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Hotteok (Sweet Korean Pancakes)

Hotteok (Sweet Korean Pancakes)

Featured Spices
1 cup rice flour
1 cup all-purpose flour
1 teaspoon instant dry yeast
1 teaspoon palm sugar
½ teaspoon salt
¾ cups lukewarm water
1/3 cup vegetable oil
½ cup brown sugar
1 teaspoon cinnamon
¼ cup walnuts, crushed (you can substitute almond slivers, sunflower seeds or hemp hearts)
whole almonds (optinal garnish)

It is easy to see why these sweet Korean pancakes are a favorite street snack in Korea. Hotteok are filled with oozing, syrupy cinnamon goodness and are delightfully crispy on the outside. These chewy, gooey treats are so delicious you’ll have to set boundaries for yourself and for loved ones, because you’re going to be coming up with excuses you didn’t know you had for why Hotteok can be eaten every day for dessert, breakfast, snack time…

You can garnish with a few nuts on top or eat just as they are.

Mixing the hotteok dough

Into a medium bowl, mix the following:
palm sugar
oil (1 tablespoon)
Stir to combine well.

Into a separate bowl, combine the flours and mix well.
Yeast mixture will begin to bubble.
When the yeast bubbles, add your flour mix to the wet mixture and stir to combine. Dough will be sticky and wet. Cover the dough with plastic wrap and allow it to rise at room temperature for 3 hours, or until the dough doubles in size.
Finely chop the nuts.

Using a clean mixing bowl, mix together the brown sugar, cinnamon and nuts.

When your dough has risen, heat a thin layer of oil over medium in a skillet or frying pan. Coat your hands in oil and using your fingers, separate the dough into 8 – 10 golf ball sized pieces. Roll the dough into balls.

Flatten one ball at a time until you have a disc roughly the size of your palm. Scoop 1 – 2 teaspoons of filling mix into the center of your disc. Working from the edges, gather the corners and press the dough closed over your filling, creating a stuffed ball.

Repeat this process to fill each dough ball.
Heat a thin layer of oil in a skillet or frying pan.
Place 1 – 2 stuffed balls into the skillet and cook over medium until the bottom is golden brown (about 30 seconds). Flip the cake over brown the other side. Flip your cake over once more and lower the heat.

Cover the skillet and let your hotteok cook over low heat for about 1 minute more to allow the filling to melt.

Remove the cake/s to a plate and return your skillet to medium heat. Cook the remaining balls in batches of 1 – 2, following these same steps.

You can garnish the tops with whole or slivered almonds, or sprinkle them with hemp hearts.

Serve hot.

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Recipe Name
Hotteok (Sweet Korean Pancakes)
Author Name
Published On
The Ratings

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