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
Makes 8 hotteok
- water
- 2 tbs white sugar
- 2 ts dry yeast
- ½ ts kosher salt
- 1 tbs vegetable oil
- 2 cups and ½ cup of all purpose flour
- ½ cup turbinado sugar (or brown sugar)
- 1 ts cinnamon powder
- 2 tbs chopped walnuts
Directions
Make hotteok dough
- Place 1 cup of lukewarm water into a mixing bowl.
- Add white sugar, yeast, kosher salt, vegetable oil, and stir it well.
- Add 2 cups all purpose flour and mix it with a rice scoop, or by hand.
- Let the dough rise. It should sit with the lid closed at room temperature for 1 hour.
- After an hour the dough will rise to double its size. Knead it to remove the gas bubbles in the dough.
- Let it rise for another 10-20 minutes.
Make filling (for 8 hotteok)
- Mix the turbinado sugar, cinnamon powder, and walnuts in a bowl.
*tip: you could use mozzarella cheese for stuffing. Invent your own fillings with your favorite ingredients!
Let’s make hotteok!
- Knead the dough again to remove the gas bubbles.
- Place and spread about ½ cup flour on your cutting board.
- Put the dough on your cutting board and knead it. Make it into a lump, and cut it into 8 equal-sized balls.
- Take 1 dough ball, flatten it, put some filling in the center of the dough, and then seal it to make a ball.
- 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 - Heat up your non-stick pan over medium heat and add some vegetable oil.
- Place 1 ball on the pan and let it cook for 30 seconds.
- 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).
- Let it cook about 1 minute until the bottom is golden brown.
- Turn it over again and turn down the heat very low.
- Place the lid on the pan and cook 1 more minute. The brown sugar filling mixture will be melted to syrup!
- Serve hot!
Buy this recipe's ingredients online
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We were watching a Korean TV show and they were cooking something delicious. Thankful for Google image search, because I was able to take a pic and find out that they were making hotteok.
We decided to try to find a recipe to make them and the Internet led us here! We look forward to trying. Your story about making them for your children made me smile; now you have spread that joy with all of us! Will let you know how it turns out.
I’m amazed that you took a photo from the TV, found out the name of the dish “hotteok” through the internet, and came to my website. I hope your hotteok turns out good!
Welp… I made a mistake… yeast doesn’t have gluten… or dairy
Hi! I am a child wanting to cook for my family, my sister is Gluten Free/Dairy Free, do you know any dry yeast that would be good with this
I have been making this multiple times… I love them my sisters enjoy them, I tried it with tomato and mustard filling with cheese…So Yummy! Now I tried it with Ube cream filling and I love it so much!
Yes, the taste of freshly made hotteok, with each family member grabbing one in turn, is incredible and brings so much joy. Ube cream filling sounds very interesting!
I love making this recipe, it’s perfect for when the whole family are round, they love it! :D
Delicious!! This recipe was easy and turned out perfectly. I added sesame seeds to the top!
Your hotteok looks perfectly cooked – not greasy and nicely expanded – filled with melting syrup. That’s exactly what I’m craving right now!
Followed this recipe almost exactly — just subbed walnuts for sunflower seeds — and they turned out perfect! Just like I remember from my trips to Korea
The hotteok looks perfectly made and cooked!
Hi do you use us metric cups as I’m from the United Kingdom we use grammes and kilograms. Thank you
Can I replace all purpose flour with bread flour?
Yes, you can use bread flour, too.
How long do you think this can be stored before cooking? Would you be able to put the filling in the dough, refrigerate it and cook it the next morning? Thanks!
This hotteok dough keeps rising because of the yeast, and it’s quite sticky. You can only store the dough separately in the refrigerator for up to a day, and you’ll need to fill it with the filling just before cooking and eating it.
Annyeong Maangchi
Kamsahamida for the perfect recipe. I finally made it after reading numerous times on methods. Its so yummy and a slight chewy texture to the bread. I put in red beans paste as my fillings.
Wow, all of your hotteok are fluffy and good looking! : )