Korean Hotteok Recipe
Korean · Dessert · 50 min total
Sweet, chewy Korean pancakes filled with a brown sugar, cinnamon, and nut mixture, crispy on the outside and gooey on the inside. A popular street food, perfect for a cozy treat.
30
min prep
min prep
20
min cook
min cook
8
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups all-purpose flour
- 1/2 cup glutinous rice flour
- 1/4 cup granulated sugar
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 3/4 cup warm milk
- 1/4 cup warm water
- 1 tablespoon vegetable oil (plus more for frying)
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts (or peanuts)
- 2 tablespoons raisins (optional)
Instructions
- In a large bowl, mix all-purpose flour, glutinous rice flour, granulated sugar, yeast, and salt.
- Add warm milk, warm water, and 1 tablespoon oil. Mix until a sticky dough forms. Knead for 5 minutes until smooth. Cover and let rise in a warm place for 1 hour, until doubled.
- Meanwhile, prepare filling: combine brown sugar, cinnamon, chopped nuts, and raisins (if using). Set aside.
- Punch down the dough. Divide into 8 equal portions. Flatten each into a disk about 4 inches wide.
- Place about 1 tablespoon of filling in the center of each disk. Gather edges to seal, then flatten gently into a pancake, being careful not to tear.
- Heat a non-stick skillet over medium heat with a thin layer of oil. Place pancakes seam-side down. Cook for 2-3 minutes until golden brown, then flip and cook another 2-3 minutes, pressing gently with a spatula to flatten.
- Serve hot, as the filling will be very hot and liquid. Enjoy immediately.
Tips
- Use glutinous rice flour for the signature chewy texture; it's essential.
- If the dough is too sticky, lightly oil your hands when handling.
- Serve with a side of pickled radish or kimchi for a sweet-savory contrast.
- Leftover pancakes can be reheated in a toaster or pan.
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