Korean Hotteok
Sweet Korean pancakes filled with brown sugar, cinnamon, and nuts, crispy on the outside and chewy inside.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp instant yeast
- 3/4 cup warm water
- 1/4 cup milk
- 1 tbsp vegetable oil
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/4 cup chopped walnuts or peanuts
- 1 tbsp sesame seeds
- Vegetable oil for frying
Nutrition Facts
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Instructions
Make the dough: In a large bowl, mix flour, sugar, salt, and yeast. Add warm water, milk, and vegetable oil. Knead until smooth. Cover and let rise for 1 hour.
Prepare the filling: Mix brown sugar, cinnamon, chopped nuts, and sesame seeds in a small bowl. Set aside.
Divide the dough into 8 equal portions. Roll each into a ball, then flatten into a small disc.
Fill each disc with 1-2 tsp of the sugar mixture. Pinch the edges to seal tightly, forming a ball again.
Heat oil in a pan over medium heat. Flatten each filled dough ball gently into a pancake shape, then place in the pan.
Cook for 2-3 minutes per side until golden brown and crispy. Press lightly with a spatula to ensure even cooking.
Drain on paper towels and serve warm. Be careful as the filling will be very hot.
Chef's Tips
- Dough Consistency: The dough should be soft but not sticky. Adjust with a little more flour if needed.
- Filling Variations: Try adding chopped dates or raisins for extra sweetness.
- Cooking Tip: Keep the heat medium to prevent burning while ensuring the inside cooks fully.
- Storage: Best eaten fresh, but can be reheated in a toaster or pan for crispiness.
- Serving Suggestion: Drizzle with honey or condensed milk for extra indulgence.
