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


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


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!




  1. Jini joined 5/15
    Posted November 13th, 2016 at 2:01 am | # |

    Hi Maangchi! I am planning to make this recipe for thanksgiving lunch potluck. Going to make a pumpkin filling and/or cinnamon-brown sugar filling. Is there a way to keep and serve these hot? I was thinking of asking to use the oven and keeping these on like 200 degrees in a foil pan. Until ready to “serve”.
    Any recommendations? Or should i just take something else?

  2. fabianadirce Brazil joined 3/17
    Posted March 3rd, 2017 at 4:26 pm | # |

    Hello. I am so happy. I made hotteok and my family loved. I didn’t have walnuts so I used cashew nuts. Simple and delicious. Thank you.

    See full size image

    • Maangchi New York City joined 8/08
      Posted March 6th, 2017 at 10:19 am | # |

      Wow, this is such upgraded hotteok filled with delicious cashew nuts! Congratulations!

  3. DanandMila Seattle joined 9/16
    Posted September 1st, 2016 at 11:19 pm | # |

    Thank you Thank you, Thank you! We tried these from a street vendor when on vacation in Seoul a couple years ago. They were sweet and nutty and we fell in love with them. Later that day we tried some again from a different vendor but they were not the same, this time they were savory with scallion, and other veggies. Both were delicious and we wanted more but we couldn’t find anything like them when we returned to the USA. Trader Joe’s sells a frozen savory version that is OK, but nowhere near the taste of fresh cooked.
    We’ll be making these soon! We’ll probably use some good Coconut Oil to fry them in.Now if we could just find a recipe for the tube like snacks we ate. They looked like long corn dogs without the stick, fried and with different fillings, some fish based some veggie, some meat based. Don’t have any idea what they were called.
    Thanks for all the great recipes!

  4. ipontchi indonesia joined 5/14
    Posted April 5th, 2015 at 10:52 am | # |

    Last Friday, me and my friend went to the amost completed Kirean supermarket in our city – Jakarta. They have one stall sell Korean street food like fish cake, tteokpoki, gimbap and sometimes red bean porridge. All the way there, I already planned how many hoddeok I wanna buy. I can imagine the melted brown sugar in my mouth. But when we reach supermarket, they don’t sell it on Friday…. :”( then my friend show me your video making hoddeok. I made it, and the taste….OMG!! Ssoooo delicious!! Will make it again for sure. And I will make sure my hoddeok will not burst out again next time I made it. Wkwkwkwkwk. Thank you sooo much Maangchi. Love you :*)

    See full size image

    • Maangchi New York City joined 8/08
      Posted May 9th, 2017 at 12:02 pm | # |

      Yay, it looks so tasty! Great job!

  5. Chuwi Malaysia joined 5/17
    Posted May 9th, 2017 at 5:29 am | # |

    Our first time eating hotteok was 2 years ago when we visited Seoul during Christmas time. The fresh and hot hotteok tasted really good.
    Thank you for the recipe and they turned out exactly like we had it.

    See full size image

    • Maangchi New York City joined 8/08
      Posted May 9th, 2017 at 11:56 am | # |

      I’m sure your homemade hotteok brought you back good memories of your Korean trip! It looks very delicious! Good luck with your Korean cooking!

  6. Casvectra Germany joined 7/17
    Posted July 22nd, 2017 at 11:09 am | # |

    They were really delicious. My family liked them a lot. It reminded them of old times at home :)

    See full size image

  7. willyamoren indonesia joined 6/17
    Posted June 24th, 2017 at 11:54 pm | # |

    how much 1 cup of water in ml and how much 1 cup of flour in gram?

  8. Ran Indonesia joined 6/17
    Posted June 5th, 2017 at 8:42 am | # |

    Hi Maangchi, can I use baking powder as substitute for dry yeast ? Or can I make it without yeast ?

    • Maangchi New York City joined 8/08
      Posted June 5th, 2017 at 10:25 am | # |

      I’m sorry to say that this recipe needs yeast. But you can try it out.

  9. nushan malaysia joined 6/17
    Posted June 4th, 2017 at 3:17 am | # |

    my first trial of hotteok
    love the taste :)

    See full size image

  10. dzakyyy Bogor, West Java, Indonesia joined 12/16
    Posted December 25th, 2016 at 9:32 pm | # |

    Hi Maangchi! I love korean food because they’re so delicious and healthy. This holiday, I want to make hotteok. But, can I keep the dough for about 6-10 hours?

    • Maangchi New York City joined 8/08
      Posted December 25th, 2016 at 11:32 pm | # |

      Yes, you can keep dough in the fridge.

  11. LiviPaige joined 9/15
    Posted March 8th, 2016 at 7:29 pm | # |

    I made these with milk chocolate chips for the filling A-MA-ZING!!! Huge hit with my friends and family!!

  12. taejinlee Sydney joined 3/16
    Posted March 2nd, 2016 at 12:33 am | # |

    I only had about just over a cup of all purpose flour left, and substituted the other other for SR flour! It still worked very well :)

  13. CynFantasy joined 12/15
    Posted December 27th, 2015 at 7:45 pm | # |

    Thank you for this recipe. Your explanations were easy to follow and I succeeded on the first try. I can’t wait to try it with cheese and chocolate!

  14. jungkookie joined 12/15
    Posted December 21st, 2015 at 6:24 pm | # |

    Can you pre-make hotteok dough? Or save it for a day, or freeze it.
    It’s a long process for making the dough, so I want to make some advanced.

    • Maangchi New York City joined 8/08
      Posted December 24th, 2015 at 9:28 am | # |

      Yes, you can refrigerate the dough up to 1 week.

  15. joycieb joined 11/15
    Posted November 19th, 2015 at 11:13 pm | # |

    Hi Maangchi,
    My daughter has requested that I make these for her as a Christmas treat, but she’s at college. Am I able to make these to step 5 and then wrap them for transport and then finish them at her house? Have you ever tried this? Thanks, Joyce

  16. Brook joined 6/15
    Posted June 11th, 2015 at 8:24 pm | # |

    Maangchi, thank you for your amazing recipe! My mom tried this and said she could eat it every day!

  17. chewyjel joined 5/15
    Posted May 17th, 2015 at 6:23 am | # |

    Hi, maangchi! I made this today and they turned out awesome! I have to say I agree with you that it’s supposed to be sticky for it to be softer so I really tried hard not to put on too much flour and handle it as it is and I was well rewarded! My Mom loved it so much and once again, expressed her curiosity of my fascination with the Korean culture. It started with K-Pop and since I love to cook, the cuisine followed through! :) thank you so much for this recipe and I look forward in trying the others too! 감사합니다. ㅋㅋ

    See full size image

    • Maangchi New York City joined 8/08
      Posted May 18th, 2015 at 9:33 am | # |

      Yes! The dough was well made, so it looks very fluffy and soft!

  18. chunhyangxiang joined 4/15
    Posted April 19th, 2015 at 9:21 pm | # |

    Hello maangchi. I tried making hotteok and followed every step and measurements but my dough was too sticky I couldn’t handle it. It sticks to everything so I added a little flour and it turned out fine I guess. Haha.

    See full size image

  19. S.Blacksmith Beirut, Lebanon joined 3/15
    Posted March 6th, 2015 at 3:36 pm | # |

    I haven’t been to Korea yet, so I never tried korean food before. I made this today for my family and it was great, we all loved it. The dough was perfect, i made it with 2 fillings, mozzarella cheese and brown sugar syrup. Thank you so much for this great recipe :)

  20. indelibledotink Honolulu joined 5/11
    Posted January 30th, 2015 at 7:20 am | # |

    I used wheat flour, and the recipe came out ok, but would be better with all purpose flour.

    TY for sharing this recipe!

  21. Donnarz Iloilo,Philippines joined 12/14
    Posted December 28th, 2014 at 1:41 am | # |

    hi maangchi can i use these as pizza dough? heheh… i;ve tried these recipe last night.it was so delicious. It’s just like a pizza dough

    • Maangchi New York City joined 8/08
      Posted December 28th, 2014 at 12:29 pm | # |

      yes, you could use this dough for pizza but I would omit sugar.

      • Donnarz Iloilo,Philippines joined 12/14
        Posted December 31st, 2014 at 10:43 pm | # |

        thank you maangchi..but i’m curious can i deduct water because it was sticky. can i ask for proportions? thank you.happy new year.

        • Maangchi New York City joined 8/08
          Posted January 1st, 2015 at 10:18 pm | # |

          Sticky and runny dough make this hotteok very fluffy and soft, so don’t add more flour. You can put some flour or cooking oil on your hands and shape the hotteok. Good luck!

  22. nuryana Malaysia 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…💓💖

  23. LauraBarth Netherlands 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.

  24. msPin Bangkok 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!

  25. fa600m United Arab Emirates 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

  26. gte687i Atlanta, GA 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?

  27. OliviaB512 Madison, Wisconsin 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

  28. shirleygarb California 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!!

  29. Huulivoide Finland 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 ^_^

  30. Jaejoong Us 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

  31. itzelmoonkiks Mexico 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

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

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

    • Maangchi New York City joined 8/08
      Posted January 15th, 2014 at 9:08 am | # |

      yes, you can, but margarine easily burns food. Be careful not to burn your hotteok.

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