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!
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Hey im using this as an school project. I hope i do all of it as it says!
I hope your hoddeok for your school project turns out great! Let me know the result please. : )
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…. :)
sounds good! : )
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!!!
Thank you for sharing your cute story! Now you can make your own Korean food! Your mother will be proud of you.
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.
“I first arrived in Korea and burnt my tongue on the sweet gooey deliciousness!” ouch! yes, the brown sugar syrup from hoddeok is very hot, so you got to be careful. : ) It sounds like you are doing a lot of hoddeok experiments. Good luck!
Please let me know how you adapted this recipe as I am gluten-free. Thank you!
how did you adjust for gluten allergy?
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!
awesome!
These were very good. They reminded me of funnel cakes that are served at the fair. I decided to dust them with a little powdered sugar after they were done cooking.
Hi Maangchi!
all of your recipes make me hungry,,looks so yummiee!! But may i know how many oz for 1 cup? I’m afraid it’s gonna mess if i put the wrong size,,thank you ;)
It depends on what you are measuring in the cup because a cup measures volume but ounces measure weight. I found this for you on the internet. http://allrecipes.com/howto/cup-to-gram-conversions/
It says dried flour (all-purpose flour that I use in this recipe) weighs about 4.5 ounces.
thank you Maangchiii!!..I’ll try to make hoddeok this weekend. I hope it will success and as beautiful as yours.. ^ ^
Hi Maangchi!
Just made these for the first time, and they were delish, however, with more consistency they could be way better. I shall be trying more of your recipes.
yeah practice makes perfect! : ) Thank you for your update!
Dear Maangchi,
I’ve been following your videos on Youtube for quite a while now, but never had the time to make anything. But today was a rainy day, so I decided to make some hoddeok. My mother was really surprised as she saw what I was doing and almost started to cry out of happiness. She is Korean herself (which makes me half :)) and had never made hoddeok herself, but always ate them when she was going to school. So she hadn’t had them for a while and there was a big smile over her face as the melted sugar was running down her hands.
Thank you so much for your recipe and reminding my mum a bit of her youth!
Micka :)
What a good choice for a rainy day! I can imagine your mother’s happy face even though I have never met her! Your description is awesome and touching!
Hello Maangchi! I just discovered your blog and all of these look so amazing. I never cooked Korean food before but I am planning on trying this recipe. Thing is I cannot eat white flour, will this recipe work with wholegrain flour? Should I change anything? Usually when baking with wholegrain flour, the dough turns out “heavier” and I am afraid it would loose this fluffiness. Any advice you can maybe give? Kamsahamnida!
Hye maangchi..:)
i’ve tried making hoddeok on my own..n it turns out really well..thanks for the recipe maangchi..:)
Great news! Cheers!
I tried this yesterday and it tasted amazing – It was just like living in Korea again in my own kitchen. Thank you …
great news!
It’s my mother’s birthday on August 13th and we were planning to go to this Korean Buffet over in Santa Clara to eat. But we realized that it was the day before my school started so we aren’t going to be able to D:
So to make up for it I decided to make some Korean food at home for us to eat instead! She loves the side dishes and always makes kimchi at home! She just LOVES japchae and the mung bean sprout side dish.
I will make a bunch of food from your recipes and hopefully she will like them *^^* I made this Hoddeok for her last time and she really liked it!
Thank you for sharing your cooking story with us! I hope all the dishes you make for your mother’s birthday turn out very delicious! Let me know how it goes.
Maangchi, that is an awesome recipe. Thanks for your recipe. I made traditional pancakes yesterday, so simple and delicious. I should say that yours is very different from ordinary pancakes that I do. I would love to try your recipe, since it is also easy to follow.
Good luck with your Korean cooking!
I was craving korean food so bad that i HAD TO MAKE IT! OMG ITS SOOO GOOD <3<3<3 I'm munching on it now and I rote a blog abt it XDDD come visit me :P
http://themitchie.blogspot.com/2012/05/korean-street-snack-hoddeok.html
Thxs for the recipe again, missed heddok so bad :P
love,
mitchie
Your blog is great and funny! “my friend screamed her lungs out cos the syrup filling squirted out and it was burning hot and spilled all over her hands and shirt” haha, Actually I love the hot drizzling syrup. I have to wait until it cools down but still I like it.
BTW, your hoddeok looks very delicious!
안녕하세요, Maangchi!
My friends enjoyed hoddeok a lot! They said it tasted really amazing, and I even brought a few to my bf’s family. His parents also cheered me and said I’m doing well! Their appreciation means a lot for me :)
감사합니다!! Best wishes from Russia :)
yeah fluffy hoddeok with hot (temperature) hot syrup filling is irresistible. Your hoddeok must have turned out great! Cheers! Happy cooking!
Oh my GAWD!! I just made this and it is AWESOME!! THANK YOU! THANK YOU! There is nothing like homemade. I’ve never had hoddeok this good. Very dangerous to know how to make this. I’m exerting maximum self control and putting the rest of the dough in the fridge for tomorrow. It’s TOO GOOD. Thank you, you are wonderful. I’ve made many of your recipes, they are truly authentic and wonderful. You are a treasure. Much love to you.
“Very dangerous to know how to make this…” lol! you are right!
Maangchi, that is an awesome recipe, I remember eating those when we lived in Korea for few years. But my question is, can you give me the recipe for the filling with red beans? Please :). I think the ones we tried in korea were withred beans fillings
Check out my chapssalddeok recipe. You will see how to make sweet red beans in the recipe. https://www.maangchi.com/recipe/chapssalddeok
Maangchi !!! I did it!! OMG!!!! That was soo good, even though my red bean filling was too liquid, it was still soooo absolutely wonderful! And i am a baker, I bake all the time, but these are hundred times better than my doughnuts!! Thank you again,
Can i use dry active yeast?
yes, you can but the dough may take longer to rise.
I made this a while back. It was fantastic. To mix it up a little, rather than using the suggested filling, I used pizza sauce and mozzarella cheese as the filling. It was like pizza, and it was delicious.
very creative!
Just made it for a group of people instead of pancakes. It was overall much easier to make with this recipe, which is my favorite. Picture attached. Thank you!
http://wp.me/pjbyN-Cu
I’m so happy to hear that the recipe was very easy for you. It looks very fluffy!
Hi Maangchi,
I tried this recipe and also tried to make it from the instant 호떡 package and it was different though. Could you suggest how I could add anything to make it more chewy and sticky? The one I made from this recipe wasn’t as sticky as the instant one though. Should I add some sweet rice flour? Thank you.
yes, some people use sweet rice flour (glutinous rice flour) to make it more chewy.
How ahead of time can i prepare this. I want to get everything ready at night, and just need fry it for breakfast. Can i do that?
Yes, you can keep the dough in the fridge for a couple of days. Good luck with making delicious hoddeok! : )
Hi Maangchi! :) I want to make these for my dad to surprise him when he comes home, but he’s badly allergic to all types of nuts including walnuts. Can you suggest other yummy types of filling I can make for him? I peeked through other comments to see what others were making but I saw mostly fillings with nuts :( Thank you for all the delicious recipes! If you ever come to Canada on your Gapshida tour I will go visit the recording!
“he’s badly allergic to all types of nuts including walnuts” no problem! Skip nuts, it will still be delicious. Use mixture of brown sugar and cinnamon powder. Or you can experiment your own filling for hoddeok.
im allergic too, so i use fruit… i’ve used banana and apples.. the banan finiling is a bit mushy, but the apple filling is really yummy the apple cooks a bit but it still has some crunch to it! ^^ i hope this helps you! happy cooking !
I made this and it turned out pretty good. I used crushed almonds and roasted sesame seeds for the filling. I had to add some flour because it was too wet and practically unworkable.
Good job!
i love hoddeok… i would make some variations out of it… can it be? i want to put strawberry jam, blueberry jam or mango jam and i guess nutella or dulce de leche (cooked condensed milk),
All sounds great to me. Check out the photos of hoddeok on the right on this page which are made by my other readers. You will see some of their hoddeok was made with their own filling variations. Great!
Can i use regular syrup instead of brown sugar ? and can i skip cinnamon powder because I don’t like it ?
Yes you can skip cinnamon powder but you will have to use sugar.
I wanted to make some of this for my friends but even though I covered the dough for an hour it barely rose >: is it still ok to use?
I made these tonight and they came out wonderfully! My kids loved them and so did I. They are so much better than the store bought frozen ones. I will never buy the frozen ones again! Delicious! Thankyou Maangchi!
yay! I’m so happy to hear that your children loved your hoddeok! : )
Finally! i made my first batch of hoddeok tonight…and the family just loved it! it won’t be my first..i’m definitely going to make it again. thanks for the recipe, Maangchi!
yummy!
I definitely have to try this recipe!
With sweet red beans it should be delicious ♥
how would increasing the serving size affect the rise time for the flour?
like if I double everything, would it take 2 hours to rise instead of 1?
Hi Maangchi! i love your blog. I’m a korean american trying to learn how to make authentic korean food for my new husband. I can’t believe i just came upon your blog now!
I had two questions about the hoddeok recipe. My dough didn’t turn out as wet as yours (based on the picture) but it still seems to be rising. Is that ok? Also, can i prepare the dough in advance? I want to feed my husband hoddeok when it’s piping hot but don’t have the time to wait for the dough to rise. Thanks so much!
Thank you! My answers are here:
“My dough didn’t turn out as wet as yours (based on the picture) but it still seems to be rising. Is that ok?”
yes, it’s ok. Follow the exact ratio, the dough is supposed to be very wet. However yours turned out good. I’m happy for you.
” can i prepare the dough in advance”
Yes, put the dough in a plastic bag and keep in the fridge. It will be ok up to 3-4 days.
Good luck with your hoddeok making! : )
안녕하세요:)
Today I finally found the time to try to make 호떡. It was my first Korean food I’ve made (ok, I don’t count my own variation of 참치 김치볶음밥). I must said it’s quite simple to make, the worst thing is sticky dough but the final result is unbelievable. I love them and my family as well. Thank you for your hard work. 감사합니다:)
hoddeok and tuna kimchi stir- fried rice! It sounds fantastic! : )
Maangchi!:)
I tried this recipe and absolutely loved it!!but one question,
Is the texture of the pancake supposed to be hard and chewy?I pressed mine on the pan really hard so it was quite thin!biting the pancake was tiring but it tasted good .haha
hmm, the texture should be fluffy and a little chewy but not hard.