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5.0 from 9 votes

Korean Dessert Pancake - Hotteok(호떡)

The moment you bite into this pancake, the hot cinammony syrup will ooze into your mouth. Chewy dough with the fried crispness on the outside and the sweet sugar syrup with bits of nuttiness makes it one of my favorite Korean snack/dessert since childhood days.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 10 pancakes
Calories: 246 kcal
Course: Dessert , Snacks
Cuisine: Korean

Ingredients

For dough
  • 1 cup all purpose flour (130g/4.5 oz = 1 cup / 250 ml)
  • 1 cup sweet rice flour (160g/5.6 oz = 1 cup / 250 ml)
  • 3/4 tsp salt
  • 1 tsp instant dry yeast
  • 6 Tbsp water (maybe 1-2 Tbsp more)
Yeast solution
  • 3/4 cup water (180 ml/6 oz = 3/4 cup)
  • 1 tsp sugar
For stuffing
  • 1/2 cup unbleached sugar (brown sugar is also good)
  • 1/2 tsp cinnamon powder
  • 1/4 cup chopped walnuts
Frying
  • 7 Tbsp vegetable oil for frying (at least 6 Tbs or more)

Instructions

    Cup of Yum
  1. Add 1 tsp sugar and 1 tsp dry yeast to 3/4 cup warm (120~130 °F (48~54°C)) to hot water.
  2. Measure and mix all dry ingredients (flours and salt).
  3. When yeast is bubbly, mix 1 and 2.
  4. Mix yeast sugar water + additional water with the flour mix. Dough should be fully wet and sticky.
  5. Let dough sit for 3 hrs in room temperature. Dough should double in size when ready.
  6. Prepare stuffing - mix sugar, cinnamon and chopped walnuts. Chop walnuts finely.
  7. When dough is ready, heat about 3 Tbs or more of oil in a pan over medium heat.
  8. Pour about 1 tsp of oil in your hand and rub both your hands so they become nice and slippery. Take about a golf size of dough in your hand and spread out with your hands until it’s a little bigger than your palm. Add 1-2 tsp of the sugar mix into the center of the dough and close up the hotteok – making it into a little round parcel.
  9. Add hotteok parcel into the pan by flipping the hand to drop the pancake onto the pan, with the smooth side (side that was stuck to your palm) facing upwards.
  10. Oil a wide spatula and press hotteok and slowly flatten it until the diameter becomes about 4 in/10cm wide. If you press it too much, you will end up with a hole and the sugar content will leak and get messy.
  11. Fry pancake in oil med heat for 3-4 min until edges start to brown. Lower heat if it starts to brown faster than that. You don’t want the heat to be too high because you want sugar to melt inside before the outside gets too dark.

Notes

  • For total 2 cups of flour (wheat + sweet rice), total water (including yeast solution) should be somewhere between 1 cup + 2 Tbs to 1 1/4 cup. It should feel quite wet and sticky.
  • BE CAREFUL when eating hotteok - because the filling can be extremely hot and you can easily burn your mouth! So let it cool for couple minutes before you eat it.
  • Make a more chewy hotteok by using 2 cups all purpose flour instead.
  • Make a healthier hotteok by substituting whole wheat flour. Dough comes out less glutinous so knead it in your hand before making the hotteok to increase the gluten.
  • Make a more modern, fusion hotteok by adding fresh herbs to them. You can use sage, mint, basil and whatever else!
  • Use different kinds of nuts or seeds for the filling instead of just sugar.

Nutrition Information

Calories 246kcal (12%) Carbohydrates 33g (11%) Protein 2g (4%) Fat 11g (17%) Saturated Fat 7g (35%) Sodium 175mg (7%) Potassium 42mg (1%) Fiber 1g (4%) Sugar 10g (20%) Calcium 8mg (1%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 10pancakes

Amount Per Serving

Calories 246

% Daily Value*

Calories 246kcal 12%
Carbohydrates 33g 11%
Protein 2g 4%
Fat 11g 17%
Saturated Fat 7g 35%
Sodium 175mg 7%
Potassium 42mg 1%
Fiber 1g 4%
Sugar 10g 20%
Calcium 8mg 1%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.