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Hotteok (Korean Sweet Pancakes) Recipe

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4.4 from 8 reviews

Hotteok, also known as Korean sweet pancakes, are delightful fried pancakes filled with a melting mixture of brown sugar, cinnamon, and crushed nuts. These sweet treats feature a soft, chewy exterior with a warm, gooey center, perfect for a comforting snack or dessert. This recipe guides you through the fermentation of the dough for perfect texture and the frying technique to achieve golden, crispy pancakes with a luscious filling inside.

Ingredients

Dough

  • 1 1/4 cup all purpose flour (157 g / 5.5 ounces)
  • 1/2 tsp fine sea salt
  • 1 tsp white sugar
  • 1 tsp instant dry yeast
  • 1/2 cup lukewarm milk (125 ml)
  • Some cooking oil (for handling and frying)

Filling

  • 1/4 cup dark brown sugar
  • 1/4 tsp cinnamon powder
  • 2 Tbsp crushed nuts (such as walnuts, peanuts, almond slices, or sunflower seeds)

Instructions

  1. Prepare the dough: Sieve the all-purpose flour into a large bowl. Add the salt, white sugar, instant dry yeast, and lukewarm milk. Mix well to form a dough. Cover the bowl with plastic wrap and let it ferment at room temperature (around 27°C/80.6°F) until the dough doubles in size, about 1 hour.
  2. Rest the dough: After the dough has risen, punch it down a few times to release gas. Cover again with plastic wrap and let it rest for an additional 20 minutes to relax.
  3. Portion the dough: Lightly oil your hands to prevent sticking, then divide the dough into six equal medium-sized pieces ready for filling.
  4. Fill and shape pancakes: Flatten a dough piece in your hand and place approximately 1 tablespoon of the brown sugar, cinnamon, and crushed nut filling in the center. Gather the edges and seal the dough tightly to enclose the filling. Repeat for all pieces.
  5. Preheat frying pan: Heat a frying pan over medium heat and add a thin layer of cooking oil to coat the surface.
  6. First fry and press: Place one or more dough balls into the pan, leaving space between them. Fry until the bottom is lightly golden brown, about 30 seconds. Flip the pancake and press it down firmly with a spatula or a professional hotteok press. Cook the other side until golden brown, approximately 1 minute.
  7. Melting filling: Flip the pancake one last time, reduce heat to low, cover the pan with a lid, and cook for another minute to allow the sugar filling to fully melt and become gooey.
  8. Serve hot: Transfer the cooked pancake onto a plate and repeat the frying process for remaining dough pieces. Enjoy the hotteok while warm for the best gooey and soft texture.

Notes

  • Room temperature and yeast strength can affect fermentation time; dough might take shorter or longer to double in size.
  • Ensure the filling is completely sealed within the dough to prevent leakage during cooking.
  • The pressing step helps flatten the pancake and evenly distribute the filling, preventing burning.
  • Use a lid when melting the filling for optimal gooeyness; it is edible without melting the sugar fully but less satisfying.
  • Make sure the pan is moderately oiled to prevent sticking but not too oily to avoid greasy pancakes.
  • Hotteok is best served fresh and warm but can be reheated with a light pan-fry to restore crispness.

Find it online: https://bitezly.com/hotteok-korean-sweet-pancakes-recipe/