Hotteok (Korean Sweet Pancakes)
Ingredients
- 1 package active dry yeast or instant yeast
2-1/4 teaspoons
- 1/4 cup warm water)
(no need for water if using instant yeast
- 1 teaspoon sugar)
(no need for sugar if using instant yeast
- 2 cups all-purpose flour
- 1/2 cup sweet rice flour
glutinous rice flour/powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon cooking oil
- 1-1/4 cups milk or water - See note)
or almond milk
- 1/4 cup sugar
- 1/4 cup dark brown sugar
- 1 teaspoon cinnamon powder
- 10 tablespoons of assorted roasted seeds and nuts
- cooking oil for pan-frying
Directions
- 1
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.
- 2
Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or instant yeast), oil, and warm milk (or water) to the flour mix.
- 3
Knead until everything is well incorporated and a dough is formed. The dough should be a bit sticky, but still comes off the hand.
- 4
Cover the dough with plastic wrap. Place it in a warm place and let it rise until it doubles in size, about an hour.
- 5
Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
- 6
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.
- 7
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 2-1/2-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add one and a half tablespoons of the filling and lightly press it down with the spoon.
- 8
Carefully gather the edges together, pinching to seal. (This might take some practice.)
- 9
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 (Korean Sweet Pancakes)
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Ratings & Reviews
Based on 75 ratings
Rating Breakdown
About this Recipe
Craving that irresistible chewy texture and sweet, nutty crunch of a beloved Korean street snack? Hotteok, the iconic Korean Sweet Pancakes, bring all those delightful sensations right into your kitchen. This recipe simplifies the experience, allowing you to recreate authentic flavors with basic ingredients you likely already have.
What makes this Hotteok recipe truly special is the thoughtful combination of flours, which creates a uniquely satisfying chewiness. The inclusion of sweet rice flour (also known as glutinous rice flour) is key, delivering that distinctively soft and elastic texture that sets Hotteok apart. Paired with a rich, cinnamon-spiced dark brown sugar filling generously studded with assorted roasted seeds and nuts, each bite is a perfect balance of comforting sweetness and delightful crunch.
Prepare for a treat with a wonderfully crispy, golden-brown exterior that gives way to a soft, warm, and chewy dough. The molten interior, a blend of sweet brown sugar and fragrant cinnamon, bursts with flavor, while the roasted seeds and nuts add a welcome textural contrast and earthy notes. This dish is pure comfort food, promising a warming and indulgent experience that transports your taste buds to the bustling streets of Korea.
Feel free to customize your Hotteok to suit your pantry or preferences. You can easily swap traditional milk for almond milk or water in the dough for a dairy-free option. Experiment with your favorite combination of roasted seeds and nuts—pumpkin seeds, sunflower seeds, and chopped walnuts all work beautifully. Adjust the amount of cinnamon to your liking for a bolder or subtler spice profile.
These sweet pancakes are perfect as a comforting dessert after any meal, a delightful afternoon snack, or a special treat for weekend gatherings. Serve them warm, straight from the pan, to enjoy the melty filling at its best.