Easy Hotteok (Korean Sweet Pancakes)
Easy Hotteok (Korean Sweet Pancakes)
Ingredients
- 4 frozen paratha
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons vegetable oil, or as needed
Instructions
- 1
In a small bowl, combine the light brown sugar and ground cinnamon. Mix well to create the filling.
⏱️ 2 min
- 2
Take one frozen paratha. Place about 1 tablespoon of the brown sugar and cinnamon mixture in the center of the paratha. Be careful not to overfill.
⏱️ 3 min
- 3
Gather the edges of the paratha around the filling, pinching them together tightly to seal the sugar mixture inside. Ensure there are no gaps for the sugar to leak out during cooking. Gently flatten the sealed paratha into a disc shape.
⏱️ 5 min
- 4
Repeat step 2 and 3 for the remaining parathas and filling.
⏱️ 5 min
- 5
Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, carefully place 1-2 filled parathas in the pan, ensuring not to overcrowd.
⏱️ 1 min
- 6
Cook for 2-3 minutes per side, or until golden brown and crispy. As the paratha cooks, the sugar inside will melt and become molten. You can gently press down on the paratha with a spatula to help it cook evenly and flatten slightly.
⏱️ 8 min
- 7
Remove the cooked hotteok from the pan and place them on a wire rack or plate. If cooking in batches, add more oil to the pan as needed before cooking the next batch.
⏱️ 1 min
- 8
Serve the hotteok immediately while the filling is hot and gooey. Be cautious when biting into them as the molten sugar can be very hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Hotteok (Korean Sweet Pancakes)
- 4 frozen paratha
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tablespoons vegetable oil, or as needed
Instructions
- 1
In a small bowl, combine the light brown sugar and ground cinnamon. Mix well to create the filling.
⏱️ 2 min - 2
Take one frozen paratha. Place about 1 tablespoon of the brown sugar and cinnamon mixture in the center of the paratha. Be careful not to overfill.
⏱️ 3 min - 3
Gather the edges of the paratha around the filling, pinching them together tightly to seal the sugar mixture inside. Ensure there are no gaps for the sugar to leak out during cooking. Gently flatten the sealed paratha into a disc shape.
⏱️ 5 min - 4
Repeat step 2 and 3 for the remaining parathas and filling.
⏱️ 5 min - 5
Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of vegetable oil. Once the oil is shimmering, carefully place 1-2 filled parathas in the pan, ensuring not to overcrowd.
⏱️ 1 min - 6
Cook for 2-3 minutes per side, or until golden brown and crispy. As the paratha cooks, the sugar inside will melt and become molten. You can gently press down on the paratha with a spatula to help it cook evenly and flatten slightly.
⏱️ 8 min - 7
Remove the cooked hotteok from the pan and place them on a wire rack or plate. If cooking in batches, add more oil to the pan as needed before cooking the next batch.
⏱️ 1 min - 8
Serve the hotteok immediately while the filling is hot and gooey. Be cautious when biting into them as the molten sugar can be very hot.
⏱️ 1 min