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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387 Comments:

  1. shirleygarb California joined 4/14 & has 1 comment

    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!!

  2. Huulivoide Finland joined 3/14 & has 1 comment

    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 ^_^

  3. Jaejoong Us joined 2/14 & has 1 comment

    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

  4. itzelmoonkiks Mexico joined 1/14 & has 1 comment

    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

  5. aqilah Malaysia joined 1/14 & has 2 comments

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

  6. FelicityS UK joined 1/14 & has 2 comments

    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

  7. exogenesis238 New York joined 1/14 & has 1 comment

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

  8. Busterbud18 USA joined 12/13 & has 1 comment

    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??

  9. clarie91s Hong Kong joined 12/13 & has 2 comments

    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 joined 12/13 & has 2 comments

      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 joined 8/08 & has 11,773 comments

      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

  10. rerambles homebase: Miami, USA Currently: Gimhae, SK joined 12/13 & has 1 comment

    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.

  11. lovex3jennyy New York joined 6/12 & has 8 comments

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

  12. sasori1290 Philippines joined 9/13 & has 2 comments

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

  13. tohru314 Arizona joined 8/13 & has 2 comments

    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!

  14. Wrednykot Poland joined 12/12 & has 1 comment

    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! :)

  15. Boothy United Kingdom joined 8/13 & has 1 comment

    Can I use Caster sugar to make the dough?

    • milgwimper joined 1/11 & has 6 comments

      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

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