Hodugwaja are a popular winter street snack for many Koreans. It has many different variations but Hodugwaja from Cheonan is especially famous for it’s taste and texture; this is the variant that we’ll be teaching today!
Servings: 30 pieces
Cook time: 15-20mins
35g melted butter
1 large egg
1⁄2 teaspoon baking powder
200g sweet red bean paste
35g chopped walnuts
Things you’ll need:
Egg waffle pan
- Beat an egg in a large bowl
In a separate bowl, mix the flour, baking powder and sugar together.
- Then, in this order, add the water, milk, melted butter and flour mixture to the beaten egg in the large bowl.
- Mix the ingredients together to form a batter.
- On a separate sheet, combine half a teaspoon of red bean paste with some chopped walnuts to form a ball.
- Preheat the hodugwaja pan on both sides at a medium heat, gently oiling the inside of the pan.
- When the pan is hot, pour a small amount of the batter in each mould, then quickly add the red bean walnut balls in, and pour more batter on top. Then close and flip the pan
- Turn the pan every 30 seconds for approx. 4 minutes or until golden brown on each side.