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Korean Hoddeok Recipe
Sweet pancake with brown sugar syrup, nuts, and cinnamon filling - a beloved Korean street food that's crispy outside and gooey inside.
Ingredients
For the Dough:
- 300g plain flour
- 1 tsp instant yeast
- 1 tbsp sugar
- 1/2 tsp salt
- 200ml warm milk
- 2 tbsp vegetable oil
For the Filling:
- 100g brown sugar
- 2 tbsp chopped walnuts
- 2 tbsp chopped peanuts
- 1 tsp ground cinnamon
- 1 tbsp sesame seeds
- 1 tbsp honey
For the Syrup:
- 100g brown sugar
- 60ml water
- 1 tbsp honey
- 1/2 tsp ground cinnamon
For Cooking:
- Vegetable oil for frying
Instructions
Make the Dough:
- Mix flour, yeast, sugar, and salt in a large bowl.
- Add warm milk and oil, mix until dough forms.
- Knead for 8-10 minutes until smooth and elastic.
- Place in oiled bowl, cover, and rise for 1.5 hours.
Prepare Filling and Syrup:
- Mix all filling ingredients in a bowl.
- For syrup, combine brown sugar, water, honey, and cinnamon.
- Simmer syrup until slightly thickened, about 5 minutes. Set aside.
Shape and Cook:
- Divide dough into 8 equal pieces.
- Roll each piece into a circle about 4 inches wide.
- Place 1 tablespoon filling in center of each circle.
- Gather edges and seal tightly into a ball.
- Let rest for 15 minutes.
- Heat oil in a pan over medium-low heat.
- Place hoddeok seam-side down in pan.
- Press down gently with spatula to flatten.
- Cook for 3-4 minutes until golden brown.
- Flip and cook another 2-3 minutes.
- Brush with warm syrup while hot.
- Serve immediately while filling is gooey.
Hoddeok Perfection
Sealing Technique
Seal the dough edges tightly to prevent the sweet filling from leaking out during cooking.
Heat Control
Cook on medium-low heat to ensure the dough cooks through without burning while the filling melts properly.
Syrup Application
Brush with syrup while hoddeok is still hot for best absorption and glossy finish.