Korean Red Bean Sweet Pastry
Crispy-outside, chewy-inside Korean street pastry filled with sweet red beans, brown sugar, and cinnamon. A nostalgic comfort snack that comes together quickly and tastes like a warm hug.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon kosher salt
- ½ teaspoon instant yeast
- ¾ cup warm water
- 1 tablespoon neutral oil
- 1 can (15 oz) canned red beans, drained and rinsed
- ¼ cup light brown sugar, packed
- ½ teaspoon ground cinnamon
- 1 tablespoon unsalted butter
- 3 tablespoons neutral oil for frying
Instructions
- 1
In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 tablespoons sugar, and 0.5 teaspoon kosher salt. In a small bowl, dissolve 0.5 teaspoon instant yeast in 0.75 cup warm water (around 110°F — warm to the touch, not hot). Let it sit for 1 minute until slightly foamy.
- 2
Pour the yeast mixture and 1 tablespoon neutral oil into the dry ingredients. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 5-7 minutes until the dough becomes smooth and elastic. It should be slightly sticky but hold together — add a pinch more flour if it's too wet.
- 3
Form the dough into a ball, cover the bowl loosely with a damp kitchen towel, and let it rest at room temperature for 20 minutes. The dough doesn't need to double in size — just become slightly puffy and easier to work with.
- 4
While the dough rests, prepare the filling. Drain and rinse 1 can (15 oz) of red beans in a fine-mesh strainer, then transfer to a small bowl. Fold in 0.25 cup packed light brown sugar, 0.5 teaspoon ground cinnamon, and 1 tablespoon melted unsalted butter. Mix gently until the beans are coated and the sugar begins to dissolve. The filling should be chunky, not mushy.
- 5
Divide the dough into 4 equal pieces. Working with one piece at a time, gently flatten it into a 3-inch disc on an unfloured work surface. Place about 2 tablespoons of the red bean filling in the center, then fold the edges up and pinch to seal — you're creating a small pouch. Gently press it down to a 2-inch-thick patty, being careful not to burst the seal. Repeat with the remaining dough and filling.
- 6
Set a 12-inch nonstick skillet or cast iron skillet over medium heat. Add 3 tablespoons neutral oil and let it heat for 1 minute — the oil should shimmer and move easily when you tilt the pan, but not smoke.
- 7
Carefully place the hodugwaja seam-side down in the hot oil — you should hear an immediate, steady sizzle. Cook without moving for 3-4 minutes until the bottom is deep golden brown and crispy. You can gently peek under one to check the color, but don't flip too early.
- 8
Flip each hodugwaja and cook the second side for another 2-3 minutes until it's also golden brown and crispy. The filling should feel warm and soft when you press gently with a fork.
- 9
Transfer the hodugwaja to a paper towel-lined plate to drain. Let cool for 2-3 minutes — the outside will firm up slightly as it cools, making it easier to eat without burning your mouth. Serve warm while the filling is still gooey and the exterior is crispy.
Tools you’ll need
- large mixing bowl
- small bowl
- wooden spoon
- kitchen towel
- fine-mesh strainer
- work surface
- 12-inch nonstick skillet or cast iron skillet
- fork
- paper towels
- instant-read thermometer (optional, for water temperature)
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