Korean Hotteok (Sweet Pancake)
Sweet and chewy Korean pancakes filled with brown sugar, cinnamon, and nuts.
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.
Add filling: Place 1 tbsp of filling in the center of each disc. Pinch the edges to seal completely.
Cook the hotteok: Heat oil in a pan over medium heat. Flatten each filled dough ball gently, then cook for 2-3 minutes per side until golden brown.
Serve hot: Remove from pan and let cool slightly. Enjoy while warm for the best texture.
Chef's Tips
- Dough Consistency: If the dough is too sticky, add a little more flour. It should be soft but manageable.
- Filling Variations: Try adding chocolate chips or shredded coconut for a different flavor.
- Even Cooking: Press the hotteok gently with a spatula while cooking to ensure even browning.
- Storage: Best eaten fresh, but you can reheat in a pan or toaster to restore crispiness.
- Oil Temperature: Keep the oil at medium heat to prevent burning the outside before the inside cooks.
