Easy Hotteok (Korean Sweet Pancake)
User Reviews
5
Easy Hotteok (Korean Sweet Pancake)
Description
This Korean sweet pancake recipe uses a combination of all-purpose flour, sweet rice flour, yeast, baking powder, and milk to create a slightly sticky dough that rises until doubled, producing a tender texture. The filling combines light brown sugar, granulated sugar, cinnamon, breadcrumbs, and chopped nuts to form a mixture that melts into a syrupy, crunchy center during cooking.
Portioning the dough into equal pieces, filling them generously with the sugar-nut mixture, then pinching the dough closed prevents leakage during pan-frying. The pancakes are fried with oil until the outer surface crisps to a deep golden brown, while inside the sugar melts and mixes with nuts and cinnamon for a warm, sweet bite.
These pancakes can be served hot, allowing the filling to be molten and syrupy. However, care should be taken as the internal syrup can be very hot just out of the pan, so letting them cool briefly is advised. The contrast of crispy edges with chewy dough and liquid filling is a hallmark of hotteok.
Be cautious of hot molten syrup inside freshly cooked hotteok to avoid burns, especially for children.Allow hotteok to cool 1-2 minutes after cooking before serving to reduce risk of burning.Use lukewarm milk to properly activate yeast and help dough rise.
Ingredients
- 2 1/2 cup (375 g) all-purpose flour
- 1/2 cup (40 g) sweet rice flour chapssal-garu
- 1 tbsp sugar
- 2 tsp instant yeast
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/3 cup (315 ml) milk more if needed, lukewarm
- 1 tbsp neutral cooking oil generic cooking oil
- more oil for pan-frying
Hotteok filling
- 1/3 cup (70 g) light brown sugar
- 1/3 cup (60 g) granulated sugar
- 1 tsp cinnamon
- 1 tbsp breadcrumbs or 1 tsp flour, fine
- 4 tbsp peanuts finely chopped, or any nuts of your choice
Instructions
- 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 sugars, cinnamon, breadcrumbs (or flour), 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 dough, seam side down and maintaining space from each other, in the griddle and let it cook for 30 seconds. dough and explode the filling inside.
- 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'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.
Notes
- Exercise caution serving hotteok as the sugar syrup inside will be extremely hot right out of the skillet.
- Let hotteok cool for 1-2 minutes after cooking before eating to avoid burns.
- Though the hot pancakes are better enjoyed warm, be mindful of temperature especially with young children.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 62g | 21% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 361mg | 15% |
| Potassium | 196mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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