Hotteok

Name: Hotteok
Cook time: 110 min
Total time: 110 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 230ml Water, warm; 2 tsp Active Dry Yeast, about 6 g; 1 tbsp Granulated Sugar; 300g All-purpose Flour, about 2 1/2 cups; 1/2 tsp Salt, fine; 1 tbsp Neutral Oil, plus a little for greasing hands; 120g Dark Brown Sugar, about 2/3 cup, packed; 60g Walnuts, finely chopped, about 1/2 cup; 1 tsp Ground Cinnamon; 4 tbsp Neutral Oil; 1 pinch of Salt, fine

Hotteok are warm, pillowy Korean pancakes filled with a molten, cinnamon-scented brown sugar and walnut center. Crispy on the outside and soft and chewy inside, they’re a comforting street-food treat finished on a skillet until the filling becomes gooey and caramelized.

Hotteok are warm, pillowy Korean pancakes filled with a molten, cinnamon-scented brown sugar and walnut center. Crispy on the outs... Show more

Traditional Korean Recipe

Health Grade

D · Occasional

Rating

4.5

Time

1 hr50 min

Price

0,45 €

Calories

577 kcal

vegan

budget

kid friendly

comfort food

korean

snack

Method

Chop walnuts

Finely chop the walnuts into small pieces so they fit neatly inside the pancakes and add little crunchy bites.

Mix filling

In a small bowl, mix the chopped walnuts with dark brown sugar, ground cinnamon, and a pinch of salt until the sugar is evenly coated and the filling looks like damp, sandy crumbs.

Make dough

In a large bowl, stir together warm water, active dry yeast, and granulated sugar. Let it sit for 5 minutes until foamy, then add all-purpose flour, salt, and neutral oil and mix until a shaggy dough comes together. Keep stirring until no dry flour remains and the dough feels soft and sticky.

Proof dough

Cover the bowl and let the dough rise in a warm spot for 1 hour, until it looks puffy and about doubled.

Fill and seal

Lightly oil your hands, divide the dough into 4 equal pieces, and flatten one piece into a small round. Spoon a heaping mound of filling into the center, pull the edges up and around it, and pinch tightly to seal. Roll it gently into a smooth ball and repeat with the rest.

Heat skillet

Set a skillet over medium heat and add a thin layer of the remaining oil. Let it heat until it shimmers and a tiny scrap of dough sizzles right away.

Fry hotteok

Set the stuffed dough balls seam-side down in the hot pan and cook for 3 minutes. Flip them, press gently with a spatula into thicker disks, and cook for 3 minutes more until both sides are deep golden brown and the filling is melted and syrupy. Work in batches and add a little more oil if the pan starts to look dry. Serve immediately while the centers are still molten.