Hotteok (Korean Sweet Pancakes)
User Reviews
4.6
Hotteok (Korean Sweet Pancakes)
Description
This recipe utilizes either active dry yeast or instant yeast to create a sticky, stretchy dough from flour, sweet rice flour, sugar, salt, oil, and milk. After an initial yeast proofing (if needed), the dough is kneaded until smooth then allowed to rise until doubled. A second rise follows after shaping, developing lightness and chewiness characteristic of hotteok.
The filling consists of brown sugar, cinnamon, and a mix of roasted seeds and nuts chopped to taste. Filling each dough portion and pressing it closed traps the sugary nut mixture. Pan-frying the filled dough over oil crisps the outside while melting the filling inside, producing a contrast of textures and flavors.
Hotteok are enjoyed as warm, sweet snacks or breakfast treats. The chewy dough with its crispy, caramelized sugar center and crunchy nuts make them distinctive. Adjusting milk quantity helps obtain proper dough consistency.
Ingredients
Yeast for the dough:
- 1 active dry yeast package (2-1/4 teaspoons) or instant yeast
- 1/4 cup water no need for water if using instant yeast, warm
- 1 teaspoon sugar (no need for sugar if using instant yeast)
Dry Ingredients:
- 2 cups all-purpose flour or bread flour
- 1/2 cup sweet rice flour aka glutinous rice flour/powder, chapssal garu (찹쌀가루
- 1 teaspoon salt
- 1 tablespoon sugar
Wet Ingredients:
- 1 tablespoon neutral cooking oil generic cooking oil
- 1-1/4 cups milk Start with 1 cup and gradually add more) - See note, or almond milk or water
Filling:
- 1/2 cup light brown sugar or a combination of regular sugar and dark brown sugar, 1/4 cup each
- 1 teaspoon cinnamon powder
- 5 tablespoons roasted seeds sunflower seeds, pumpkin seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, etc, assorted, use more or less to taste
- 5 tablespoons nuts sunflower seeds, pumpkin seeds, sesame seeds, peanuts, walnuts, almonds, pine nuts, etc, assorted, use more or less to taste
- cooking oil for pan-frying
Instructions
- 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, 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 smooth dough is formed. The dough should be sticky and stretchy when pulled. Kneading it longer makes hotteok chewier. Using your hand or the stand mix dough hook is much easier for this step.
- Cover the dough with plastic wrap. Place it in a warm place and let it rise until it doubles in size, about an hour or longer.
- 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 or longer. You can let the dough sit for hours at this point until ready to use.
- 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 2.5-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add about 1.5 tablespoons of the filling and lightly press it down with the spoon.
- Carefully gather the edges together, pinching to seal.
- 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 freezes well. You can reheat it in a toaster or air fryer and enjoy delicious hotteok any time.
User Reviews
Overall Rating
4.6
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