Korean Red Bean Walnut Pastries

Step 1

If using whole red beans from a can, gently drain and rinse them under cool water. Pour the red bean paste (or mashed beans mixed with 2 tablespoons sugar for sweetness) into a small bowl and fold in 0.5 cup of chopped sweetened mochi cubes — the mochi will create chewy pockets throughout the filling. Set aside.

Step 2

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking powder, and 0.25 teaspoon salt. This combination creates a tender crumb while the baking powder ensures they puff slightly during frying.

Step 3

In a separate bowl, whisk together 1 large egg, 0.33 cup whole milk, 2 tablespoons melted unsalted butter, 3 tablespoons granulated sugar, and 0.5 teaspoon vanilla extract until well combined.

Step 4

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or spatula just until a soft, slightly sticky dough forms — do not overmix, as this will toughen the pastries. It should resemble thick cake batter.

Step 5

Let the dough rest at room temperature for 5 minutes to allow the flour to fully hydrate.

Step 6

Pour 2 cups of neutral oil into a medium heavy-bottomed pot and heat over medium-high heat to 350°F, measured with an instant-read or deep-fry thermometer. The oil should shimmer and feel hot when you carefully hold your hand 4 inches above the surface — you should feel steady warmth, not extreme heat.

Step 7

Working with a 2-tablespoon cookie scoop or two soup spoons, scoop out a heaping spoonful of dough (about 1.5 tablespoons). With damp fingers, press the dough flat into your palm, add about 1 teaspoon of the red bean-mochi filling in the center, then fold and pinch the edges to seal, forming a small ball roughly the size of a walnut. Repeat with remaining dough and filling to make 12 pastries total.

Step 8

Gently lower 3 to 4 dough balls into the hot oil using a slotted spoon — do not crowd the pot, as this will drop the oil temperature and cause them to become greasy instead of crispy. Fry for 2 to 3 minutes until the bottoms turn deep golden brown, then flip each pastry with the slotted spoon and fry another 2 to 3 minutes until the other side is equally golden and the pastries have puffed slightly. Listen for a gentle, steady sizzle; if the oil is crackling loudly, lower the heat to medium.

Step 9

Transfer the fried hodugwaja to a paper towel-lined plate using a slotted spoon, allowing excess oil to drain for about 30 seconds. While still warm, roll them in 2 tablespoons of granulated sugar until lightly coated — the residual heat will help the sugar adhere and create a light, crispy crust.

Step 10

Let cool for 5 minutes before serving. They are best enjoyed warm or at room temperature within a few hours, when the exterior is still crispy and the filling remains soft.