Korean
Hotteok
Hotteok are chewy Korean griddle pancakes filled with melted brown sugar, cinnamon, and nuts. They are best eaten hot, when the dough is crisp outside and the syrupy center is still warm.
Ingredients
- All-purpose flour1 cup
- Sweet rice flour1/4 cup
- Instant yeast1 tsp
- Sugar1 tsp
- Fine sea salt1/4 tsp
- Warm water1/2 cup
- Neutral oil1 tsp, plus 3 tbsp for frying
- Dark brown sugar1/3 cup
- Ground cinnamon1/2 tsp
- Chopped walnuts or peanuts2 tbsp
- Toasted sesame seeds1 tsp
Method
- Combine the all-purpose flour, sweet rice flour, instant yeast, sugar, and salt in a bowl.
- Add the warm water and 1 teaspoon oil, then mix with a spoon until a sticky, soft dough forms.
- Cover the bowl and let the dough rise in a warm place for about 1 hour, until puffy and doubled.
- Mix the dark brown sugar, cinnamon, chopped nuts, and toasted sesame seeds in a small bowl for the filling.
- Lightly oil your hands and divide the risen dough into 4 equal pieces.
- Flatten one piece of dough in your palm, place a spoonful of filling in the center, then pinch the edges tightly to seal.
- Repeat with the remaining dough and filling, keeping the sealed side down.
- Heat 3 tablespoons neutral oil in a skillet over medium heat.
- Place the filled dough balls in the skillet, seam side down, and cook for 1 to 2 minutes until the bottoms begin to turn golden.
- Flip each hotteok and press firmly with a hotteok press or flat spatula to flatten into thick pancakes.
- Cook for 2 to 3 minutes, then flip once more and cook another 1 to 2 minutes until both sides are crisp and deep golden.
- Transfer to a plate and let rest for 1 minute before serving, as the sugar filling will be very hot.
Common questions
Can I substitute the sweet rice flour or all-purpose flour in hotteok dough?
Yes. If you can’t find sweet rice flour, use more all-purpose flour, but the dough will be a little less chewy. For a gluten-free version, use a tested gluten-free blend; the texture won’t be quite the same.
How long does hotteok dough need to rise, and how do I know it’s ready?
Usually about 1 hour in a warm spot, but temperature matters. The dough should look puffy and roughly doubled in size. If your kitchen is cool, it may take 15–30 minutes longer.
Why does my hotteok filling leak out while cooking?
This usually happens if the dough isn’t sealed tightly or if the filling is too coarse or overfilled. Pinch the edges firmly, keep the seam well closed, and use only a spoonful of filling per piece.
How should I store leftover hotteok, and can I reheat them?
Store cooled hotteok in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in an air fryer until crisp outside and warmed through. Avoid microwaving if you want the crust to stay crisp.
What’s the best way to serve hotteok?
Serve them warm, right after cooking, so the sugar filling is molten and the outside stays crisp. They’re great plain, or with a small scoop of vanilla ice cream for a dessert-style version.