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)

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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!
  • Easy
  • 90 min
  • 10 min
  • 10 min
  • 4 steps
  • 9 Ingredients
  • Easy
  • 4 steps
  • 9 Ingredients
  • 90 min
  • 10 min
  • 10 min

 

Hotteok - Sweet Korean Pancakes

 

While you can enjoy Hotteok in some popular Korean restaurants outside of Korea in countries like Singapore, you can make your very own with our Hotteok recipe in the kitchen. Give this Korean recipe a try today!

 

Frequently Asked Questions About Hotteok

How to store the Hotteok?

Typically, we advise consuming the pancakes on the day you make them as they will taste the best. However, if you need to store the Hotteok, you can pack them into ziploc bags and place them in the freezer. To eat, simply take them out, reheat them on a pan or in the microwave.

How long can the Hotteok be kept?

If you have the Hotteok placed in the refrigerator or freezer, we advise consuming them within a week so that you can still relish in the freshness of the flavor. Should you have stored the Hotteok at room temperature, they should be eaten within a day or two.

Can I replace brown sugar with honey in the Hotteok recipe?

Yes you can, and in fact, this would make the filling more gooey and incredibly delicious to munch on. You can go further by adding walnuts to complement the flavors of the honey.

Are Hotteok always meant to be sweet?

Those who want to experiment with the filling can make savory Hotteok by stuffing vegetables like kimchi or bulgogi. You can also make Hotteok inspired by the local flavors and bring in a twist! The pancakes are extremely versatile - we encourage you to also create your own Hotteok recipe with a signature filling for your family and friends.

Tips on How to Make Hotteok

  1. Add glutinous rice flour to make pancakes chewy: While you can add in glutinous rice flour, you must ensure that you do not make the pancakes too chewy. Hotteok should be tender-chewy and to achieve this, you can maintain the ratio of plain and glutinous rice flour to 1:1 in the recipe, while keeping the liquids low.
  2. Use finely-chopped nuts for the filling: By chopping the nuts finely, you allow for more space for the brown sugar in the filling, a key ingredient for the pancakes.
  3. Add fresh herbs: You can give your Hotteok recipe a contemporary twist by adding herbs into the flour when preparing the dough.

How to Make Hotteok

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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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)

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