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Korean Hotteok Recipe

Sweet pancake filled with brown sugar, cinnamon, and nuts - a beloved Korean street food that's crispy outside and gooey inside.

Prep: 2 hours Cook: 15 min Difficulty: Medium Makes: 8 hotteok

Ingredients

For the Dough:

300g plain flour
1 tsp instant yeast
1 tsp 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

For Cooking:

Vegetable oil for frying
Butter (optional)

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:

Mix brown sugar, nuts, cinnamon, and sesame seeds.
Set aside in a bowl.

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 hotteok 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.
Serve hot while filling is still gooey.

Hotteok Mastery

Sealing Technique

Seal the dough tightly to prevent filling from leaking out during cooking. Pinch and twist the seam well.

Heat Control

Cook on medium-low heat to ensure the dough cooks through without burning while the filling melts properly.

Serving Tip

Serve immediately while hot - the contrast between crispy exterior and molten filling is what makes hotteok special.