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!

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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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383 Comments:

  1. mstorm United States joined 7/13 & has 8 comments

    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 joined 7/13 & has 8 comments

      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!

  2. jt7ou ny joined 7/13 & has 2 comments

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

  3. nadi malaysia joined 7/13 & has 1 comment

    Maangchi, can i use super fine flour?

  4. Zack Corolla East Haven, Connectitcut, United States joined 2/11 & has 1 comment

    Can I feel this with red bean paste?

  5. dinnerdiarieskate baltimore joined 5/13 & has 1 comment

    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!

  6. Deboor1990 The Netherlands joined 5/13 & has 1 comment

    Hey Maangchi,

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

  7. jennwyo Wyoming joined 1/13 & has 2 comments

    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!!!!

  8. iamrhart Namhae, South Korea joined 10/12 & has 12 comments

    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.

  9. Vo Virginia joined 2/13 & has 4 comments

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

  10. curla360 philippines joined 2/13 & has 4 comments

    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 joined 8/08 & has 11,702 comments

      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 joined 2/13 & has 4 comments

        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 :)

  11. krystal1000 India joined 2/13 & has 1 comment

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

  12. salwa.7786 Malaysia joined 1/13 & has 1 comment

    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…. :)

  13. wsong87 OK, USA joined 1/13 & has 1 comment

    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!!!

  14. starfish28 South Korea joined 1/13 & has 2 comments

    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.

  15. choe_annie VA joined 4/09 & has 4 comments

    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!

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