Hotteok (Korean sweet pancakes)
Chewy yeasted pancakes stuffed with brown sugar, cinnamon and nuts that melt into a molten syrup. Seoul’s favourite winter street food.
- 95 min80 prep · 15 cook
- MediumDifficulty
- 280 kcalper serving
Ingredients
- Plain flour250 g
- Glutinous rice flour50 g
- Dried yeast5 g
- Sugar1 tbsp
- Lukewarm water200 ml
- Salt½ tsp
- Brown sugar80 g
- Ground cinnamon1 tsp
- Chopped walnuts or peanuts40 g
- Vegetable oil4 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Mix the water, sugar and yeast, then add both flours and the salt and stir into a soft, sticky dough.
- 2
Cover and leave to rise until doubled.
- 3
Mix the brown sugar, cinnamon and nuts for the filling.
- 4
With oiled hands, take a piece of dough the size of an egg, flatten it, add a spoonful of filling and pinch it closed. Repeat to make 8.
- 5
Fry seam-side down in oil over medium heat for a minute, flip, press flat with a spatula and cook until golden on both sides.
- 6
Let them rest a minute before eating: the filling is very hot.
Tips and questions
- Can I skip the glutinous rice flour?
- Yes, use all wheat flour. The pancakes will be softer and less chewy, but still very good.
- Why does the filling leak out?
- The dough wasn’t sealed well. Pinch it tightly closed and fry seam-side down first so it seals in the heat.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
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