hotteok

Hotteok is a popular Korean street snack! You can make hotteok at home with a few basic ingredients! It’s delicious with lots of healthy seeds and nuts!

Hotteok (Sweet Korean Pancakes)

active dry yeast (2-1/4 teaspoons) or instant yeast

water ((no need

sugar ((no need for sugar

all-purpose flour

sweet rice flour rice

salt

sugar

cooking oil

milk (or almond milk)

dark brown sugar

cinnamon powder

roasted seeds and nuts

Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100 to 110°F ).  Stir in the sugar and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown.

Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or instant yeast), oil, and warm milk (or water) to the flour mix.

Knead until everything is well incorporated and a dough is formed. The dough should be a bit sticky, but still comes off the hand.&nbsp;

Cover the dough with plastic wrap. Place it in a warm place and let it rise until it doubles in size, about an hour.&nbsp;

Prepare the filling by chopping the nuts and mixing all the filling ingredients well.

Bring the dough down by reshaping it into a round. Let it sit for another 20 to 30 minutes until it doubles in size again.

Heat a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece of the dough to make an about 2-1/2-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add one and a half tablespoons of the filling and lightly press it down with the spoon.

Carefully gather the edges together, pinching to seal. (This might take some practice.)

Put the sealed side down on the pan, flattening a little by pressing it down with your oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.

Hotteok (Korean Sweet Pancakes)

130 g plain all-purpose flour ((1 cup + 1 tbsp))

tbsp sugar

instant yeast

water

tbsp oil

brown sugar

tbsp crushed nuts/seeds

banana pieces (optional)

In a large mixing bowl, sift flour in then whisk together all of the other dough&#39;s dry ingredients - sugar, salt, and yeast. Add in lukewarm water and knead together.(For Thermomix method refer to notes below)

Add oil, then knead until well combined. This can be done via hand (as shown in video post) or using the dough hook attachment on your stand mixer.

Shape dough into a round, smooth ball then cover and allow to rise for 1 hour at room temperature until the dough has doubled in size.

Grease your hand lightly with oil (to prevent dough from sticking to your hand) and punch down the dough to remove gas bubbles. Cover again and let dough rise for another 20 minutes.

During the last 10 minutes, prepare filling by mixing brown sugar and cinnamon powder in another bowl. You can separate the nuts/seeds as well as banana slices.

When the dough is ready, turn out onto a floured surface. The dough will be sticky, but coating your hands with flour will help you manage dough better. Divide into 6 equal-sized pieces and shape into balls.

For each dough ball, flatten it out and create a crevice in the center. Top with a tablespoon of filling in the center, top with nuts/seeds and banana if using, then pinch edges together enclosing the dough ball together. Repeat for the rest of the dough balls.

Heat a medium-large pan over medium heat. When pan has heated up, add some oil (about 3-4 tablespoons) to the pan. Depending on the size of your pan, work in a few batches of 2-3 dough at a time, ensuring you have space in between each dough.

When the oil is hot, place a dough ball in it, with the sealed seam facing down and cook on medium-high heat until golden brown on the bottom (about 60-90 seconds) then flip. Using a flat presser or my improvised tool idea using a stainless steel cup, press down on the hotteok to flatten it into a wide round disc and cook until the bottom is golden brown (another 60-90 seconds). Serve hot whilst filling is melty/gooey!

Hotteok (Korean sweet pancake) is light and chewy fried yeast dough filled with cinnamon brown sugar syrup. With this recipe, you can easily make a must-try Korean sweet snack at home.

Hotteok Recipe (Korean Sweet Pancake)

all purpose flour

sweet rice flour (chapssal-garu)

tsp baking powder

milk (more if needed)

cinnamon

peanuts

Mix flours, yeast, baking powder, sugar, and salt with a whisk in a large mixing bowl. Heat milk to lukewarm and add oil. Pour the milk/oil mixture into the flour mixture and mix to combine with a spoon for 1-2 minutes. The dough should be on sticky.

Cover the dough mixture with plastic wrap and let it rise until doubled in volume, about 1-2 hours. You should see the spider web-like gluten development when the dough is pulled.

Meanwhile, make the hotteok filling by mixing brown sugar, cinnamon, and peanuts in small bowl.

Divide the dough into 8 equal portions. Grease your hands with a little bit of oil. Take one portion of dough and flatten it in your hand in a cupping shape. Put 1 1/2 tablespoonful of brown sugar filling on the center of the dough.

Pull the edges of the dough together, pulling toward the center, and pinch together to seal. Make sure you seal it completely by pinching well. Repeat the other dough portions in the same manner and place them on a greased platter.

Heat a generous amount of oil in a large griddle or skillet over med-low heat. Place the filled hotteok doughs, seam side down and maintaining space from each other, in the griddle and let it cook for 30 seconds. Flip to the other side and press down on the dough with a hotteok press until it becomes about 1/2-inch thick. Do not press it too thin; you don&#39;t want to tear the dough and explode the filling inside.

Cook hottoek until golden brown on both sides, about 1-2 minutes per side. Lower the heat if it browns too quickly. Use thick cardboard or layers of napkins to hold a piece of hot hotteok when serving.

https://content.jwplatform.com/videos/yc1rL5xz.mp4

Hotteok is well known Korean sweet pancakes with the oozing cinnamon brown sugar filling. They are easily found in many Korean streets.

Hotteok, Korean Sweet Pancakes

These Korean Potato Cheese Pancakes are crispy on the outside, fluffy and chewy on the inside, with a mozzarella cheese filling.

Korean Potato Cheese Pancake

russet potatoes (mashed)

salt (for boiling water)

cornstarch (45 grams)

tbsp white granulated sugar

mozzarella cheese

parsley (garnish)

Wash, peel, and chop potatoes into chunks. Transfer potatoes to boiling water with 1 tsp of salt and cook for 15-18 mins, or until tender.

Drain and mash potatoes until smooth. Add cornstarch and mix until a solid dough is formed (Note 1).

Make potato dough

Roll 1/4 cup of dough into a ball, flatten it with your palms, and place 1 tbsp of cheese in the centre (Note 2).

Gradually squeeze the perimeter of the dough into the middle, moulding and compacting it into a sphere. 

Flatten the cheese-filled ball with your palms, and round the edges to make it a perfectly circular shape (Note 3).

Form into potato cheese pancakes

Fill a non-stick pan with vegetable oil until the entire pan gets coated, turn the heat to low, and shallow fry the pancakes for 4-5 minutes on each side (Note 4). 

Once golden and crispy on both sides, transfer to wire rack to cool.

Garnish with dried parsley on each pancakes, and enjoy!

Shallow-fry the pancakes

Crispy and sweet Hotteok filled with a nutty brown sugar syrup. This Korean sweet pancake recipe is authentic, made just like street food vendors in South Korea.

Hotteok: Korean Sweet Pancake Recipe (호떡)

water, lukewarm ((200 grams))

milk, lukewarm * ((50 grams))

yeast ((7 grams))

sugar ((25 grams))

vegetable oil * ((30 grams))

all-purpose flour ((240 grams))

glutinous rice flour ((60 grams))

dark brown sugar * ((50 grams))

brown sugar ((50 grams))

walnuts ((30 grams))

sesame seeds, optional ((30 grams))

vegetable oil, for frying *

In a large mixing bowl add lukewarm water, sugar and yeast. Mix well to dissolve, then set aside for 5 minutes.

Pour in the vegetable oil, then sift in the all purpose flour, sweet rice flour and salt. Combine everything loosely with a spatula or wooden spoon. Only mix until the dough is combined, do not knead. Cover with plastic wrap, then let sit in a warm place for 30-45 minutes.

Fold over the dough with a spatula for a few minutes to deflate the air. The dough will be fairly sticky, but do not add extra flour. Cover once again and let proof for another 30-45 minutes.

Prepare the filling by combining dark brown sugar, light brown sugar, cinnamon and chopped walnuts. Mix well and set aside.

Add a little vegetable oil on your hands to prevent the dough from sticking. Divide the dough into 12 equal pieces.

Take one dough piece and flatten it into a disc. Add a heaping teaspoon of the sugar filling mixture in the middle.

Wrap all sides of the dough around the filling, enclosing it inside. The dough should easily stick to itself, but pinch it if necessary to enclose the filling. Repeat the process for the remaining dough pieces.

Heat up a large pan with vegetable oil over medium heat. Once the oil is sizzling, add two hotteok at a time onto the pan. Cook for 1-2 minutes without pressing.

Flip the pancakes over and press down with a spatula or hotteok press to flatten into a disc.

Cook for 1-2 minutes or until the the hotteok is golden-brown in colour. Flip the pancake once more, pressing it down again to flatten and cook until golden-brown. This should take another 1-2 minutes.

Let cool down for a few minutes before enjoying whilst still hot.

Preparing the pancake dough

Top 5 hotteok recipes from across the web

The most viewed hotteok recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Hotteok (Sweet Korean Pancakes)

Hotteok (Korean Sweet Pancakes)

Hotteok Recipe (Korean Sweet Pancak...

Korean Potato Cheese Pancake

Hotteok: Korean Sweet Pancake Recip...

Top 5 hotteok recipes from across the web

The most viewed hotteok recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hotteok (Sweet Korean Pancakes)

Hotteok (Korean Sweet Pancakes)

Hotteok Recipe (Korean Sweet Pancak...

Korean Potato Cheese Pancake

Hotteok: Korean Sweet Pancake Recip...

The most viewed hotteok recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine