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, kosher salt, vegetable oil, turbinado sugar (or brown sugar), 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 kosher 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 turbinado 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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  1. nesa03 Philippines joined 1/18 & has 1 comment

    Help.. My dough didnt rise like yours. I used instant dry yeast and followed your instruction exactly.

  2. jessica.c New Jersey joined 1/18 & has 1 comment

    I love this recipe SO much!! the first time i had hotteok it was as an Hmart sample. I was instantly hooked, and I cannot believe I can make this myself! They were so easy to make, so delicious. Everyone who tried them absolutely loved them. Thank you!!

    See full size image

  3. Dhalgren Truth or Consequences, NM joined 11/17 & has 3 comments

    Maangchi, these are beautiful. The dough looks like how i ferment sweet rice flour to make steamed rice buns. Could i use Mochiko instead of wheat flour?

  4. Casvectra Germany joined 7/17 & has 2 comments

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

    See full size image

  5. willyamoren indonesia joined 6/17 & has 1 comment

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

  6. Ran Indonesia joined 6/17 & has 3 comments

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

  7. nushan malaysia joined 6/17 & has 1 comment

    my first trial of hotteok
    love the taste :)

    See full size image

  8. Chuwi Malaysia joined 5/17 & has 3 comments

    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

  9. fabianadirce Brazil joined 3/17 & has 1 comment

    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

  10. dzakyyy Bogor, West Java, Indonesia joined 12/16 & has 1 comment

    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?

  11. Jini joined 5/15 & has 3 comments

    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?

  12. DanandMila Seattle joined 9/16 & has 2 comments

    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!

  13. LiviPaige joined 9/15 & has 1 comment

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

  14. taejinlee Sydney joined 3/16 & has 1 comment

    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 :)

  15. 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!

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