Korean Hotteok Recipe
User Reviews
4.9
Korean Hotteok Recipe
Description
The dough for Hotteok is prepared by mixing lukewarm water, sugar, active dry yeast, vegetable oil, and salt, then proofed until foamy. Flour is incorporated and kneaded to form a smooth dough, which is left to rise twice to develop structure and flavor.
The classic filling combines brown sugar, chopped walnuts, and cinnamon, providing sweetness, crunch, and spice. The risen dough is divided into balls, flattened, filled with the sugar mixture, and then sealed before cooking.
Cooked on a griddle or skillet, Hotteok develop a golden crust while the filling melts inside to create a syrupy center. They can be served warm as a snack or dessert. Hotteok freeze well and can be reheated in an oven or toaster to restore their crispness and soft interior.
Ingredients
Dough
- 1 cup water lukewarm
- 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 walnuts chopped
- 1 teaspoon cinnamon
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!
Notes
- Hotteok dough is sticky; flour your hands well when shaping the dough and filling.
- The filled pancakes freeze well; reheat in an oven or toaster to refresh texture.
- Adapted from Maangchi and Messy Witchen, this version balances sweetness and nuttiness in the filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 42g | 14% |
| Protein | 5g | 10% |
| Saturated Fat | 1g | 5% |
| Sodium | 153mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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