Ingredients

  • Serves 4 people
  • 1 cup all-purpose flour 

  • 1 cup sweet rice flour/or glutinous rice flour  

  • ¾ tsp salt

  • 1 tsp instant dry yeast 

  • ¾ cup water 

  • 1 tsp sugar

  • 7 tbsp vegetable oil (for frying)

  • for stuffing:

    ½ cup brown sugar 

  • ½ tsp cinnamon powder 

  • ¼ cup finely chopped walnuts

May Yacoubi's Hotteok (Korean Sweet Dessert Pancake)
Recipe Courtesy of
May Yacoubi

May Yacoubi's Hotteok (Korean Sweet Dessert Pancake)

Often sought after during cold seasons in Korea, this oozing hot Hotteok is the perfect snack to hold in your hand while window-shopping in Myeong-dong. Recreate this experience (okay, maybe you need the air-conditioner) in the comforts of your home with this hands-on recipe! Knead, roll, spread and flip your way to a delightful sweet dessert pancake. Be careful when eating it, we’ve been burnt by the piping hot cinnamon sauce a few times due to our eagerness to have it.
  • Easy
  • 60 min
  • 15 min
  • 10 min
  • 3 steps
  • 10 Ingredients
  • Easy
  • 3 steps
  • 10 Ingredients
  • 60 min
  • 15 min
  • 10 min

Instructions

  1. Make pancake dough

    • Add 1 teaspoon sugar and 1 teaspoon dry yeast to 3/4 cup warm to hot water. Mix the flour and salt in a stand mixer bowl and when yeast is bubbly, mix yeast sugar water with the flour mix. Knead till dough is fully wet and sticky.
    • Let dough sit for 1 hour in room temperature. Dough should double in size when ready.


  2. Prepare stuffing and heat pan

    • Prepare stuffing. Mix sugar, cinnamon and chopped walnuts. When dough is ready, heat about 3 tablespoons oil in a non-stick pan over medium heat.


  3. Shape and fry pancakes

    • Rub your hands with oil so they become nice and slippery. Take about a golf ball size of dough in your hand and spread out the dough with your hands until it’s a little bigger than your palm. 
    • Add 1-2 teaspoons of the sugar mix into the center of the dough and close up the hotteok –making it into a little round parcel. 
    • Add hotteok parcel into the pan by flipping the hand to drop the pancake onto the pan, with the smooth side (side that was stuck to your palm) facing upwards. Press hotteok and slowly flatten it until the diameter becomes about around 10cm wide.
    •  If you press it too much, you will end up with a hole and the sugar content will leak and get messy
    • Fry pancake with oil on medium heat for 3-4 minutes until edges start to brown. You don’t want the heat to be too high because you want the sugar to melt inside before the outside gets too dark.


Plate and Serve!

Plate and Serve!

Reviews

icon
Ingredients
icon
Share
Ingredients
  • Serves 4 people
  • 1 cup all-purpose flour 

  • 1 cup sweet rice flour/or glutinous rice flour  

  • ¾ tsp salt

  • 1 tsp instant dry yeast 

  • ¾ cup water 

  • 1 tsp sugar

  • 7 tbsp vegetable oil (for frying)

  • for stuffing:

    ½ cup brown sugar 

  • ½ tsp cinnamon powder 

  • ¼ cup finely chopped walnuts

Nutrition
Share Recipe
Close

We use cookies to enhance your experience, for analytics and to show you offers tailored to your interests on our site and third party sites. For more information, please refer to our Cookie Policy.

By clicking "Accept", you agree to our use of cookies and similar technologies.