it.

I did not follow this recipe to the T. I did what I call health-itizing the recipe which calls for me using only low sodium and all natural ingredients and it will taste just as good as I’d imagine the original recipe tastes. I would like to point out that I am in no way going over the directions for cooking gogumabap. I am simply showing what I did when trying the recipe and showing the healthy/natural alternative for some of the ingredients. But if you want cooking and time measurements go here for the recipe on her blog. Here we go:

Ingredients for the base: Sweet potatoes and brown rice. Ingredients for the sauce: honey, green onions or Asian chives, soy sauce, vinegar, garlic and toasted sesame seeds.



I doubled the recipe so I used twice as much as she did in her video. (But for the sauce I sort of went with my gut, because using 4 tablespoons of vinegar just seemed like to much—So, I used three). For the base there are almost four sweet potatoes (3 ½, depending on size. Mine were large.) and a doubled amount of rice:100_2645

The steps that go into making the recipe are very simple—it all boils down to chopping and mixing. First, cube the sweet potatoes:


Then, cook the rice. When making the rice portion of gogumabap it’s a little different because I use brown rice instead of white rice and it takes longer to cook brown rice than it does white. So after rinsing it multiple times like Maangchi suggests, I have to half-cook the brown rice (and I do this instead of letting them soak for a half an hour like she does in the video). You cook them until the grains are soft on the outside but still hard toward the center. This way they can finish cooking with the sweet potatoes.

There are two ways that I know of for cooking brown rice and I will let it be known that in no way am I an expert at this.


These are my ways of cooking brown rice, and so far nobody’s teeth have fallen out due to undercooked rice. So, yay me! Alas, I can’t take all of the credit because the first way I got from my mom. But, if you are going to boil the water first I suggest you start the boiling before you shave and chop the sweet potatoes this way you can add the rice and start the cooking process after the sweet potatoes are cut. Now, onto the soy sauce mixture.

Combine the ingredients that I mentioned earlier:

–    Honey, Asian Chives, Garlic, Soy Sauce, Vinegar, Hot Pepper Flakes and Toasted Sesame Seeds

I didn’t use hot pepper flakes because I have a three-year-old sister and was afraid it might be to spicy for her little underdeveloped taste buds :). On Maangchi’s blog she mentions you being able to use either green onions or regular chives if you don’t have Asian chives, which I didn’t so I tried making the sauce two different ways: with chives and freshly minced garlic and with green onions and jarred minced garlic which you can see the picture of in the ingredient in the beginning of this post.



And this is the sauce with green onions and jarred minced garlic:


And it turned out like this:


Both versions were good so you can try either one. Also you can interchange these two to make fresh garlic and green onions and/or jarred minced garlic and chives. After you’re finished, transfer to serving bowl or plate and eat up!


There are multiple ways that you can eat Gogumabap. Here’s one:


With a boiled egg, cherry tomatoes, cucumbers and an avocado.

Or you can eat it with out soy sauce and with goat cheese instead which is my personal favorite. I get my goat cheese from my local Trader Joes and it comes in the shape of a cylinder.

 Overall: charliesangelsyummy_sagedandconfused

If there are any other recipes that you would like me to try or make healthy comment! Also, if you decide to try this recipe, please tell me how it went.

Questions? Comment! And if you breathe, comment! I say it’s just a good idea to comment! *:o)

— sagedandconfused