Hotteok (Korean Sweet Pancake)
Hotteok (Korean Sweet Pancake)
Ingredients
For the Dough
- 2 cups bread flour
- 1/2 cup dry glutinous rice flour
- 1 teaspoon instant yeast
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups warm milk, (105-115°F)
- 2 tablespoons vegetable oil, plus more for cooking
For the Filling
- 1/2 cup light brown sugar, packed
- 1 teaspoon cinnamon powder
- 2 tablespoons black sesame seeds
- 1/4 cup chopped nuts, (e.g., walnuts, pecans)
Instructions
- 1
In a large mixing bowl, combine the bread flour, glutinous rice flour, instant yeast, granulated sugar, and salt. Whisk to combine the dry ingredients.
⏱️ 3 min
- 2
Gradually add the warm milk and 2 tablespoons of vegetable oil to the dry ingredients. Mix with a spoon or your hands until a sticky dough forms. It will be quite wet.
⏱️ 5 min
- 3
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 4
While the dough is rising, prepare the filling. In a small bowl, combine the light brown sugar, cinnamon powder, black sesame seeds, and chopped nuts. Mix well and set aside.
⏱️ 5 min
- 5
Once the dough has risen, lightly oil your hands (or wear gloves) to prevent sticking. Gently punch down the dough to release the air.
⏱️ 2 min
- 6
Divide the dough into 8 equal portions. Take one portion and flatten it into a disc in the palm of your hand.
⏱️ 3 min
- 7
Place about 1 tablespoon of the filling in the center of the dough disc. Carefully gather the edges of the dough and pinch them together to seal the filling inside, forming a ball.
⏱️ 5 min
- 8
Heat a non-stick pan or griddle over medium-low heat. Add about 1 tablespoon of vegetable oil to the pan. If using circular molds, grease them as well.
⏱️ 2 min
- 9
Place the filled dough balls seam-side down onto the hot pan. Cook for about 30 seconds, then use a spatula or a hotteok press to flatten each ball into a disc, about 4-5 inches in diameter.
⏱️ 2 min
- 10
Cook for 2-3 minutes per side, pressing occasionally, until the hotteok are golden brown and crispy. The sugar filling should be melted and gooey.
⏱️ 8 min
- 11
Remove the cooked hotteok from the pan and place them on a wire rack to cool slightly. Repeat with the remaining dough and filling.
⏱️ 5 min
- 12
Serve the hotteok warm, traditionally in a paper cup to catch the sweet syrup.
Kitchen Tools
Nutrition Facts (per serving)
Hotteok (Korean Sweet Pancake)
For the Dough
- 2 cups bread flour
- 1/2 cup dry glutinous rice flour
- 1 teaspoon instant yeast
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups warm milk, (105-115°F)
- 2 tablespoons vegetable oil, plus more for cooking
For the Filling
- 1/2 cup light brown sugar, packed
- 1 teaspoon cinnamon powder
- 2 tablespoons black sesame seeds
- 1/4 cup chopped nuts, (e.g., walnuts, pecans)
Instructions
- 1
In a large mixing bowl, combine the bread flour, glutinous rice flour, instant yeast, granulated sugar, and salt. Whisk to combine the dry ingredients.
⏱️ 3 min - 2
Gradually add the warm milk and 2 tablespoons of vegetable oil to the dry ingredients. Mix with a spoon or your hands until a sticky dough forms. It will be quite wet.
⏱️ 5 min - 3
Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 4
While the dough is rising, prepare the filling. In a small bowl, combine the light brown sugar, cinnamon powder, black sesame seeds, and chopped nuts. Mix well and set aside.
⏱️ 5 min - 5
Once the dough has risen, lightly oil your hands (or wear gloves) to prevent sticking. Gently punch down the dough to release the air.
⏱️ 2 min - 6
Divide the dough into 8 equal portions. Take one portion and flatten it into a disc in the palm of your hand.
⏱️ 3 min - 7
Place about 1 tablespoon of the filling in the center of the dough disc. Carefully gather the edges of the dough and pinch them together to seal the filling inside, forming a ball.
⏱️ 5 min - 8
Heat a non-stick pan or griddle over medium-low heat. Add about 1 tablespoon of vegetable oil to the pan. If using circular molds, grease them as well.
⏱️ 2 min - 9
Place the filled dough balls seam-side down onto the hot pan. Cook for about 30 seconds, then use a spatula or a hotteok press to flatten each ball into a disc, about 4-5 inches in diameter.
⏱️ 2 min - 10
Cook for 2-3 minutes per side, pressing occasionally, until the hotteok are golden brown and crispy. The sugar filling should be melted and gooey.
⏱️ 8 min - 11
Remove the cooked hotteok from the pan and place them on a wire rack to cool slightly. Repeat with the remaining dough and filling.
⏱️ 5 min - 12
Serve the hotteok warm, traditionally in a paper cup to catch the sweet syrup.