Korean Hotteok Recipe

Name: Korean Hotteok Recipe
Prep time: 1 h 35 min
Cook time: 15 min
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 1 cup lukewarm water; 2 Tablespoons granulated sugar; 2 teaspoons active dry yeast; 1 Tablespoon vegetable oil; 1/2 teaspoon salt; 2 cups all-purpose flour; 1/2 cup brown sugar; 4 Tablespoons chopped walnuts; 1 teaspoon cinnamon

User Reviews

4.9

141 reviews

Excellent

Prep Time
1 hr 35 mins
Cook Time
35 mins
Total Time
1 hr 50 mins
Servings
8 servings
Calories
235 kcal
Course
Breakfast
Cuisine
Asian

Korean Hotteok Recipe

Felix Long

Report

Hotteok (Korean Sweet Pancakes) is a popular Korean street food made from a simple yeast dough with a sweet syrupy filling made with brown sugar, cinnamon and walnuts. It makes a tasty snack or dessert, and could even be enjoyed at breakfast!

Share:

I Made This!

105 people made this

Print

30 people printed this

Save this

84 people saved this

Ingredients

Servings

Dough

1 cup lukewarm water
2 Tablespoons granulated sugar
2 teaspoons active dry yeast
1 Tablespoon vegetable oil
1/2 teaspoon salt
2 cups all-purpose flour

Filling

1/2 cup brown sugar
4 Tablespoons chopped walnuts
1 teaspoon cinnamon

Add to Shopping List

Instructions

In a large mixing bowl or the bowl of a stand mixer, stir together the lukewarm water, sugar, yeast, oil and salt. Let the yeast proof for about 5 minutes until it starts to get foamy.
Add the flour to the yeast mixture and knead with the mixer until smooth. This could also be done by hand or just using a rubber spatula, but I just thought it was easier to let the dough hook do the work.
Cover dough tightly with plastic wrap and allow it to rise for 1 hour at room temperature until the dough has doubled in size. Coat your hand lightly in cooking spray and punch down the dough to remove gas bubbles, then cover again and let the dough rise another 20 minutes.
During the last rise, mix together the filling ingredients in a small bowl.
When the dough is ready, turn it out onto a floured surface and coat your hands with flour (it's a very sticky dough to work with). Divide into 8 equal-sized pieces and shape into balls.
Working with one dough ball at a time, flatten it out and mound about a tablespoon of the filling in the center. Then pinch the edges of the disc together up around the filling, enclosing it completely in the center of the ball of dough as seen in the pictures. Repeat with the remaining balls of dough and filling. You may need to re-flour your hands between dough balls if the dough starts sticking too much.
Heat a large pan over medium heat. When hot, add a little oil (about 2 tablespoons) to the pan and let that heat up as well. When the oil is hot, place a dough ball in it, with the sealed area down and cook until lightly golden brown on the bottom (just about 30 seconds), then flip. Using a large, flat spatula, press down on the hotteok to flatten it into a wide disc and cook until the bottom is golden brown.
Flip the hotteok one last time and reduce the heat to low. Cover the pan with a lid and cook for another minute or so, just until the bottom is completely golden brown and the filling inside is melted and syrupy.
You can cook more than one hotteok at a time if your pan is large enough. Just make sure to leave enough space between each dough ball so that it can be pressed flat into a disc. I can do three at a time in my largest cast-iron pan.
Serve hot!