Hotteok (Korean Sweet Pancakes)
Chewy yeasted pancakes stuffed with brown sugar, cinnamon, and nuts, griddled until golden — a beloved Korean winter street snack. One bite and the hot brown-sugar syrup oozes out. Puffy and chewy from a yeast dough, and easy to make fresh at home.
Ingredients
- All-purpose flour2 cups
- Glutinous rice flour · for chew, optional0.5 cup
- Warm milk (or water)1 cup
- Dry yeast1 tsp
- Sugar · for the dough1 tbsp
- Salt0.5 tsp
- Cooking oil · for griddling3 tbsp
- Brown sugar filling
- Brown sugar0.5 cup
- Cinnamon1 tsp
- Chopped nuts · peanuts, walnuts3 tbsp
Steps
- ⏲ 5 min
Dissolve the yeast and sugar in the warm milk and let it sit 5 minutes. Mix with the flours and salt into a smooth dough.
- ⏲ 60 min
Let the dough rise in a warm spot for about an hour, until doubled.
- ⏲ 2 min
Stir the brown sugar, cinnamon, and nuts together for the filling.
- ⏲ 5 min
Oil your hands, pull off a piece of dough, spoon in filling, seal, and shape into a ball.
- ⏲ 8 min
Set it seam-down in an oiled pan, press flat with a spatula (or hotteok press), and griddle both sides until golden.
Tips & Variations
Variations
- Ssiat hotteok: Split the cooked pancake and stuff with sunflower and pumpkin seeds.
- Chapssal hotteok: More glutinous rice flour for extra chew.
- Savory hotteok: Filled with japchae glass noodles.
- No yeast: Use hotteok mix or baking powder for a quick version.
Tips
- The dough is meant to be sticky — oil your hands to handle it.
- Seal the edges well so the filling doesn't leak while griddling.
- Press it flat once in the pan so the inside cooks through.
- The brown-sugar syrup gets very hot — let it cool slightly before eating.
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