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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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 :*)
Yay, it looks so tasty! Great job!
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 :)
I used wheat flour, and the recipe came out ok, but would be better with all purpose flour.
TY for sharing this recipe!
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
yes, you could use this dough for pizza but I would omit sugar.
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.
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!
Im gonna try this recipe…. i know it must be delicious. Thanks maangchi 4 the sharing…💓💖
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.
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!
Made it for suhoor (it’s ramadan) me and my sisters loved it!!
Thank you for this wonderful recipe <3
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?
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
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!!
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 ^_^
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
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
hello maangchi :)
can i use margarine as a substitute for vegetable oil?
yes, you can, but margarine easily burns food. Be careful not to burn your hotteok.
okayy. thank you :)
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
You can use either white sugar or brown sugar. I used turbinado sugar for the filling. https://www.maangchi.com/ingredient/turbinado-sugar
Thank you for the fast reply. Can’t wait to make it :D
Can you leave the dough in the refrigerator overnight. And then, take the dough out and make hoddeok tomorrow morning?
yes, you can. You can keep the dough in the fridge for a couple of days.
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??
yes, cook it over low heat, and the sugar mixture will turn into syrup.
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?
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?
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
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.
I made these and they taste AWESOME…My daughter loved them too :)
Wonderful!
I substituted my “home made red bean paste” instead of the cinnamon/sugar/nuts.. ahhh.. It was also delicious.. ^_^
Sweet red bean paste sounds great!
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!
“I even took them to work with me and they were gone within minutes!” Great! I know how you felt when your hoddeok was so popular!
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! :)
Awesome!
My girls are allergic to nuts, therefore tahini was a great idea. By the way, one of my new year’s resolutions was to learn 5 new recipes. My family has been home for 6 days because of the snow. I’ve already reached goal- thanks to your website. Please, come to DC!!!
Can I use Caster sugar to make the dough?
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
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?
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!
hi Maangchi!!! My daughter is allergic to wheat can I use an alternate gluten free/wheat free flour and get the same results? Thanks
Maangchi, can i use super fine flour?
Can I feel this with red bean paste?
yes, that’s a good idea. Check out the sweet red bean paste recipe here: https://www.maangchi.com/recipe/chapssalddeok
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!
Wonderful! Happy cooking!
Hey Maangchi,
This recipe looks delicious !
I was wondering if I can also use baking soda instead of dry yeast ?
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!!!!
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.
Hi! It’s good to hear from you again! I hope your hoddeok turned out delicious if you already made it. Happy cooking!
hi Maangchi,
Can I save leftover dough in to refrigerator ???
yes, keep it in a plastic bag in the refrigerator for up to 2 days.
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!
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!
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 :)
“she wasn’t able to taste my first hoddeok with traditional filling because i keep it all for myself” lol