Hodugwaja
During my trip to South Korea, I had the chance to taste fresh and hot hodugwaja from the rest stop. These crispy, warm Korean walnut cakes filled with red bean paste and walnuts are often sold as street food. In the United States, hodugwaja can be found in Korean supermarkets. However, the supermarket kind lacks the warmth and freshness of the original. To make this hodugwaja recipe from home, you’ll need a hodugwaja pan (Walnut Shaped Waffle Maker) 
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Hodugwaja makes the perfect snack for long road trips and they’re also great to give as a gift.
This recipe makes about 27 pieces
Ingredients
- 150 grams all-purpose flour
- 120 ml milk
- 80 ml water
- 35 grams melted butter
- 40 grams sugar
- 1 beaten egg (large egg)
- 1/2 teaspoon baking powder
- 200 grams sweet red bean paste
- 35 grams chopped walnuts
Things You’ll Need
Cooking Instructions
- Mix the flour, baking powder, and sugar together. Beat an egg in a large mixing bowl. Add water and milk to the beaten egg. Then add the melted butter and flour mixture and mix well. Move batter to an easy pour container. Combine about 1/2 teaspoon red bean paste with some chopped walnuts and form a ball.
- Preheat hodugwaja pan (both sides). Keep heat at medium. Brush oil on the both sides of the pan (inside part of pan). When pan is hot, pour a small amount of batter to the preheated pan (about halfway in each mold). Quickly add the red bean paste balls. Then pour some more batter over the top. Close and quickly flip the pan.
- Cook for about 30 seconds and turn the pan over again. Repeat turning the pan and cooking. Cook until they’re golden brown on each side. It took a total of 3 to 4 minutes for me. Trim the edges off and cool on a cooling rack or serve them right away.
