As promised.
But the better 호떡, hodduk, makers were in Kangnam, who used some newfangled metal mold, so that the outside was perfectly crisp without being greasy, the inside chewy and sweet.
(For those of you who have never tried this, it’s a ball of dough filled with brown sugar and sometimes nuts. The sugar melts when the dough is flattened and fried and you end up with one of the best street food snacks in the world.)
3 comments:
thanks-that photo made my day! :)
I'm thinking this may be the Korean equivalent of a Nutella crepe at Les Halles...
I've never been to Les Halles, but the dough is chewier and not as delicate as your classic French crepe. I was going to eat another one yesterday but I couldn't find the stand!
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