Ingredients

  • Serves 2 people
  • 160 g plain flour

  • ½ tsp salt

  • 1 tsp sugar

  • 1 tsp yeast

  • ½ cup warm milk

  • ¼ cup + 3 tbsp oil

  • ¼ cup brown sugar

  • ¼ tsp cinnamon powder

  • 2 tbsp ground peanuts (toasted)

Recipe Courtesy of Asian Food Network

Hotteok

The Hotteok, a pancake that is typically stuffed with dark brown sugar, cinnamon powder and grounded nuts, is one of the most popular street snack in Korea during winter. Crispy on the outside and gooey on the inside, it is guaranteed to satisfy your sweet tooth!
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
Vegetarian
Vegetarian
No Alcohol
No Alcohol
No Nuts
No Nuts
No Pork
No Pork
Vegetarian
Vegetarian
  • Easy
  • 90 min
  • 10 min
  • 10 min
  • 4 steps
  • 9 Ingredients
  • Easy
  • 4 steps
  • 9 Ingredients
  • 90 min
  • 10 min
  • 10 min

Instructions

  1. Make the dough

    • Sieve through the flour into a large bowlthen add the salt, sugar, yeast and milk. Mix them well into a dough and cover the bowl with plastic wrap. Ferment itat a comfortable room temperature until the dough doubles in size. (About 1 hour at room temperature 27°C)
    • Once the dough is raised, release the gas by punching the dough with your hands a few times. Cover with the wrap again and rest for another 20 mins.
    • When the dough is ready, put some cooking oil on your hands (for anti-stick purpose) and separate the dough to allow 6 medium sized pancakes to be made.


  2. Prepare the filling

    • In another mixing bowl, add brown sugar, cinnamon powder and ground peanuts.  Mix well and set aside.
    Prepare the filling


  3. Make the pancakes

    • Coat your hands with vegetable oil. Put one of the pieces of dough on your hand, flatten the dough with your hands so that you can add about 1 tbsp size filling onto it. Once it’s done, seal the dough by gathering the corners. Repeat this for the remaining dough.


  4. Fry the pancakes

    • Pre heat a frying pan on medium heat andonce it’s heated add a thin layer of cooking oil.
    • Place adough (1 or more depending on size of your pan. If more, allow enough room to expand between the dough when pressed down) into the pan and cook it on medium heat until the bottom side is lightly golden brown (about 30 seconds). Flip it over and press the dough down with a solid turner or professional press. Cook until the bottom part is golden brown (about 1 min). Flip the pancake over one last time then reduce the heat to low. Cover the pan with a lid and cook until the sugar filing fully melts (about 1 min). It is still edible if you don’t further cook with a lid on but not all the sugar filling will be melted.
    • Remove and leave to drain on paper towels.
    Fry the pancakes

    Get Some Cookware!


Plate and Serve!

Serve it hot.

Plate and Serve!

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