Korean Hotteok
A yeasted dough stuffed with brown sugar, cinnamon, and crushed peanuts, then fried flat until the outside is crispy and the inside is molten. Street food in Seoul. You need to let the dough rise, so plan ahead. The filling turns into hot syrup inside the pancake. Careful biting into these.
From Traditional Korean recipe (Maangchi, adapted) · Recipe facts not copyrightable (US law)
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Prep
90 min
Cook
20 min
Makes
8 hotteok
Difficulty
medium
Nutrition
Per serving (2 hotteok) · USDA FoodData Central: estimated from fried dough + brown sugar filling
310kcal
Calories
5.8g
Protein
11.2g
Fat
46.5g
Carbs
1.4g
Fiber
Ingredients
Servings
1x- 2 cups all-purpose flour
- 1/2 cup sweet rice flour (glutinous rice flour)
- 1 tbsp sugar
- 1/2 tsp salt
- 1 tsp instant dry yeast
- 2/3 cup warm water (about 110F)
- 1 tbsp vegetable oil, plus more for frying
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 cup crushed peanuts or walnuts
Instructions
- 1
Mix 2 cups all-purpose flour, 1/2 cup sweet rice flour, 1 tbsp sugar, 1/2 tsp salt, and 1 tsp instant dry yeast in a large bowl.
- 2
Add 3/4 cup warm water and 1 tbsp vegetable oil. Mix until a shaggy dough forms, then knead for 5 minutes until smooth and slightly sticky.
- 3
Cover with a damp towel and let rise in a warm spot for 1 hour until doubled.
- 4
While the dough rises, make the filling. Mix 1/2 cup brown sugar, 1 tsp cinnamon, and 1/4 cup crushed nuts in a small bowl.
- 5
Divide the dough into 8 equal pieces. Flatten each piece in your palm, place a heaping tablespoon of filling in the center.
- 6
Pinch the edges closed, sealing the filling inside. Roll gently into a ball, seam side down.
- 7
Heat 2 tbsp oil in a skillet over medium heat. Place 2-3 hotteok seam-side down in the pan.
- 8
Cook 2 minutes until the bottom is golden, then flip. Press down firmly with a spatula to flatten into a disc about 1/2 inch thick.
- 9
Cook another 2-3 minutes until both sides are deep golden and crispy. The filling should be melted.
- 10
Let cool 2 minutes before eating. The filling is dangerously hot right off the pan.
Notes
things we learned along the way
- Sweet rice flour makes the dough chewy. You can skip it and use all AP flour, but the texture won't be the same.
- Oil your hands before handling the dough. It's sticky.
- Press them flat after flipping, not before. Pressing too early pushes the filling out.
- The filling has to be brown sugar, not white. It melts into the right kind of syrup consistency.
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Source and credits
Recipe adapted from Traditional Korean recipe (Maangchi, adapted). License: Recipe facts not copyrightable (US law).
Photos from Unsplash (free license). Nutrition data from USDA FoodData Central.