Recipes

Sweet pancakes with brown sugar syrup filling

Hotteok 호떡

Hotteok is a flour dough pancake filled with sugar syrup inside. It’s one of the most popular street snacks in Korea.

Ok, now it’s time for me to release my hotteok recipe!

I used to make hotteok for my children. How often? So many times! When they came home from school, I would surprise them with my hotteok. I never made it before they came. I prepared some well-fermented dough and the brown sugar mixture. That’s all! Once they entered the home, I said, “Wash your hands and come back to the kitchen! Hotteok will be ready~” with big smile.  My children were so happy and excited!

A glass of milk and hot hot hotteok with sizzling golden syrup! Wouldn’t you like it? Yes, children love it! If you want to entertain your children, wait for them with the preparation just as I did.

I make hotteok for myself and my friends these days. Where are my little children!!

I sometimes miss the old times. They are already grownups and live far away from me.

Serve or eat hotteok right after you make it. If someone gives me cold hotteok, I will feel insulted. : )  I will refuse to eat it and save my empty stomach for kimchi and rice! lol

Ingredients:
Flour, water, dry yeast, salt, vegetable oil, sugar, brown sugar, walnuts, and cinnamon powder.

Directions:

Make hotteok dough:

  1. Place 1 cup of lukewarm water into a mixing bowl.
  2. Add 2 tbs white sugar, 2 ts yeast, ½ ts salt, 1 tbs vegetable oil, and stir it well.
  3. Add 2 cups of all purpose flour and mix it with a rice scoop, or by hand.
  4. Let the dough rise. It should sit with the lid closed at room temperature for 1 hour.
  5. After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough.
  6. Let it rise for another 10-20 minutes.

Make filling (for 8 hotteok):

  1. Mix ½ cup brown sugar, 1 ts cinnamon powder, and 2 tbs chopped walnuts in a bowl.
    *tip: you could use mozzarella cheese for stuffing. Invent your own fillings with your favorite ingredients!

Let’s make hotteok!

  1. Knead the dough again to remove the gas bubbles.
  2. Place and spread about ½ cup flour on your cutting board.
  3. Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls.


  4. Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball.
  5. Repeat this 8 times to make 8 stuffed balls.
    *tip: Use some flour from the cutting board to prevent your fingers from sticking to the dough
  6. Heat up your non-stick pan over medium heat and add some vegetable oil.
  7. Place 1 ball on the pan and let it cook for 30 seconds.
  8. When the bottom of the dough ball is light golden brown, turn it over and press the dough with a spatula to make a thin and wide circle (about the size of a CD).
  9. Let it cook about 1 minute until the bottom is golden brown.
  10. Turn it over again and turn down the heat very low.
  11. Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup!hotteok (호떡)

 

Serve hot!

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337 Comments:

  1. nuryana Malaysia My profile page joined 9/14
    Posted September 17th, 2014 at 2:31 pm | # |

    Im gonna try this recipe…. i know it must be delicious. Thanks maangchi 4 the sharing…💓💖

  2. LauraBarth Netherlands My profile page joined 8/14
    Posted August 15th, 2014 at 3:03 pm | # |

    Thank you so much for all your wonderfull recipes! :)

    This monday I’ll throw a big feast for my family with a lot of side dishes and stews but tonight I’ll try the hoddeok’s for just me and my parents.

  3. msPin Bangkok My profile page joined 7/14
    Posted July 29th, 2014 at 9:16 am | # |

    Hi Maangchi,

    I made half recipe of this today. I find the dough is super sticky so I used the flour quite generously. But the end result is very satisfying!! They are chewy, gooey and not overly sweet. Will definitely make them again and again.

    Thank you so much Maangchi for all the recipes you’ve shared, keep them coming. Cheers!

  4. fa600m United Arab Emirates My profile page joined 7/14
    Posted July 23rd, 2014 at 5:47 pm | # |

    Made it for suhoor (it’s ramadan) me and my sisters loved it!!
    Thank you for this wonderful recipe <3

  5. gte687i Atlanta, GA My profile page joined 6/14
    Posted June 9th, 2014 at 11:56 am | # |

    Hey, Maangchi. Love your videos and recipes!

    Question for you. My dough was sooo sticky, I couldn’t handle it. Do I add more flour? It was like super glue sticky but I followed everything. It stuck to everything including my hands. Can you help?

  6. OliviaB512 Madison, Wisconsin My profile page joined 6/14
    Posted June 2nd, 2014 at 10:34 pm | # |

    Hi Maangchi!

    I love watching your videos, they show me a lot about Korean food which I recently found an interest in. I was wondering if instead of using the ingredients you used as filling in this video can you make the filling out of anything you like? Thanks for teaching me about Korean food, I hope to start cooking it on my own soon

  7. shirleygarb California My profile page joined 4/14
    Posted April 1st, 2014 at 2:24 am | # |

    I made two batches of this so far, and both times were a big hit. The first time, I followed the recipe exactly and it came out just as you showed on the video. Yum!
    The second time, I made them specifically for my 2 small kids so I made some changes. I made them smaller, so made 16 instead of 8. And for the filling I used pureed Japanese sweet potato which I steamed ahead of time, then added about 1 Tbsp of brown sugar, 1 Tbsp of maple syrup, and a lot of chopped pecans. I didn’t have enough filling for the last 2 so I filled them with mozzarella cheese as you showed. The kids loved them, and they said their favorite was the cheese. My mom (older Korean lady) said they were so great and even asked ME for the recipe! Thanks!!

  8. Huulivoide Finland My profile page joined 3/14
    Posted March 29th, 2014 at 4:10 pm | # |

    Just made these this evening and they were a success among my friends, one if them had 3 whole hoddeoks. I don’t think she is going to sleep much tonight, after having that much of sugar and two big cups of coffee :DD

    My dough didn’t turn out too solid and was quite hard to handle, but I managed somehow. Now I know to use a tad more flour next time.

    My brown sugar was also a very dry sort of one, so I added a few tablespoons of water to the filling mixture, to make it more easy to handleable.
    I might try to make some sort of a quark filling next time, to try to make a “Russian style” version.

    Thank you for sharing the recipe with us ^_^

  9. Jaejoong Us My profile page joined 2/14
    Posted February 20th, 2014 at 11:19 pm | # |

    Hey I don’t have any yeast but I have self rising flour so I was wonder if I can replace the flour with it and skip the yeast

  10. itzelmoonkiks Mexico My profile page joined 1/14
    Posted January 17th, 2014 at 1:30 pm | # |

    Hello! I really really like your recipes….I have a question can I use rice flour? Because I need to made this but gluten free so no wheat…Can you help me please? :3 Thank You so much and keep bringing us more delicious recipes…Have a nice year

  11. aqilah Malaysia My profile page joined 1/14
    Posted January 15th, 2014 at 7:22 am | # |

    hello maangchi :)
    can i use margarine as a substitute for vegetable oil?

  12. FelicityS UK My profile page joined 1/14
    Posted January 12th, 2014 at 11:01 am | # |

    Hi Maangchi, Thank-You so much for posting this. I’m really looking forward to making this as i’ve never had it before. But i have a question, which brown sugar do you use? Because there are alot of varities in the UK and i want to be sure i use the correct one to get the right taste :) x

  13. exogenesis238 New York My profile page joined 1/14
    Posted January 5th, 2014 at 10:34 am | # |

    Can you leave the dough in the refrigerator overnight. And then, take the dough out and make hoddeok tomorrow morning?

  14. Busterbud18 USA My profile page joined 12/13
    Posted December 17th, 2013 at 11:01 am | # |

    Hello my mom went to Japan 2 years ago and had these wonderful syrup filled pancakes, does your filling create a syrupy taste? Because o would love to make these for her for his birthday or Christmas! If this filling doesn’t taste like syrup would it be possible to have syrup as the filling??

  15. clarie91s Hong Kong My profile page joined 12/13
    Posted December 14th, 2013 at 2:52 am | # |

    Hi Maangchi, the dough I made hasn’t risen, even after almost 2 hours. Does the type of yeast affect it? I used instant yeast – that’s the only type I could get. But I remember it worked the last time I made it – although it didn’t double in size, it still rose enough. What can I do to make it rise? Or should I make it again? And if so, does the water temperature affect it? Maybe the water was too warm or not warm enough?

    • clarie91s Hong Kong My profile page joined 12/13
      Posted December 14th, 2013 at 9:09 am | # |

      Also, my packet of yeast has been open for months in my pantry cupboard, sealed with a packet clip. Is that why my dough didn’t rise?

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2013 at 10:26 am | # |

      Check expiration date of the yeast. Or you might have dissolved the yeast in very hot water. The yeast water should be warm (about 100 Farenheit: 40 Celsius). If it’s too hot, it will kill yeast so that your dough won’t rise.
      Let me know how it goes, please

  16. rerambles homebase: Miami, USA Currently: Gimhae, SK My profile page joined 12/13
    Posted December 12th, 2013 at 2:24 am | # |

    I currently live in South Korea and I live right by a hoddeok place where the hoddeok rises as the lady cooks them. The final result is a hoddeok in the shape of a ball with a slight crispy taste. I useless in the kitchen but I would love to know how to make this specific type of hoddeok.

  17. lovex3jennyy New York My profile page joined 6/12
    Posted September 14th, 2013 at 1:37 pm | # |

    I made these and they taste AWESOME…My daughter loved them too :)

  18. sasori1290 Philippines My profile page joined 9/13
    Posted September 13th, 2013 at 1:12 am | # |

    I substituted my “home made red bean paste” instead of the cinnamon/sugar/nuts.. ahhh.. It was also delicious.. ^_^

  19. tohru314 Arizona My profile page joined 8/13
    Posted August 31st, 2013 at 2:20 am | # |

    I made these for the first time last night and they turned out great! I even took them to work with me and they were gone within minutes! Everyone kept asking me for the recipe! I am also surprised at how easy it was to make. :)Thank you so much Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted September 1st, 2013 at 4:21 pm | # |

      “I even took them to work with me and they were gone within minutes!” Great! I know how you felt when your hoddeok was so popular!

  20. Wrednykot Poland My profile page joined 12/12
    Posted August 21st, 2013 at 5:05 pm | # |

    Hi Maangchi :) I’m a big fan of you and hoddeok. Last time when I prepared hoddeok for my boyfriend he said that it’s very tasty but a little bit too sweet. This time he asked me to add some tahini to the filling – and i have to say that it was perfect idea, it’s less sweet and still very delicious :)
    Greatings from Poland! :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 23rd, 2013 at 8:28 am | # |

      Awesome!

      • supertwins mom DC area, USA My profile page joined 1/09
        Posted January 22nd, 2014 at 11:31 pm | # |

        My girls are allergic to nuts, therefore tahini was a great idea. By the way, one of my new year’s resolutions was to learn 5 new recipes. My family has been home for 6 days because of the snow. I’ve already reached goal- thanks to your website. Please, come to DC!!!

  21. Boothy United Kingdom My profile page joined 8/13
    Posted August 20th, 2013 at 7:34 pm | # |

    Can I use Caster sugar to make the dough?

    • milgwimper My profile page joined 1/11
      Posted March 7th, 2014 at 6:19 am | # |

      This is a really late reply but if you still haven’t tried it with caster sugar, please do. You will have to adjust the sugar possibly by reducing it for sweetness in the dough, but play around with it. Good luck

  22. mstorm United States My profile page joined 7/13
    Posted August 16th, 2013 at 8:59 pm | # |

    Could I make these and then warm them up in a toaster, or the oven, or maybe even fry them again on a low heat?

    • mstorm United States My profile page joined 7/13
      Posted August 16th, 2013 at 9:05 pm | # |

      And then, any tips on closing these so the filling won’t accidentally come out in the pan? Thank you for wonderful recipes 망치!

      감사합니다!

  23. jt7ou ny My profile page joined 7/13
    Posted July 26th, 2013 at 1:05 am | # |

    hi Maangchi!!! My daughter is allergic to wheat can I use an alternate gluten free/wheat free flour and get the same results? Thanks

  24. nadi malaysia My profile page joined 7/13
    Posted July 7th, 2013 at 3:42 am | # |

    Maangchi, can i use super fine flour?

  25. Zack Corolla East Haven, Connectitcut, United States My profile page joined 2/11
    Posted June 25th, 2013 at 7:43 pm | # |

    Can I feel this with red bean paste?

  26. dinnerdiarieskate baltimore My profile page joined 5/13
    Posted May 8th, 2013 at 4:49 pm | # |

    This was delicious! I used pecans instead of walnuts, but otherwise made exactly as written. I fixed these for a friend who grew up in Korea and he said it took him right back to his childhood. Thanks for the great recipe–the video was very helpful, too!

  27. Deboor1990 The Netherlands My profile page joined 5/13
    Posted May 5th, 2013 at 7:09 am | # |

    Hey Maangchi,

    This recipe looks delicious !
    I was wondering if I can also use baking soda instead of dry yeast ?

  28. jennwyo Wyoming My profile page joined 1/13
    Posted March 18th, 2013 at 10:24 pm | # |

    Oh my goodness these are soooooo delicious!!!! After the first time I made these my kids ask for them all the time. I have so many things that I want to try filling them with. So far I have made them with the brown sugar filling, taco, BBQ, and ground beef with chopped kimchi. They were all amazing!!!!

  29. iamrhart Namhae, South Korea My profile page joined 10/12
    Posted March 7th, 2013 at 12:24 am | # |

    Hi. Its me again, from Namhae :)
    Been a few weeks since i have tried a recipe. Recently went out with a co-worker and tried Korean Hoddeok. Now i will try to make it by hand. I hope it comes out good. Korean-Style tasted much like a Cinnamon-Bun (with nuts)/Crape`. ….or for an Italian, a Cinnamon-Calzone. hahaha.

    • Maangchi New York City My profile page joined 8/08
      Posted March 8th, 2013 at 11:39 am | # |

      Hi! It’s good to hear from you again! I hope your hoddeok turned out delicious if you already made it. Happy cooking!

  30. Vo Virginia My profile page joined 2/13
    Posted March 3rd, 2013 at 6:59 pm | # |

    hi Maangchi,
    Can I save leftover dough in to refrigerator ???

  31. curla360 philippines My profile page joined 2/13
    Posted February 28th, 2013 at 12:35 am | # |

    hi Maangchi! i made hoddeok yesterday and i cant believe its taste..so yummy. the moment my first hoddeok was cooked, i started to eat it and thought “so this is what crunchy on the outside and gooey on the inside is all about”..im so proud of my self! yehey! i was able to make hoddeok after so many weeks watching your site and videos.

    i texted my sisters and told them that i cook hoddeok.and now they want me to cook again whenever they come home. i have just one problem, i want to eat hoddeok again and again..ahahaha!

    thank you Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted February 28th, 2013 at 1:03 pm | # |

      yay, I’m so proud of you, too! Crunchy and fluffy on the outside and gooey melted syrup on the inside – that’s the signature of the best hoddeok! Congratulations!

      • curla360 philippines My profile page joined 2/13
        Posted March 3rd, 2013 at 11:56 pm | # |

        thank you Maangchi!

        and i made hoddeok yesterday and this time i use sweet potato+sugar+cinnamon+nuts for filling.it tasted so good.my mother-in-law loves it and she ate 3 hoddeok..she wasn’t able to taste my first hoddeok with traditional filling because i keep it all for myself.hehehe :)

        • Maangchi New York City My profile page joined 8/08
          Posted March 5th, 2013 at 8:53 am | # |

          “she wasn’t able to taste my first hoddeok with traditional filling because i keep it all for myself” lol

  32. krystal1000 India My profile page joined 2/13
    Posted February 4th, 2013 at 9:56 am | # |

    Hey im using this as an school project. I hope i do all of it as it says!

    • Maangchi New York City My profile page joined 8/08
      Posted February 6th, 2013 at 11:22 am | # |

      I hope your hoddeok for your school project turns out great! Let me know the result please. : )

  33. salwa.7786 Malaysia My profile page joined 1/13
    Posted January 27th, 2013 at 6:52 am | # |

    i experiment hoddeok recipe today..using 1 1/2cups flour and 1/2cup glutinous rice flour…hoddeok so soft n chewy but easyly have a hole…i using filling brown sugar+apple+nuts..a taste make me feel nonstop to eat…. :)

  34. wsong87 OK, USA My profile page joined 1/13
    Posted January 19th, 2013 at 12:59 pm | # |

    Oh my goodness, Maangchi!! This seems absolutely amazing!
    I was born in Korea and have lived there until I was 5 years old – then we moved back when I was in middle school so I went to middle school in Korea as well! Even though I spent over half of my life in the US, my mom has ALWAYS made Korean food at home until I moved out on my own when I was 18 :) I miss Korean food so much!!
    Now that I’m married and my husband is American, I’m excited to follow all of your recipes to make him lots of Korean goodies!!

    By the way, 망치언니~~ 호두과자 너무너무 먹고싶어요!! 제가 한국에 살았을때 휴계소에서 많이 먹었는데.. 제발 호두과자 recipe 부탁합니다!!!

    • Maangchi New York City My profile page joined 8/08
      Posted January 27th, 2013 at 9:40 am | # |

      Thank you for sharing your cute story! Now you can make your own Korean food! Your mother will be proud of you.

  35. starfish28 South Korea My profile page joined 1/13
    Posted January 2nd, 2013 at 11:48 pm | # |

    My son and I made these the other day, though we made mini ones^^ I have loved these since I first arrived in Korea and burnt my tongue on the sweet gooey deliciousness! But I have had to adapt your recipe somewhat as I have wheat allergies :(
    My son loves the original recipe with the brown sugar, also with a “pizza” type stuffing, blueberry and cream cheese stuffing and a “mexican” type stuffing. These are fantastic and I love them whatever way they are served.

    • Maangchi New York City My profile page joined 8/08
      Posted January 3rd, 2013 at 12:14 am | # |

      “I first arrived in Korea and burnt my tongue on the sweet gooey deliciousness!” ouch! yes, the brown sugar syrup from hoddeok is very hot, so you got to be careful. : ) It sounds like you are doing a lot of hoddeok experiments. Good luck!

    • brooks540 Virginia My profile page joined 9/12
      Posted June 26th, 2013 at 8:18 am | # |

      Please let me know how you adapted this recipe as I am gluten-free. Thank you!

    • jt7ou ny My profile page joined 7/13
      Posted July 26th, 2013 at 1:08 am | # |

      how did you adjust for gluten allergy?

  36. choe_annie VA My profile page joined 4/09
    Posted December 4th, 2012 at 12:49 pm | # |

    I had to add a little more water to my recipe since i noticed the dough should be nice a gooey. It turned out fantastic! The first time I had hoddeok was during the winter at Lotte Plaza (grocerystore in VA) and i asked the halmoni how you make it, her answer? A laugh!

    Thank you for this recipe, my kids enjoyed it.
    One thing extra I did, i ran out of sesame seeds, and had no nuts, so i added ‘chia’ seeds. Still had that same yummy crunch, i love it!

  37. cokomignon Florida My profile page joined 8/12
    Posted November 15th, 2012 at 12:49 pm | # |

    These were very good. They reminded me of funnel cakes that are served at the fair. I decided to dust them with a little powdered sugar after they were done cooking.

  38. ea indonesia My profile page joined 10/12
    Posted October 23rd, 2012 at 3:30 am | # |

    Hi Maangchi!
    all of your recipes make me hungry,,looks so yummiee!! But may i know how many oz for 1 cup? I’m afraid it’s gonna mess if i put the wrong size,,thank you ;)

  39. Biancad78 Virginia My profile page joined 9/12
    Posted September 14th, 2012 at 12:37 am | # |

    Hi Maangchi!
    Just made these for the first time, and they were delish, however, with more consistency they could be way better. I shall be trying more of your recipes.

  40. Micka Oxford My profile page joined 9/12
    Posted September 12th, 2012 at 5:52 pm | # |

    Dear Maangchi,

    I’ve been following your videos on Youtube for quite a while now, but never had the time to make anything. But today was a rainy day, so I decided to make some hoddeok. My mother was really surprised as she saw what I was doing and almost started to cry out of happiness. She is Korean herself (which makes me half :)) and had never made hoddeok herself, but always ate them when she was going to school. So she hadn’t had them for a while and there was a big smile over her face as the melted sugar was running down her hands.

    Thank you so much for your recipe and reminding my mum a bit of her youth!
    Micka :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 14th, 2012 at 4:20 pm | # |

      What a good choice for a rainy day! I can imagine your mother’s happy face even though I have never met her! Your description is awesome and touching!

  41. Xiaolongimnida Hungary My profile page joined 9/12
    Posted September 8th, 2012 at 9:01 am | # |

    Hello Maangchi! I just discovered your blog and all of these look so amazing. I never cooked Korean food before but I am planning on trying this recipe. Thing is I cannot eat white flour, will this recipe work with wholegrain flour? Should I change anything? Usually when baking with wholegrain flour, the dough turns out “heavier” and I am afraid it would loose this fluffiness. Any advice you can maybe give? Kamsahamnida!

  42. ana lee malaysia My profile page joined 8/12
    Posted August 23rd, 2012 at 11:57 am | # |

    Hye maangchi..:)
    i’ve tried making hoddeok on my own..n it turns out really well..thanks for the recipe maangchi..:)

  43. baya10 Ireland My profile page joined 7/12
    Posted July 23rd, 2012 at 9:56 am | # |

    I tried this yesterday and it tasted amazing – It was just like living in Korea again in my own kitchen. Thank you …

  44. MiKiBri Hello My profile page joined 7/12
    Posted July 19th, 2012 at 2:55 am | # |

    It’s my mother’s birthday on August 13th and we were planning to go to this Korean Buffet over in Santa Clara to eat. But we realized that it was the day before my school started so we aren’t going to be able to D:
    So to make up for it I decided to make some Korean food at home for us to eat instead! She loves the side dishes and always makes kimchi at home! She just LOVES japchae and the mung bean sprout side dish.
    I will make a bunch of food from your recipes and hopefully she will like them *^^* I made this Hoddeok for her last time and she really liked it!

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2012 at 2:29 pm | # |

      Thank you for sharing your cooking story with us! I hope all the dishes you make for your mother’s birthday turn out very delicious! Let me know how it goes.

  45. janicedale Australia My profile page joined 2/12
    Posted June 5th, 2012 at 3:44 am | # |

    Maangchi, that is an awesome recipe. Thanks for your recipe. I made traditional pancakes yesterday, so simple and delicious. I should say that yours is very different from ordinary pancakes that I do. I would love to try your recipe, since it is also easy to follow.

  46. themitchie HK My profile page joined 5/12
    Posted May 18th, 2012 at 9:04 am | # |

    I was craving korean food so bad that i HAD TO MAKE IT! OMG ITS SOOO GOOD <3<3<3 I'm munching on it now and I rote a blog abt it XDDD come visit me :P

    http://themitchie.blogspot.com/2012/05/korean-street-snack-hoddeok.html

    Thxs for the recipe again, missed heddok so bad :P

    love,
    mitchie

    • Maangchi New York City My profile page joined 8/08
      Posted May 20th, 2012 at 11:57 pm | # |

      Your blog is great and funny! “my friend screamed her lungs out cos the syrup filling squirted out and it was burning hot and spilled all over her hands and shirt” haha, Actually I love the hot drizzling syrup. I have to wait until it cools down but still I like it.
      BTW, your hoddeok looks very delicious!

  47. Celica Moscow My profile page joined 5/12
    Posted May 16th, 2012 at 12:19 pm | # |

    안녕하세요, Maangchi!
    My friends enjoyed hoddeok a lot! They said it tasted really amazing, and I even brought a few to my bf’s family. His parents also cheered me and said I’m doing well! Their appreciation means a lot for me :)
    감사합니다!! Best wishes from Russia :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 16th, 2012 at 12:26 pm | # |

      yeah fluffy hoddeok with hot (temperature) hot syrup filling is irresistible. Your hoddeok must have turned out great! Cheers! Happy cooking!

  48. ZenMistress California My profile page joined 4/12
    Posted April 6th, 2012 at 1:01 am | # |

    Oh my GAWD!! I just made this and it is AWESOME!! THANK YOU! THANK YOU! There is nothing like homemade. I’ve never had hoddeok this good. Very dangerous to know how to make this. I’m exerting maximum self control and putting the rest of the dough in the fridge for tomorrow. It’s TOO GOOD. Thank you, you are wonderful. I’ve made many of your recipes, they are truly authentic and wonderful. You are a treasure. Much love to you.

  49. korealoveforever USA My profile page joined 1/12
    Posted April 1st, 2012 at 7:58 pm | # |

    Maangchi, that is an awesome recipe, I remember eating those when we lived in Korea for few years. But my question is, can you give me the recipe for the filling with red beans? Please :). I think the ones we tried in korea were withred beans fillings

    • Maangchi New York City My profile page joined 8/08
      Posted April 2nd, 2012 at 11:03 am | # |

      Check out my chapssalddeok recipe. You will see how to make sweet red beans in the recipe. http://www.maangchi.com/recipe/chapssalddeok

      • korealoveforever USA My profile page joined 1/12
        Posted April 2nd, 2012 at 11:08 pm | # |

        Maangchi !!! I did it!! OMG!!!! That was soo good, even though my red bean filling was too liquid, it was still soooo absolutely wonderful! And i am a baker, I bake all the time, but these are hundred times better than my doughnuts!! Thank you again,

  50. akim34 United States My profile page joined 3/12
    Posted March 24th, 2012 at 3:24 pm | # |

    Can i use dry active yeast?

  51. JordynElizabeth Ohio My profile page joined 2/12
    Posted February 9th, 2012 at 4:48 pm | # |

    I made this a while back. It was fantastic. To mix it up a little, rather than using the suggested filling, I used pizza sauce and mozzarella cheese as the filling. It was like pizza, and it was delicious.

  52. docpark US My profile page joined 5/10
    Posted January 2nd, 2012 at 10:14 am | # |

    Just made it for a group of people instead of pancakes. It was overall much easier to make with this recipe, which is my favorite. Picture attached. Thank you!

    http://wp.me/pjbyN-Cu

  53. honeyb Thailand My profile page joined 12/11
    Posted December 29th, 2011 at 12:14 pm | # |

    Hi Maangchi,
    I tried this recipe and also tried to make it from the instant 호떡 package and it was different though. Could you suggest how I could add anything to make it more chewy and sticky? The one I made from this recipe wasn’t as sticky as the instant one though. Should I add some sweet rice flour? Thank you.

  54. sorfina11 jeddah My profile page joined 12/11
    Posted December 19th, 2011 at 3:15 am | # |

    How ahead of time can i prepare this. I want to get everything ready at night, and just need fry it for breakfast. Can i do that?

    • Maangchi New York City My profile page joined 8/08
      Posted December 19th, 2011 at 10:40 am | # |

      Yes, you can keep the dough in the fridge for a couple of days. Good luck with making delicious hoddeok! : )

  55. YeonAh Montreal, Québec My profile page joined 5/11
    Posted December 9th, 2011 at 11:19 am | # |

    Hi Maangchi! :) I want to make these for my dad to surprise him when he comes home, but he’s badly allergic to all types of nuts including walnuts. Can you suggest other yummy types of filling I can make for him? I peeked through other comments to see what others were making but I saw mostly fillings with nuts :( Thank you for all the delicious recipes! If you ever come to Canada on your Gapshida tour I will go visit the recording!

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2011 at 11:54 am | # |

      “he’s badly allergic to all types of nuts including walnuts” no problem! Skip nuts, it will still be delicious. Use mixture of brown sugar and cinnamon powder. Or you can experiment your own filling for hoddeok.

    • kimchi-saranghe WA My profile page joined 2/12
      Posted March 29th, 2012 at 2:06 pm | # |

      im allergic too, so i use fruit… i’ve used banana and apples.. the banan finiling is a bit mushy, but the apple filling is really yummy the apple cooks a bit but it still has some crunch to it! ^^ i hope this helps you! happy cooking !

  56. jocelynejjj NYC My profile page joined 11/11
    Posted November 27th, 2011 at 9:09 pm | # |

    I made this and it turned out pretty good. I used crushed almonds and roasted sesame seeds for the filling. I had to add some flour because it was too wet and practically unworkable.

  57. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted November 21st, 2011 at 2:07 am | # |

    i love hoddeok… i would make some variations out of it… can it be? i want to put strawberry jam, blueberry jam or mango jam and i guess nutella or dulce de leche (cooked condensed milk),

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2011 at 12:09 pm | # |

      All sounds great to me. Check out the photos of hoddeok on the right on this page which are made by my other readers. You will see some of their hoddeok was made with their own filling variations. Great!

  58. anhvo Minnesota My profile page joined 10/11
    Posted November 19th, 2011 at 12:05 pm | # |

    Can i use regular syrup instead of brown sugar ? and can i skip cinnamon powder because I don’t like it ?

  59. Oi-Chan Canada My profile page joined 6/10
    Posted November 17th, 2011 at 10:05 pm | # |

    I wanted to make some of this for my friends but even though I covered the dough for an hour it barely rose >: is it still ok to use?

  60. JG1 U.S.A. My profile page joined 12/08
    Posted November 15th, 2011 at 9:14 pm | # |

    I made these tonight and they came out wonderfully! My kids loved them and so did I. They are so much better than the store bought frozen ones. I will never buy the frozen ones again! Delicious! Thankyou Maangchi!

  61. helenzella My profile page joined 8/10
    Posted November 6th, 2011 at 10:23 am | # |

    Finally! i made my first batch of hoddeok tonight…and the family just loved it! it won’t be my first..i’m definitely going to make it again. thanks for the recipe, Maangchi!

  62. nanasse Amsterdam - Paris My profile page joined 10/11
    Posted October 11th, 2011 at 3:23 pm | # |

    I definitely have to try this recipe!
    With sweet red beans it should be delicious ♥

  63. pencilart92 Charleston My profile page joined 10/11
    Posted October 8th, 2011 at 9:54 am | # |

    how would increasing the serving size affect the rise time for the flour?

    like if I double everything, would it take 2 hours to rise instead of 1?

  64. hancooking New York, NY My profile page joined 10/11
    Posted October 5th, 2011 at 2:34 pm | # |

    Hi Maangchi! i love your blog. I’m a korean american trying to learn how to make authentic korean food for my new husband. I can’t believe i just came upon your blog now!
    I had two questions about the hoddeok recipe. My dough didn’t turn out as wet as yours (based on the picture) but it still seems to be rising. Is that ok? Also, can i prepare the dough in advance? I want to feed my husband hoddeok when it’s piping hot but don’t have the time to wait for the dough to rise. Thanks so much!

    • Maangchi New York City My profile page joined 8/08
      Posted October 6th, 2011 at 5:37 am | # |

      Thank you! My answers are here:
      “My dough didn’t turn out as wet as yours (based on the picture) but it still seems to be rising. Is that ok?”
      yes, it’s ok. Follow the exact ratio, the dough is supposed to be very wet. However yours turned out good. I’m happy for you.

      ” can i prepare the dough in advance”
      Yes, put the dough in a plastic bag and keep in the fridge. It will be ok up to 3-4 days.

      Good luck with your hoddeok making! : )

  65. asiuladob Warsaw My profile page joined 9/11
    Posted September 21st, 2011 at 4:40 pm | # |

    안녕하세요:)
    Today I finally found the time to try to make 호떡. It was my first Korean food I’ve made (ok, I don’t count my own variation of 참치 김치볶음밥). I must said it’s quite simple to make, the worst thing is sticky dough but the final result is unbelievable. I love them and my family as well. Thank you for your hard work. 감사합니다:)

  66. Elena Australia My profile page joined 8/11
    Posted September 6th, 2011 at 4:11 am | # |

    Maangchi!:)
    I tried this recipe and absolutely loved it!!but one question,
    Is the texture of the pancake supposed to be hard and chewy?I pressed mine on the pan really hard so it was quite thin!biting the pancake was tiring but it tasted good .haha

  67. Urahara Canada My profile page joined 8/11
    Posted August 29th, 2011 at 9:18 pm | # |

    Hello Maangchi!
    I just made Hoddeok for my friends and they are absolutely loving it! I’ve made 4 recipes tonight so far as a test, because I want to cook a korean meal for my mother in law… I made chamchijeon, hobakjeon and musaengchae, with hoddeok as a dessert and right now everything is voted a big big yes!
    Thank you so much for your hard work!

  68. McRobbah USA My profile page joined 8/11
    Posted August 24th, 2011 at 6:36 pm | # |

    Hi Maangchi! I just attempted your hoddeok recipe hoping to surprise my Korean wife & our kids. However my dough was way too wet. I followed your recipe with one exception that I added an extra cup of flour to try & dry it out a bit. I think my mistake was maybe in not mixing the yeast mixture & flour long enough. Could you please tell me approximately how long I should mix the yeast mixture & flour together?

    I’d love to get these perfect. My wife makes delicious Korean food, thanks to her Oma, so I don’t miss too much Korean food. She just won’t make hoddeok & I think it’s too expensive to buy at Hmart, since it seems easy to make.

    Thanks in advance!

    • Maangchi New York City My profile page joined 8/08
      Posted August 24th, 2011 at 9:16 pm | # |

      The ratio of all ingredients are very important for making good hoddeok. If you follow the exact measurements in the video, it won’t be a problem. The rising time may differ depending on your room temperature. Good luck!

    • Jasper Philippines My profile page joined 5/11
      Posted December 29th, 2011 at 10:01 am | # |

      i think it’s normal that the dough should be wet. I had the same problem at first, and I couldn’t work with the dough. The trick is to sprinkle lots of flour on the outer part of the “dough ball” . That way, the inner part is still wet and sticky, but the outer part is all floury, non-sticky and workable.

  69. Misstongshil Wash., D.C. Metro area My profile page joined 8/11
    Posted August 14th, 2011 at 12:33 pm | # |

    teehee, I made my first Maangchi recipes yesterday! Dakjuk and hoddeok (secret surprise dessert! :D)

    Umma (mom) & Appa (dad) were totally quiet minus the yummy slurpy sounds! “jaedero dwaetnae~!” (turned out right!) :D

    and then Appa was “food coma” mode in front of the tv with a random National Geographic show on… *sniff sniff* … what’s this… MMM SWEET SUGARY SMELLL~~ … UH OH… he turn’s into something between a child with a sugar craving and a bear!

    Sleepy Dad (SD)- what are you making now?
    Me: Hoddeok..?
    SD: ME TOO ME TOO! *crunchcrunch.. HOTHOT… mm…slurp…nomnomm*
    Me: you move fast when you wanna, eh? :)

  70. Chingoonyugyu Denmark My profile page joined 7/11
    Posted July 21st, 2011 at 10:37 am | # |

    This question might be a little foolish but is it allowed to use regular yeast or is it obligatory to use the dry yeast? :)

  71. MrsKorea Montreal My profile page joined 7/11
    Posted July 19th, 2011 at 1:15 pm | # |

    I left Korea when I was really little and now I am a proud mom to a baby boy. I remember eating these and my mom would tell me I couldnt have anymore then 3 and I would get upset. I made them over and over again and they are so goood. Thank you so much for bringing back my childhood memories and flavour!!

  72. Noah Lithuania My profile page joined 6/11
    Posted June 29th, 2011 at 3:18 pm | # |

    I just served this to my sister and her friend with some vanilla ice-cream and strawberries it was soooooooo tasty and sweet :)
    but the brown sugar sold in my country is very coarse… so it didn’t melt well :(
    it was crunchy :D nevertheless I really loved’em.
    oh and I made the soy bean sprout side dish, it was so delicious and it went well with the steaks I made :)
    Thank you so much for these wonderful recipes. They’re very easy to follow and awesome to taste
    Noah

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2011 at 10:42 am | # |

      ” vanilla ice-cream and strawberries”
      sounds great!

      “.. so it didn’t melt well”
      then cook it over very low heat and if possible, close the lid of the pan. The filling will be melted.

      “I made the soy bean sprout side dish, it was so delicious and it went well with the steaks I made”
      Agree with u!

  73. kurokokoro Phoenix, Arizona My profile page joined 3/10
    Posted June 25th, 2011 at 2:29 pm | # |

    I made this recipe a while ago and I LOVED it!!! I wouldn’t share with anyone. I plan on making them again when my sweet tooth is calling. Thanks for the great recipe! I love the show!!!!

  74. Parasite8 Canada My profile page joined 6/11
    Posted June 19th, 2011 at 11:01 pm | # |

    This is awesome!!! I’ve been looking for this recipe since I visited Korea over 10 yrs ago. It was my favorite food!! I was only able to find package version but prefer to make it from scratch. Thank you. Now that I’ve discovered your site, I’m going to look for the Korean buns (I think it uses Mochi flour)

  75. pammy north carolina, united states My profile page joined 6/11
    Posted June 17th, 2011 at 11:51 am | # |

    thank you so much for this recipe! :D Both my korean and american friends love it when I make this for them. ^^

  76. Cotton Candy Lover Singapore My profile page joined 6/11
    Posted June 14th, 2011 at 11:21 am | # |

    Hey Maangchi and Everyone,

    When I saw “invent your own fillings with your favorite ingredients!”, I decided to try using Gula Malaka (Palm Sugar) for the filling and it turned out super duber nice!! Ate just one tonight, the leftover will be my breakfast tomorrow.. ((:

  77. leo malaysia My profile page joined 6/11
    Posted June 8th, 2011 at 12:40 am | # |

    i dont have cinnamon powder.it is ok not using it??

  78. Drew North Carolina My profile page joined 6/11
    Posted June 7th, 2011 at 10:55 am | # |

    These were fun to make although I pressed the sugar in too hard on my first one and ended up with a cinnamon and sugar ball. Once I got the hang of it, the rest were easy. My vegetarian daughter had me make some with cooked broccoli and cheese and they turned out great.

  79. Charmaine Singapore My profile page joined 6/11
    Posted June 4th, 2011 at 11:04 am | # |

    Hello. Erm, is it alright to use raising flour to make the dough?

  80. AngelFrances Malaysia My profile page joined 5/11
    Posted May 19th, 2011 at 9:52 am | # |

    Hi Maangchi,
    I tried your Hoddeoks and its wonderba. The filling just melt in my mouth and sweet sweet sweet !!!! and yummmy !!! I ate two pieces right on and my stomach is so happy with it. ^o^ Just forget the diet. Thanks for sharing the great simple recipe. Muuuaacchhh !!!

  81. aobaob Lincoln, NE My profile page joined 4/11
    Posted April 23rd, 2011 at 11:45 pm | # |

    I had tried to make all kind of bread dough countless time in the past. It didn’t turned out right. I wasn’t sure why. So, I didn’t expect my dough to turn out any good this time. But I just wanted to keep on trying…

    I followed your steps… and OMG, my dough was fabulous!! I stuffed it with my left over baked chicken and cheese… it was really good. I loved it! Thank you so much!

  82. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted April 18th, 2011 at 9:36 pm | # |

    I made these together with my daughters today after watching your video. They were very impressed with the video and said 3 times “She is very smart”. Since they turned 4 they have become more and more interested in helping out in the kitchen. It’s very cute. And they make great observations. Today when we were making the dough for hoddeok, one of the girls said, “It smells like 빵!” I was glad we watched the video today because I didn’t have any walnuts at home, but you suggested sesame seeds and I love them that way. Delicious!

    • Maangchi New York City My profile page joined 8/08
      Posted May 19th, 2011 at 12:12 pm | # |

      Your 4 year old child’s comment about me makes me so happy! ppang! That’s true because of the yeast in the dough, it smells like bread! : )

  83. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted April 15th, 2011 at 11:12 pm | # |

    I just made these – they are super easy to make and so delicious! The cinnamon goes so well with walnuts!

  84. motzmart New York City, New York My profile page joined 2/11
    Posted April 15th, 2011 at 5:17 pm | # |

    hi…. i am here again…. i made my Hoddeok filling with msahed bananas, brown sugar & a sprinkle of cinnamon…. like it…. it is actually better to cook it at low heat with lid for the insides to cook better coz sometimes when i make this recipe, the inside is still kinda doughy….
    (**hard to flattened with some banana filling in it) and of course you need to watch over it…. a few times i get the other side perfectly cooked and once i flip it i tend to forget about it… then the other side burnt… anyways eating it is the best part… love the gooey-ness of the banana & brown sugar & a kick of cinnamon.. haha… thanks for sharing this recipe… i keep on experiment unusual more fillings.. i might try more fruits and share pics here..

  85. lindsey.kim My profile page joined 6/10
    Posted April 14th, 2011 at 11:54 am | # |

    I’ve made mine with chocolate chips and marshmallows…DELICIOUS!

  86. aroco017 My profile page joined 3/11
    Posted April 10th, 2011 at 11:24 am | # |

    Dear Maangchi,

    I absolutely love hoddeok, I treat myself to it every once in a while when I am walking around. I decided to try to make it myself! Thanks again for the wonderful recipe. Feel free to check out my attempt, http://farmeggs.wordpress.com/2011/04/10/hoddeok-sweet-pancake-with-a-brown-sugar-and-peanut-filling/

    Have a great day,
    Anna

  87. motzmart New York City, New York My profile page joined 2/11
    Posted April 3rd, 2011 at 12:04 pm | # |

    i just made this awhile ago…. love it… super tasty… i was thinking that i made a mistake but after cooking it…. YummmM!!! i didn’t any cinnamon or walnuts… just brown sugar.. but i know it’ll taste better if it has cinnamon in it… :0 thank you thank you for the recipes… i might start making baechu kimchi tomorrow… hope it’ll be a success…. and also kaktugi…. :)

  88. Ikkin-bot edmonton My profile page joined 9/10
    Posted April 2nd, 2011 at 1:53 pm | # |

    I just made Hoddeok again, but I switched up the filling and used lotus seed paste! It was great. Not as good as the original, but very good.

    Adventure: http://ikkin-bot.blogspot.com/2011/04/cooking-korean-redue-hoddeok-kinda.html

  89. maggs UK My profile page joined 1/11
    Posted March 8th, 2011 at 4:54 pm | # |

    Today was pancake day so i decided to make these instead of my usual pancakes!
    I had to make them with gluten free flour as my friend has coeliacs and i found the dough a little sticky for the filling but i managed to make them.
    Picture of the first two here:
    http://i95.photobucket.com/albums/l132/maggotgroves/DSCF0153.jpg

    They tasted really good and not too sweet, just right.
    Thanks for another really easy but tasty recipe

  90. nikujaga Singapore My profile page joined 2/11
    Posted March 7th, 2011 at 10:53 pm | # |

    Hey Maangchi!! I’ve tried your hoddeok recipe again and I’m back here to share the joy of my success!! This is my second attempt and god, it sure is awesome! I’ve found out what went wrong thanks to BxlSprout and Reinier :D I used instant yeast instead of dry yeast and through google, I find that less of instant yeast is to be used as compared to dry yeast, and there’s no need for warm water :D
    the hoddeok dough is chewy and there’s a very fragrant prata taste to it haha!! (look up roti prata if you haven’t tried one, it’s as sinful as it’s yummy) On top of the cheese and traditional filling, I’ve made one with nutella (as suggested by one of the comments in your youtube video). They’re all delicious and I’m now bloated from eating 3 of them! Thanks a lot Maangchi, for sharing such a great Korean recipe with us :)

    Rene

    • Maangchi New York City My profile page joined 8/08
      Posted March 8th, 2011 at 6:25 am | # |

      Rene,
      ” I’ve made one with nutella (as suggested by one of the comments in your youtube video). They’re all delicious and I’m now bloated from eating 3 of them! ”
      That’s awesome! : )

  91. Misdommingas AK My profile page joined 2/11
    Posted February 28th, 2011 at 2:29 pm | # |

    I nearly cried when I found this recipe! I remember walking with my twin sister with our mother through the markets in Seoul and eating one of these. Since coming to the US through adoption, I have never forgotten these tasty snacks that our mother always bought for us. The taste and smell brings back many good memories of my mother.

    Thank you, Maangchi for this recipe!

    ChaMee Ahn
    (my Korean name)

    • Maangchi New York City My profile page joined 8/08
      Posted February 28th, 2011 at 3:13 pm | # |

      ChaMee, nice meeting you through my website! I’m so touched by your story that it makes me cry now! Your mom would be proud of you if she knew you were making your own hoddeok and thinking about her.

      • Misdommingas AK My profile page joined 2/11
        Posted March 3rd, 2011 at 7:33 pm | # |

        Thank you, Maangchi! Maybe one day, I will be able to make hoddeoks for her too. :)

        I brought hot Hoddeok’s to my sister and the look on her face was priceless. My husband loves the hoddeok’s and told his parents about it in Spain. When we visit them this fall, I’ll be making hoddeok’s for his family. Thank you for all your wonderful recipes!

        ChaMee

  92. nikujaga Singapore My profile page joined 2/11
    Posted February 9th, 2011 at 4:52 am | # |

    Hey Maangchi! :D seeing those delicious looking hoddeoks made me want to try this so much!! I followed exactly the amounts and the time given in your recipe and found that the dough of hoddeok has a beer taste. Could i reduce the amount of yeast or the time taken for it to rise? And i guess I was too greedy trying to overstuff those hoddeoks haha. A couple of them exploded! >.<

    • BxlSprout Brussels, Belgium My profile page joined 5/10
      Posted February 10th, 2011 at 2:28 pm | # |

      Hi Nikujaga, I’m not Maangchi but I have some ideas while she is away. A beer taste means the dough overproofed, I see you’re in hot humid Singapore so all yeasted doughs will rise faster. It’s a good idea to watch the dough, not the clock, and wait till it looks big and sponge-y like Maangchi’s does. Experiment with using a pinch more salt to slow down the fermentation of the yeast. If that doesn’t work, you could try reducing the yeast very slightly, combined with the slight increase in salt. When there is less baker’s yeast, and particularly in a tropical environment, the dough will pick up wild yeasts in the air: not a bad thing, sourdoughs are wild yeasts too; but then check if your dough turns a funny colour (pinkish, say) or smells bad. If so, it picked up a ‘bad’ yeast and you should throw the batch out. If you use the baker’s yeast amount in the recipe, though, there will be so much ‘good’ yeast fermenting the dough the ‘bad’ yeasts will be crowded out. That’s why reduce fermentation time, then slightly increase salt, and only if those don’t work use slightly less baker’s yeast along with the salt increase. Don’t worry though, it’s a very unusual occurence to pick up a real ‘bad’ yeast–I lived in subtropical Asia 5 years and have been fermenting breads and tempeh for decades–be confident, try! Your nose will tell you if by very small chance you got a weird yeast. It wouldn’t make you sick to eat it either, you’d try a bite and it would taste off and you’d throw it out. Relax and enjoy hoddeok in Singapore!

    • Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
      Posted February 12th, 2011 at 7:55 am | # |

      If i may…. If you stick to the recipy it shouldn’t have a beer taste, maybe try a different brand of yeast? Don’t use brewing yeast!
      Overstuffing is okay! Usually the last one gets the left over stuffing :)

  93. Nephry Germany My profile page joined 1/11
    Posted February 6th, 2011 at 8:15 pm | # |

    Oh my god these are the best pancakes I’ve ever had! All my friends loved them, thank you so much for the recipe! :)

  94. Carlashi03 Philippines My profile page joined 2/11
    Posted February 4th, 2011 at 4:02 am | # |

    Yay! just finished cooking my very fist korean pancake!!! waaaaah. Im so glad most of the people at home liked it! I plan on making another one with different filling, probably some ground meat. Do you have any suggestions, Maangchi?

    Anyway, ur such an angel! I love you! I’ve been longing to taste hoddeok until I bumped into your website! This site is really cool! Come to Philippines! hahaha

  95. grzegorz1014 Berkeley, CA My profile page joined 2/11
    Posted February 3rd, 2011 at 6:53 pm | # |

    OMG!!!! YES!!! The first time I went to Korea was when I had a 12 hour lay over from Hong Kong to Los Angeles. I walked around in the freezing cold in Seoul, saw these and didn’t know what it was…just knew it was 1000 Won. IT WAS SOOOO GOOD. I can’t believe I stumbled upon a recipe for this on your website. I LUV U!!!

  96. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted January 8th, 2011 at 10:07 pm | # |

    I ran out of white flour the other day when I made these so I used half white and half whole wheat. They turned out great!

  97. Tae Cha NW IN. My profile page joined 12/10
    Posted December 9th, 2010 at 1:40 pm | # |

    Does this have another name when filled with (hodeok) sweet beans?

    Tae

  98. Kayla Baltimore, Maryland My profile page joined 11/10
    Posted November 28th, 2010 at 3:56 pm | # |

    I made these on a really bad day and it made everything so much better. It’s funny how cooking and sharing food with family can improve your mood, but for me it does. The first few I made looked kind of sad, but once I got the hang of it they came out great. I made some with cheddar, some with the traditional filling, and some with shredded sweetened coconut.

    Thank you, Maangchi, for a recipe that brightened my day!

  99. Yummy601 My profile page joined 11/10
    Posted November 8th, 2010 at 10:00 pm | # |

    Hello! I made this tonight and it came out great. Thanks for the great recipe! I have a question though, are you suppose to use light brown sugar or dark brown sugar? The fillings in my hoddoek was not like syrup, the sugar was still kind of hard… Did I not cook it covered for long enough? I let them cook covered for about 30-60 seconds. Does the type of brown sugar make a difference? I remember my mom making these and the inside was syrup like, kind of gooey. Your help would be much appreciated!

    • Maangchi New York City My profile page joined 8/08
      Posted November 9th, 2010 at 11:03 pm | # |

      “The fillings in my hoddoek was not like syrup..” yes, cook it covered for longer over low heat until the sugar melts. You could use either white or brown sugar.

  100. borrower2 Tennessee My profile page joined 11/10
    Posted November 5th, 2010 at 12:03 am | # |

    I just finished doing my Happy Dance! I was so excited about finding your receipe for Hoddeok. We spent 3 years in Korea and I used to love to stop and eat these at the market. Sitting around the iron griddle that the ahjooma was cooking them on. I have so many good memories of Taegu, Korea and this is one of the best ones. We always sat and ate them on the spot while they were hot. So this week-end my grandson is going to eat his first Hoddeok. Thank you for all the hard work on your site!!! I love it.

  101. mirenski Philippines My profile page joined 10/10
    Posted November 2nd, 2010 at 9:43 am | # |

    Oh my goodness! This looks soooooooooooooooo yummy! I have to try this real soon!

    ♥ Miren

    • mirenski Philippines My profile page joined 10/10
      Posted February 5th, 2011 at 9:22 pm | # |

      Finally made hoddeok! It was soooooooooooooo good. My grandmother asked me to make more for her. Thank you! My next project is jappchae. ♥Miren

  102. landstrykare Montreal, Canada My profile page joined 10/10
    Posted October 23rd, 2010 at 11:01 pm | # |

    I made these. (Really great, by the way) I didn’t cover for a few minutes, but it was really great anyway. Is there a drastic difference if I had done that? I used a sweet bean and semolina (suji halva) filling for a nice Korean and Indian mix.

    • Maangchi New York City My profile page joined 8/08
      Posted October 25th, 2010 at 9:07 am | # |

      oh, you used sweet bean for the filling.
      If you use brown sugar filling, you may need to follow the direction. The reason I cover for a few minutes over low heat is to melt the sugar filling thoroughly and cook the dough properly, but it sound like yours turned out good. Great!

      • landstrykare Montreal, Canada My profile page joined 10/10
        Posted October 26th, 2010 at 2:40 pm | # |

        Ah, that makes sense! I also wanted to add that I had to freeze some fully cooked hoddeoks (separated with parchment papers in an airtight container) since there was too much, and it baked in the oven @ 300 degrees C for 20 minutes- great and good as new, not soggy or weird at all!

  103. stitchgal My profile page joined 10/10
    Posted October 14th, 2010 at 1:24 pm | # |

    I would like to make these for a potluck event at a friend’s house. But I’m afraid it may not taste as good when it cools down, can we heat it up in a toaster or oven before serving?

  104. julialow Melbourne, Australia My profile page joined 8/10
    Posted October 6th, 2010 at 9:00 am | # |

    i made them with peanut butter and nuttella! so yum! the peanut butter was melting from inside when i ate them. my friends loved them too!

  105. ZombieCheeze My profile page joined 10/10
    Posted October 3rd, 2010 at 3:43 pm | # |

    This is a perfect recipe. It came out exactly as advertised, beautiful and DELICIOUS!! I LOVED making hoddeok with my host mom in Korea. So much fun. I goofed around with the fillings a lot; I made one with brown sugar, nutmeg and vanilla, another with Cotswald cheese, some with patt (sweet red bean paste), these are SO versatile! I can’t wait to think up more fillings!

    Also, these freeze (uncooked) nicely and when you want them for breakfast just defrost them the night before and cook them up before you go to work.

    AMAZING!

    • Maangchi New York City My profile page joined 8/08
      Posted October 4th, 2010 at 10:49 am | # |

      great news! “these freeze (uncooked) nicely and when you want them for breakfast just defrost them the night before and cook them up before you go to work.” Thank you very much for the tip!

  106. jane_p20 toronto My profile page joined 9/10
    Posted September 21st, 2010 at 6:50 pm | # |

    this is making my mouth water..i want to try making this…but I always have a bad experience using yeast…my dough always comes out really really bad.
    i’ll give it a shot tho…hopefully I’ll be able to send you a really good picture!

    • jane_p20 toronto My profile page joined 9/10
      Posted October 6th, 2010 at 12:55 am | # |

      hi maangchi, i made it! it came out perfectly just like the photos…im so proud of myself! lol.
      just one question tho, is the bread/pancake suppose to taste kind of sour?
      Thank you! <3

      • ZombieCheeze My profile page joined 10/10
        Posted October 8th, 2010 at 5:03 pm | # |

        I think you probably used a little too much yeast, or let the dough sit too long. It should be mildly yeasty, but not “beery”. :)

  107. cparkx3 My profile page joined 9/10
    Posted September 15th, 2010 at 1:22 am | # |

    My gf and I make this all the time!!
    it’s so yummy! All my friends think it’s delicious too!

  108. Ikkin-bot edmonton My profile page joined 9/10
    Posted September 12th, 2010 at 3:37 pm | # |

    I make hoddeok this week, both cheese and sugar, and it was amazing! Thanks for the great recipe!

    I blogged about it here:

    http://ikkin-bot.blogspot.com/2010/09/hoddeok-korean-street-food-experiment.html

    • Maangchi New York City My profile page joined 8/08
      Posted September 12th, 2010 at 8:22 pm | # |

      yes, you entered the contest with your hoddeok photo! Uh oh! hoddeok! lol, good luck in the contest!

  109. Souavarat Houston, Texas My profile page I'm a fan! joined 9/10
    Posted September 10th, 2010 at 7:34 pm | # |

    I love hoddoek! It is my first recipe i tried! And it was really good and my first time I made it was a SUCCESS! All my family loved them. I love the brown sugar, cinnamon, and pecans or walnuts. This is my favorite. So delicious!

  110. meganparenteau My profile page joined 9/10
    Posted September 3rd, 2010 at 8:30 pm | # |

    hi!
    i love your hoddeok recipe!
    i made it as an assignment for a class and they all loved it and begged for more!
    i want to make it again and was wondering can you freeze them or put them in the fridge to save them for another day? and if you can how?

    Thank You!
    -Megan

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2010 at 6:16 am | # |

      You can keep the leftover dough in the fridge for a couple of days. Freshly made hoddeok is the best.

  111. ChuChuRei Florida My profile page joined 8/10
    Posted August 29th, 2010 at 5:30 pm | # |

    I made my first batch of hoddeok this afternoon. I’m dating someone who is Korean now, so I want to be able to impress him with my cooking. The recipe turned out amazing, and I’m going to be doing the cabbage kimchi recipe sometime this week. I love spicy food, so hopefully my first time making kimchi is a success. Thank you so much for showing us your recipes and making videos to help out. (:

    • Maangchi New York City My profile page joined 8/08
      Posted August 31st, 2010 at 10:41 am | # |

      I hope your kimchi turns out great! You will impress your Korean friend with your kimchi again! : )

  112. mushilsw My profile page joined 8/10
    Posted August 28th, 2010 at 11:25 pm | # |

    I made this today but instead of using brown sugar, I made it with red bean paste to satisfy my chinese parents. They turned out great! But next time I will definitely try out the brown sugar.

  113. ramen_kimchi My profile page joined 8/10
    Posted August 13th, 2010 at 8:24 am | # |

    I like to ask for the dough keep it in freezer or ? Because I tried putting in the fridge but the dough itself become to be wet n more sticky -__-||

    • Maangchi New York City My profile page joined 8/08
      Posted August 28th, 2010 at 11:32 pm | # |

      I never freeze the dough, so I can’t give you the answer. The dough will keep rising in the fridge because it contains yeast. It’s natural.

  114. Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
    Posted August 11th, 2010 at 2:34 pm | # |

    I made hoddeok last night and it was amazing.
    It was so amazing in fact, that I couldn’t take any pictures of it. By the time I thought of taking pictures of my hoddeok, they were already all gone.

    I used the dough recipe for eight pieces. Four of them had the brown sugar/cinnamon filling with toasted sesame seeds added. I stuffed the other four of them with mozzarella cheese and ate them with marinara sauce. I had to put half of them in the fridge overnight, but I reheated them in the toaster oven. They came out crispy and melted and delicious like they should be.

    • Maangchi New York City My profile page joined 8/08
      Posted August 11th, 2010 at 10:53 pm | # |

      “By the time I thought of taking pictures of my hoddeok, they were already all gone.” haha! understood!
      melted mozzarella cheese, yum!

  115. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted August 4th, 2010 at 9:18 pm | # |

    Yum! I made these today with the kids. They helped to mix the sugar and cinnamon (of course eating lots in the process). I really enjoyed these, they are always my favorite snack to buy at rest stops in Korea. I will admit that I ate 1 too many today, but it’s been a long time since I’ve been able to eat hoddeok. One of my daughters couldn’t stop eating either. Next time I will try these with cheese since my son is crazy for cheese.

    • Maangchi New York City My profile page joined 8/08
      Posted August 11th, 2010 at 10:54 pm | # |

      yeah, so did I! When I make hoddeok, I eat too much and then I am worried about gaining weight! : )

  116. kosanad60 My profile page joined 7/10
    Posted July 22nd, 2010 at 10:31 pm | # |

    so i always wanted to try this recipe because it looks so easy to make, and indeed it was, i love it and so do my younger brothers and sisters. thank you for sharing this with us

  117. JulieVeg MA My profile page I'm a fan! joined 5/10
    Posted July 18th, 2010 at 4:50 pm | # |

    Thanks Maangchi for the recipe! I have been buying the prepackaged hoddeok from the Korean market for years. So I was excited to see you post the recipe. The store bought ones cannot compare to homemade! I have made them a few times already. Last week I taught my neice and nepthew how to make them and they are in love! My nephew demanded the recipe and any indgredients he didn’t have at home so he can make them whenever he wants, he’s only 11! Thanks again and keep the recipes coming. Especially vegan/vegetarian ones ;)

    • Maangchi New York City My profile page joined 8/08
      Posted July 19th, 2010 at 1:11 am | # |

      “The store bought ones cannot compare to homemade!” I agree with you! Your 11 year old nephew wanted to learn the recipe? so cute!
      : ) But you did a good job because you taught them how to catch fish instead of feeding fish. fish is “oh uh hoddeok” in this sentence! lol.

  118. koreagirl95 Ohio My profile page joined 7/10
    Posted July 11th, 2010 at 2:36 am | # |

    Thank you so much for this recipe! I made these today while I was babysitting my younger brother and sister. They’re very picky eaters and they LOVED 호떡! I also made my brother 게란말이 and he loved that as well! I was going to show you some pictures, but everything was eaten so quickly I didn’t have time to get pictures!

    My little brother loved the 호떤 and 게란말이 so much that when my mom told him it was time for bed (he had fallen asleep on the couch) he told her (while he was half-asleep) “Mommy! Today Ashleigh made these two Korean foods and they were SO yummy! She made pancakes and eggs, and I loved the Korean food! The pancakes were very yummy, tell her to make them again!” When my mom went downstairs to tell my dad, he had found one left over 호떡 (it was a few hours old) and had eaten it. So when he saw my mom he said “These Korean pancakes Ashleigh made were really good, she’s going to have to make them again!”.

    I feel so proud that I’m finally considered a good cook and it’s all thanks to you <3 I can't wait to cook more yummy Korean food for my family.
    감사합니다!

    • Maangchi New York City My profile page joined 8/08
      Posted July 19th, 2010 at 1:14 am | # |

      awesome! ““These Korean pancakes Ashleigh made were really good, she’s going to have to make them again!” You must have been very happy when you heard that! Listening to your story makes me happpy, too. Happy cooking! : )

  119. hellokitty08 My profile page joined 5/10
    Posted July 4th, 2010 at 7:15 am | # |

    I have a question about this ddeok. Is this the ddeok that’s realllyyy sweet and on the inside it’s brown and very slimy and sticky?? But doesn’t have the nuts consistency? I remember I had this a long time ago at the Korean supermarket but I don’t know what it’s called.

    • Maangchi New York City My profile page joined 8/08
      Posted July 4th, 2010 at 11:04 am | # |

      It’s not ddeok (rice cake). hoddeok! It’s uh oh hoddeok. : ) “realllyyy sweet and on the inside it’s brown and very slimy and sticky?? But doesn’t have the nuts consistency?” yes, indeed! They did not use nuts in the filling?

  120. um_grapes My profile page joined 6/10
    Posted June 27th, 2010 at 3:02 pm | # |

    is it ok to use rice flour?

  121. jessw. My profile page joined 6/10
    Posted June 27th, 2010 at 4:36 am | # |

    maangchi!
    i tried this recipe today and it was a success!
    my parents are really picky eaters but they absolutely loved this!
    im so happy that they liked YOUR recipe! :D
    i am going to cook some more of your delicious recipes! :)

  122. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted June 13th, 2010 at 4:30 pm | # |

    I am eating a delicious hoddoek right now :) I halved the recipe and used a very finely ground whole wheat flour and didn’t tell my husband it’s not white flour (shh, he still doesn’t know!) I filled it with a mixture of crushed peanuts, black sesame seeds and sugar. The first time I made these :) the flour drove me crazy. It’s silly but I hate the feel of dry flour on my hands! This time I made them with my hands very wet and they even turned out better shaped. My husband just finished his and said ‘c’est pas mal’ (it’s not bad) which is a good compliment for food from a French speaker. Thanks Maangchi!

  123. sagua My profile page joined 6/10
    Posted June 8th, 2010 at 2:47 am | # |

    Hi Maangchi,

    How have you been? Hope eveything is great and blessed for you and your family. I am thinking to make Hoddeok and wonder whether it is possible for me to mix all purpose flour with soya bean powder? The reason for asking is because I have lots of soya bean powder left after I made rice cake the last time and do not know what to do with it. It is a waste if I were to just let it sit there till expiry. The powder is rather expensive as I bought it at a Korean supermart.
    Please kindly advice.
    Tks always,
    Sagua

    • Maangchi New York City My profile page joined 8/08
      Posted June 8th, 2010 at 5:20 pm | # |

      hi, Sauga (apple in Korean),
      “..whether it is possible for me to mix all purpose flour with soya bean powder?”
      I don’t know. When I’m sure about the result, I can say yes. But a little bit of soy bean powder will be ok, don’t you think so?

  124. iceflurrie My profile page joined 6/10
    Posted June 2nd, 2010 at 3:32 pm | # |

    maangchi!! i loved the recipe! loved it so much i blogged about it and registered here to tell you ;) http://skinniegenes.blogspot.com/2010/06/making-korean-sweet-pancakes-hoddeok.html

    can’t wait to try out your other recipes!

  125. docpark US My profile page joined 5/10
    Posted May 24th, 2010 at 2:54 pm | # |

    I tried your recipe and it was so wonderful, I blogged about it (link with pictures below). I am amazed at your site and you are fulfilling a true need -second generation Korean Americans who know how to cook some things but not all thinkgs Korean, and for myself, living out in the midwest, I only make it out to Korea town in NY about once a year.

    Thank you Maangchi! Also, my son really liked the mozzarella stuffed hoddeok which he topped off with marinara sauce.

    http://golfism.org/2010/05/24/hoddeok-korean-comfort-food/

    • Maangchi New York City My profile page joined 8/08
      Posted May 26th, 2010 at 10:06 am | # |

      yes, I checked your blog and found you made fantastic looking hoddeok! Looking at your hoddeok photo makes me feel like hoddeok right now! Uh oh, hoddeok, it’s been a while I have not made it! : )

      • docpark US My profile page joined 5/10
        Posted May 26th, 2010 at 3:15 pm | # |

        I’ve been telling everyone about your site. I have three obsessions in no particular order:

        1. golf
        2. technology
        3. FOOD

        I’m going to try our your sujebi recipe. I remember my grandmother making this as a child. It’s amazing how food connects you to memory and family. Keep it up!

        • Maangchi New York City My profile page joined 8/08
          Posted May 27th, 2010 at 2:05 pm | # |

          Let me know how your sujebi turns out. Please take a photo and send it to me if you can. I agree that certain food brings back good memories from the past. Thank you!

  126. Fra My profile page joined 5/10
    Posted May 15th, 2010 at 12:31 pm | # |

    I made for the first time Hoddeoks with diferent fillings as vegetables fruits meat nuts WOW so many things to do with your fantastic recipe .Thanks again Maanghi! My favor is with carrot marmalade. mmmmmm

    • Maangchi New York City My profile page joined 8/08
      Posted May 17th, 2010 at 6:52 am | # |

      carrot marmalade filling sounds good to me! Next time you make it again, please email me some photos! Thank you!

  127. chocolove My profile page joined 5/10
    Posted May 13th, 2010 at 8:47 pm | # |

    MAANGCHI!!!!! what do i do??? the dough didn’ rise at all!!! :( it is already my second time making it but it still didn’t rise… do you have something to suggest?

    • Maangchi New York City My profile page joined 8/08
      Posted May 13th, 2010 at 10:05 pm | # |

      Check expiration date of the yeast. Or you might have dissolved the yeast in very hot water. The yeast water should be warm (about 100 Farenheit: 40 Celsius). If it’s too hot, it will kill yeast so that your dough won’t rise.
      Let me know how it goes, please

      • chocolove My profile page joined 5/10
        Posted May 13th, 2010 at 10:16 pm | # |

        :O thank you!! :D and also do we have to put a plastic on it or just let it like that?

  128. wooglemyshoogle Seattle, Washington My profile page joined 1/10
    Posted May 11th, 2010 at 7:04 am | # |

    Hi Maangchi! My name’s Reanne and I’m in the middle of trying out your hoddeok. I forgot to add the yeast in the liquid mixture and added it when I added the flour. Would it make a difference if I added it in a little late? >..<

  129. fridabag15 New Jersey My profile page joined 5/10
    Posted May 9th, 2010 at 11:14 am | # |

    In celebration for Mother’s Day I offered to make my family (mother, older sister, and 7 year-old niece) Hoddeok for breakfast. I decided to make 3 filled with apples (in addition to the brown sugar and cinnamon), 3 with banana covered with the juice from some chopped strawberries (I kept them frozen and thawed them out the night before) and 2 mixed with the both. I got a little worried when I didn’t see the dough rise, or maybe it was because the bowl was too big for me to notice. Anyway, I did everything according to your recipe and the pancakes were a huge hit! I love fruits in general so this did the trick for me! My mother has a habit of telling her co-workers of all the korean food I make and I have a feeling she’ll be talking about these pancakes tomorrow. :-) I’ll definitely be making these again in the future. Thank you, Maangchi.

    • Maangchi New York City My profile page joined 8/08
      Posted May 9th, 2010 at 12:26 pm | # |

      oh, my god, the filling made with “banana covered with the juice from some chopped strawberries” sounds very delicious! You were very nice to your mom and your family on Mother’s day! I’m very happy to hear about your successful Mother’s day event!

  130. Sookie Malaysia My profile page joined 4/09
    Posted May 9th, 2010 at 3:09 am | # |

    Haha! I make this pancake for my mum on Mother’s day… and my mum love it… aza….

  131. cutechubster Calif My profile page joined 5/10
    Posted May 6th, 2010 at 8:53 pm | # |

    Just wondering, is it possible to store cooked ones for the next day? Will baking it the next day be any good?

    • Maangchi New York City My profile page joined 8/08
      Posted May 7th, 2010 at 7:06 pm | # |

      hi, I’m copying and pasting this from this page for you,
      “Serve or eat hoddeok right after you make it. If someone gives me cold hoddeok, I will feel insulted. I will refuse to eat it and save my empty stomach for kimchi and rice!”

    • Kajagoogoo My profile page joined 4/09
      Posted May 13th, 2010 at 3:50 pm | # |

      I actually find that they come out pretty good if you stuff then freeze them. You can fry them straight from the freezer, you just have to flip them an extra time in the pan before you press them down.

  132. cutechubster Calif My profile page joined 5/10
    Posted May 6th, 2010 at 8:52 pm | # |

    Hi maangchi, I tried your recipe with a Vietnamese twist. I used shreded coconut and chopped roasted peanuts as a filling. Tasted great. Thank you for sharing your recipe.

  133. Thaory Montreal My profile page I'm a fan! joined 9/09
    Posted May 5th, 2010 at 3:16 pm | # |

    Hey Mangchi!

    Do you think I could put nutella inside? lol

    Or ive been thinking Coconut sesame and sugar filling ^^

    What do you think ?

    • Maangchi New York City My profile page joined 8/08
      Posted May 5th, 2010 at 3:59 pm | # |

      nutella filling sounds like fabulous! Let me know the result!

    • andersmithy My profile page joined 5/10
      Posted May 20th, 2010 at 12:32 am | # |

      I just tried it with nutella… totally delicious! Definitely worth a shot. Thanks for the wonderful recipe Maangchi, and the nutella idea too Thaory.

  134. susymadino Oaxaca, Mexico My profile page joined 4/10
    Posted April 21st, 2010 at 11:13 pm | # |

    Hi!! I’m from Mexico and let me tell you, this recipe it’s just great!! I want to learn to cook korean food and this was a very good and delicious beginning. I’ll try another recipes very soon. For me is a little difficult to find some ingredients because I live in a small city, but I’ll do my best. Thank you very much for share your knowledge.

  135. mtmadrid Miranda - Venezuela My profile page joined 3/10
    Posted April 18th, 2010 at 11:24 am | # |

    Dear Maangchi, we love HODDEOK, my daughter likes them a lot. I am writing to tell you the things I had to do to achieve the hoddeok’s. Here you cannot find brown sugar (its really sucks), after much thought, I realized I could solve the problem if I used white sugar mixed with molasses. In the end, after trying several times, I found that if you mix 1 cup white sugar 1 teaspoon molasses, you can get a very good and moist light brown sugar. After that, is so easy to make them!
    I’m thinking next time to try the recipe for kimchi, if I can find the Nappa Cabbage, (if so, I will told you) Thanks again for your site, your recipes and videos, its rocks!

    • Maangchi New York City My profile page joined 8/08
      Posted April 18th, 2010 at 9:45 pm | # |

      “I found that if you mix 1 cup white sugar 1 teaspoon molasses, you can get a very good and moist light brown sugar. After that, is so easy to make them!”
      It sounds like more delicious than brown sugar filling! : ) You are very creative!

  136. skmaybe Scotland My profile page joined 5/09
    Posted April 17th, 2010 at 10:12 am | # |

    Hi Maangchi,
    Your site stops me from being too homesick for the time I spent in Cheongju-si.
    I first tried hoddeok there, a husband and wife team made and sold them on the street near my apartment, and although I’ve tried making them myself, they’ve never been quite right. Can’t wait to try your recipe.

    Just to say, the hoddeok I used to buy had a filling of brown sugar and sesame seeds. Since I don’t like cinnamon, this was perfect for me, and I’d recommend trying it, it is deeeeee-licious! I am curious about the cheese-filled ones though…

  137. JaiL My profile page joined 12/09
    Posted April 16th, 2010 at 3:26 am | # |

    Thanks Maangchi for the great recipe! I just made it tonight and everyone loved it. We usually get the boxed hoddeok when we make it at home, but I’d rather make it fresh and you make everything so easy.

    One thing though, the texture of the dough didn’t have as much bite as it should. My mom suggested (while she was eating her third hoddeok) that I use a mixture of regular flour and sweet rice flour to give it that extra texture. I plan on doing that next time but also wanted to see what you thought of that. I was thinking of doing a 50/50 ration, any suggestions?

    (In Korean the phonetic for the texture I’m talking about is ko-suh-woh. Unfortunately I don’t have Hangul on my computer)

  138. kelikimoon alaksa My profile page joined 4/10
    Posted April 13th, 2010 at 6:15 pm | # |

    This Pancake Recipe Sound Delicious Gracias Maangchi!

  139. Misao25 rosamond, CA My profile page joined 4/10
    Posted April 12th, 2010 at 3:23 pm | # |

    here is the picture of my recipe hoddeok and translated into Spanish

    http://serenaysusintentosdecocina.blogspot.com/2010/04/hoddeok-sweet-pancakes-receta-de.html

    • Maangchi New York City My profile page joined 8/08
      Posted April 12th, 2010 at 5:34 pm | # |

      Thank you very much! My Spanish-speaking readers will be appreciated! I will twit twit about it! Gracias!

  140. tutora Budapest, Hungary My profile page joined 4/10
    Posted April 10th, 2010 at 3:36 pm | # |

    hi Maangchi!~

    i liked your video so much that i had to make my own hoddeoks. as i don’t eat sugar, i didn’t put any in the dough, and i used brown flour. and of course i made it with cheese…
    i tried the ‘real’ one when i was in korea – so i know how the original tastes. *^.^*
    anyways… this version turned out to be delicious too.
    thanks for the recipe, the video, your smile and good mood! you rock!

    here is my blog entry: http://tutorafoz.freeblog.hu/archives/2010/04/10/sajtos_hotteok_koreai_tlttt_palacsinta/

    and the picture:

  141. ixchelisima Granada, Spain My profile page I'm a fan! joined 9/09
    Posted April 10th, 2010 at 8:08 am | # |

    Hola!

    I tried making this pancakes, but I couldn’t find the dry yeast. I don’t know if I can find it here in Spain, I’ve looked everywhere, and the brown sugar doesn’t look like the one you are using(like pasty)I Hope my aunt can send me what I need from the States.

    Am dieing to taste the pancakes. :-(

  142. Misao25 rosamond, CA My profile page joined 4/10
    Posted April 10th, 2010 at 2:55 am | # |

    thanks for this recipe, is delicious, my husband loved it, I hope you do not mind but I’d like to publish on my blog but in Spanish, of course if I get your permission

  143. tooshie My profile page joined 4/10
    Posted April 4th, 2010 at 12:05 pm | # |

    I tried making this but the thing is my dough will NOT rise! what could i be doing wrong :(

    • Maangchi New York City My profile page joined 8/08
      Posted April 4th, 2010 at 7:29 pm | # |

      sorry to hear that! There could be so many reasons why your dough doesn’t rise. Maybe the water was too hot? Or the yeast was not good quality? Or your room temperature is low?
      Ask my other readers if you want to discuss more about this. http://www.maangchi.com/talk/forum/general-discussion

      • tooshie My profile page joined 4/10
        Posted April 6th, 2010 at 5:24 pm | # |

        now that you mention it! I think my kitchen window was open. I’ll try this again next week :)
        and by the way, I did end up making this with the “dead” dough. The filling was amazing! I find the brown sugar to cinnamon ratio was just perfect :) thank you!

        • JaiL My profile page joined 12/09
          Posted April 16th, 2010 at 3:36 am | # |

          I’ve made doughs before and any of Maangchi’s reasons are good ones on why a dough won’t rise. The number one reason I found was the temperature of the water you use. The ideal temperature should be around 105-110 F. The water should be more luke warm then warm. A good way to test that you have the right temperature water (and good yeast) is to combine the yeast with water and the sugar and let it sit for about 10 mins. You should start to see bubbles forming at the top of the water. If you don’t something is wrong.

  144. kokako My profile page joined 3/10
    Posted April 4th, 2010 at 10:34 am | # |

    Hi Maangchi,
    just wanted to say a ‘big’ thank you for this video recipe. I’ve never imagined myself making this super tasty hoddeok at home. Many years ago when I had first tried, it turned out to be a complete disaster and gave up to make my own. Yet, this time with your recipe it was simply a great success! What surprised me is that my husband during his trip in Korea didn’t enjoy hoddeok from a street stall because of those sticky & sweet syrup, but somehow loved yours : ) I’ve already made it twice. For my second attempt I divided the dough into 16 pieces instead of 8 which, I think, is still nice & reasonable sizes.

    I’ve tried some of your other recipes and it never disappointed me. Thank you SO much for sharing authentic Korean cooking recipes.

  145. vegamarie Masan, South Korea My profile page joined 3/10
    Posted April 4th, 2010 at 4:41 am | # |

    Hi, Maangchi-

    I tried your hoddeok recipe today and made it for my friends as an Easter treat. I remember the first time I had them when I was in Insa-dong in Seoul. The filling was so hot, I burned my tongue, but it was wonderful! These turned out well. I will make them again. Thanks for the recipe.

    Here is a picture of my hoddeok. Well, I hope it works. I posted it on my facebook page.

    http://www.facebook.com/home.php#!/photo.php?pid=30945663&id=135501726

    Thanks again for your wonderful recipes and insightful videos.

    • Maangchi New York City My profile page joined 8/08
      Posted April 4th, 2010 at 7:32 pm | # |

      Hi,
      “These turned out well. I will make them again” wonderful!!

      Please email the photo of your hoddeok to me at maangchi@gmail.com.
      I will post it on my website to share it with my other readers. Many readers don’t have a facebook account.

  146. Grease My profile page joined 4/10
    Posted April 2nd, 2010 at 10:48 pm | # |

    Thank you Maangchi, for posting this recipe! I’ve tried hoddeok once and fell in love. After that day, I couldn’t find it anywhere. Now I can make it myself. :)

  147. nombelina Netherlands My profile page joined 3/10
    Posted March 29th, 2010 at 9:43 am | # |

    I made hoddeok last week while visiting my mom. They turned out great :). I think my dough was a bit softer than yours because the balls lost their shape a bit while I was making them. Should I have let them rise a bit longer or might my dough have been a bit too wet?

    My attempt: http://nombelina.com/savory-hoddeok-korean-pancakes/

    • Maangchi New York City My profile page joined 8/08
      Posted March 31st, 2010 at 8:00 am | # |

      Your hoddeok looks great!
      “the balls lost their shape a bit while I was making them.”
      Then add some more flour to the dough and knead it.

  148. V My profile page joined 3/10
    Posted March 26th, 2010 at 11:50 pm | # |

    Maangchi!!! I am such a huge fan and I really like these hoddeok they also remind me of my mom’s pupusas from El Salvador only its corn flour and one is with cheese and the other with cheese and shredded pork meat, we sometimes make them with bean and cheese and they come out yummy too, thanks for the recipe I am going to show my Mom this I am sure she is going to love it. YOU ROCK MAANGCHI!!!!!!

    • Maangchi New York City My profile page joined 8/08
      Posted March 27th, 2010 at 10:14 am | # |

      Yeah, interesting! There are so many similar food across the cultures! Let me know how your mom says about Korean style hoddeok.

      • V My profile page joined 3/10
        Posted March 29th, 2010 at 12:02 am | # |

        MAANGCHI!!!!! Oh my it was so overwhelming, I made some for my mom and she loved them, it was so crazy because she loved them too much she started calling my family, and then my family started coming over and announced it to everyone, at first my mom’s accent made it sound like “Hot Dog” and it was funny hehehe We started a meal for everyone and talked about your recipes and they all loved your Hoddeok, some were also interested in your SoonDooBoo JIgae. Everyone had fun mostly the little ones in the family. We were all happy THANK YOU SO MUCH MAANGCHI!!!!! You made my family really happy :) YOU ROCK!!!!!

  149. Danny2107NL The Netherlands My profile page joined 3/10
    Posted March 25th, 2010 at 4:37 am | # |

    Dear Maangchi,

    Today I tried your recipe for 호떡~ I made the Korean pancakes for my family (first try) :) the traditional ones and also the one with mozerella. They tasted fabulous! Thank you so much for all your wonderful recipes and for offering such a great way to learn more about Korean cuisine. Our hearts are filled with gratitude~~ and our stomachs with good food haha ^___^ Wishing you best of luck with your website and youtube vlog! Hope more people will get to know about you, besides learning how to make wonderful things, they also will get to know a wonderful person~~ please always stay happy and healthy Maangchi!!

    Warm regards from the Netherlands~!

    Danny

  150. uhmerm Canada My profile page joined 3/10
    Posted March 24th, 2010 at 9:10 pm | # |

    Aha! The first Maangchi recipe I ever attempted. When the video came up in my subscription, I watched it and thought to myself, ‘you know, this looks so good and it’s rather simple, I should make it!’ So I did, and I probably used too much filling but I just couldn’t stop eating them! Everyone loved them! I’ve been craving them since so I’m making them again tonight.
    Thanks for all the lovely recipes, I’ll be attempting more in the future ;)

  151. Brian_Montoya Colorado Springs,Colorado My profile page joined 12/09
    Posted March 24th, 2010 at 8:33 pm | # |

    maangchi, your hoddeok are so good, i made some with some sujunggwa and i had such a hard time putting them down! tomorrow i think im going to try them with some sweet red bean paste i made the other day, thanks!

  152. Lee.Diana Dallas, TX My profile page joined 3/10
    Posted March 23rd, 2010 at 10:44 pm | # |

    When I first watch the video to this blog. I didn’t know what the heck this was but it look extremly good. lol While I was watching a Korean variety show (Family Outing or Invinciblle Youth). I suddenly saw it.. and in my head I was like… HODDEOK!! I always see the bread in a shape of fish. hahaha I’m not Korean by the way but my husband is. But he doesn’t cook. I’m Thai but whats sad is I cook better korean than thai food. :/

    • Lee.Diana Dallas, TX My profile page joined 3/10
      Posted March 23rd, 2010 at 10:47 pm | # |

      and it kinda taste like cinnamon roll without the frosting. kekeke

      • Maangchi New York City My profile page joined 8/08
        Posted March 24th, 2010 at 5:08 pm | # |

        “While I was watching a Korean variety show (Family Outing or Invinciblle Youth). I suddenly saw it!”
        You must have been surprised! Now you know how to make hoddeok and how to pronounce the word! cool! isn’t it? kekeke : )

  153. becks11 OHIO My profile page joined 6/09
    Posted March 23rd, 2010 at 5:27 pm | # |

    hi maangchi
    i made this recipe on the weekend but i think i did something wrong, when i was making the dough is was very hard to mix and it didnt look like the same texture as in the video, and when i sealed it and let it stand for 1 hour,i had put it for almost 2 hrs, but i continued making it and it was still good but i think it could have been better if i didnt mess up. so im wondering what step did i mess up

    • Maangchi New York City My profile page joined 8/08
      Posted March 23rd, 2010 at 6:14 pm | # |

      oh, it sounds like you made good hoddeok!
      As I mentioned in the video, if your dough doesn’t rise to double its size in an hour, wait longer.
      There could be many reasons why your dough doesn’t rise as fast as mine. Your yeast may be old? Or your room temperature is colder than mine? I used this yeast:
      http://www.maangchi.com/ingredients/dry-yeast

      • becks11 OHIO My profile page joined 6/09
        Posted March 23rd, 2010 at 8:46 pm | # |

        oooh ok, my house was kinda cold that day ill try making them again this weekend, my family tried it and they really liked it

  154. ygroves My profile page joined 1/09
    Posted March 23rd, 2010 at 12:21 pm | # |

    Yum~ Hoddeok and vendor fish cake skewers on a cold winter day. Reminds me of middle school.

  155. tsirhcevoli USA My profile page joined 3/10
    Posted March 22nd, 2010 at 12:42 pm | # |

    Hiya Maangchi!
    This hoddeok is better than the packaged Korean Hoddeok! My whole family said it was better than the packaged one, we made the packaged one 1 week before your hoddeok was made, and The whole family had seconds! :) Surprising how fast they disappeared!

    tsirhcevoli

    • Maangchi New York City My profile page joined 8/08
      Posted March 22nd, 2010 at 8:01 pm | # |

      tsirhcevoli,
      Thank you for your update! I make hoddeok more often than before because when I see hoddeok photos sent by my readers, I want to eat it! : )

  156. yingwingyi My profile page joined 3/10
    Posted March 22nd, 2010 at 5:03 am | # |

    I just made hoddeok for lunch. Four hoddeok had leftover roasted garlic salmon with greens chopped up for filling, and the other four had the traditional cinnamon walnut syrup! My parents loved it!! This is a very simple recipe that tasted really good. Once I find a Korean market, I’m going to try the rest of your recipes (especially your jyajangmyun)!

    • Maangchi New York City My profile page joined 8/08
      Posted March 22nd, 2010 at 7:58 pm | # |

      wow, you can invent your own hoddeok filling! “garlic salmon with greens chopped up for filling” cool!

  157. unknown0991 My profile page joined 3/10
    Posted March 20th, 2010 at 6:36 pm | # |

    Hi!!
    First of all I’d like to say thank you very much for sharing such great recipes!! I think I’ve tried two recipes so far and they both turned out well ^^
    I’m going to attempt to make this tonight ^.^
    I just want to ask, can you only use the dough the day you made it? Or can you save it for a day or so? (Sorry for the amateur question)
    Thank you once again!
    Love your food!

    • Maangchi New York City My profile page joined 8/08
      Posted March 21st, 2010 at 11:17 am | # |

      no, you can keep the dough in the fridge up to 3-4 days. Put the leftover dough in a plastic bag. Make sure the bag is bigger than the dough because the dough is going to expand. Good luck with making delicious hoddeok!

  158. darksparkle The Netherlands My profile page joined 3/10
    Posted March 20th, 2010 at 11:55 am | # |

    The moment I saw this recipe I wanted to make it. Now I’ve made some and me and my family loved it! Thank you so much for this recipe! It’s so easy and delicious! The name of this recipe is so funny! I told my mom about it and she thought I was saying: Hotdog. lol!

  159. happy002 Australia My profile page joined 11/09
    Posted March 20th, 2010 at 10:58 am | # |

    Hi Maangchi! This loooks really really delicious! I’m definitely going to make some and i’ll let you know when i do! By the way, can i use instant dried yeast? Is that the same? Thanks!

  160. BenjieM State of Kuwait My profile page joined 3/10
    Posted March 19th, 2010 at 12:22 pm | # |

    Hello Maangchi,

    I made this recipe today “Hoddoek” and guess what my kids really love it and requested me to double the recipe next time. Easy to make but the outcome is fantastic! Enjoy eating it! Thank you

  161. Mingie The Netherlands My profile page joined 3/10
    Posted March 19th, 2010 at 11:35 am | # |

    Hey Maangchi! Thanks for your recipe. I made this (traditional pancakes) today, so simple and delicious^^ I forgot to take pictures. My brother and I liked it very much. 당신을 감사하십시오

    • Maangchi New York City My profile page joined 8/08
      Posted March 20th, 2010 at 9:09 am | # |

      wow wow, I am happy to hear that. Next time don’t forget to take a photo and email me. I wanna see it and share it with my other readers.

  162. cat76 My profile page joined 3/10
    Posted March 19th, 2010 at 10:51 am | # |

    Mozarella filling! Never heard of it, but sounds like a good idea!

    oh, btw, I remember sometimes people put chapchae noodle with vegetables as filling. I haven’ had it for years…. ah the memory…

  163. Libelle Germany My profile page joined 10/09
    Posted March 19th, 2010 at 5:18 am | # |

    Maangchi unnie and Reinier…you guys are a great cooking duo! ^^ Absolutely loved seeing you guys cooking together, it looks like you had so much fun! The hoddeok look sooo delicious that my husband and I are going to have to make them this weekend. ^^

    • Maangchi New York City My profile page joined 8/08
      Posted March 19th, 2010 at 10:01 am | # |

      Yes, it was so fun! Reinier is such a skilled cook. Let me know how your “uh,oh, hoddeok” turns out. : )

      • Libelle Germany My profile page joined 10/09
        Posted March 31st, 2010 at 4:34 am | # |

        Maangchi unni, we made your “uh oh hoddeok” the other day with hazelnuts and they came out scrumptious! There were lots of “mmmms” and “uhhh so yummy” when we ate them but I think my husband hit the nail on the head with his response after trying one: “Maangchi’s done it again!” he said, and yes you have! ^^ Thanks again for yet another great recipe! We will be making these again and again and again. haha

    • Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
      Posted March 20th, 2010 at 8:35 pm | # |

      uh, oh! Yeah, we had lots of fun!

  164. susannevh rotterdam, the netherland My profile page I'm a fan! joined 3/09
    Posted March 19th, 2010 at 5:04 am | # |

    soo nice to see Reinier. keep up the good work, Maangchi in the Netherlands we really love you. You’re world famous. We’ll make Reinier the Dutch Maangchi.

  165. annabanana Vancouver, Canada My profile page joined 2/09
    Posted March 19th, 2010 at 1:45 am | # |

    Ahh! It’s Reinier in motion. Always fun to put a person to a name.

    Maangchi, your hoddeok looks foine. It must’ve tasted divine…your lucky kids!

  166. violin123 Arizona My profile page joined 1/10
    Posted March 19th, 2010 at 12:30 am | # |

    Oh hoddeok! This food definitely Reminds me of Korea. Maangchi, I bought all the ingredients after I watched this video. I think I can make this one. I’ll let you know.

  167. soko2usa Minnesota My profile page joined 4/09
    Posted March 18th, 2010 at 8:22 pm | # |

    I feel like this is a milestone on the Maangchi site! Maangchi and Reinier in the same video! The second I saw the sticky dough and Reinier’s rings I wanted to poke him through the screen and tell him to take them off so they don’t get dough stuck to them, but it looks like they made it alright. When I try this recipe I’ll probably get dough everywhere, lol.

    Thinking up fillings for the hoddeuk will be so fun, I bet they’d be good filled with colby-jack cheese and salsa.

    Kerri

    • Maangchi New York City My profile page joined 8/08
      Posted March 19th, 2010 at 10:07 am | # |

      Kerri, thank you very much!
      “they’d be good filled with colby-jack cheese and salsa.”
      sounds..(pause) terrific! lol remember?

  168. lala MI My profile page joined 3/10
    Posted March 18th, 2010 at 7:21 pm | # |

    wow, great recipe! i cant wait to make it. btw, wat else can we put in it? can we put like, sweet red beans in it? or thinly sliced apples or strawberries and white granulated sugar? is the walnut n brown sugar the traditional filling?

    • Maangchi New York City My profile page joined 8/08
      Posted March 19th, 2010 at 10:10 am | # |

      Invent your own fillings and let us know. You must be a creative person! Yes, walnut and cinnamon powder in brown sugar is more traditional filling.

  169. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted March 18th, 2010 at 6:31 pm | # |

    Really fun video and hoddeok is delicious :)

    Is Reinier really tall or is Maangchi really short… :)

  170. CrazyC My profile page joined 3/10
    Posted March 18th, 2010 at 2:04 pm | # |

    I love these! When I go to LA, I always go to the Korean grocery store to get it. But the lady moved… :( The one in HMart in Chicago does not taste as good! So now I can make it myself!

    BTW I’m jealous of Reinier! He gets to cook with you! :)

  171. mina denmark My profile page I'm a fan! joined 7/09
    Posted March 18th, 2010 at 1:57 pm | # |

    oh my goddddd, i was waiting for you to post this recipe! i was so disappointed when i found out my mom (AND MY GRANDMA) both use the boxed mix and don’t like to make it from scratch. i can understand it’s easier, but the long way tastes better. ^^

    thanks again, maangchi!


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