Korean Sweet Pancakes (Hotteok)
Yash Dani
8
20 minutes
20 minutes
Korean
Pancakes
Korean Sweet Pancakes, also known as Hotteok, are deliciously chewy and crispy treats filled with a warm mixture of brown sugar, walnuts, and cinnamon. The soft yeast-based dough combines all-purpose flour and glutinous rice flour for a satisfying texture, while the filling melts into a rich, fragrant syrup as the pancakes cook. Each pancake is pan-fried until golden brown and crisp on the outside, with a warm and gooey centre inside. Perfect for breakfast, an evening snack, or a comforting dessert, homemade Hotteok is best served fresh and hot, offering a delightful combination of caramel-like sweetness, toasted nuts, and aromatic cinnamon.
Ingredients
For the Dough:
- 1 cup (240ml) warm water (about 110°F or 43°C)
- 1 tablespoon Granulated sugar
- 1 teaspoon Active Dry Yeast
- 1 cup (125g) All-Purpose Flour
- 1 cup (160g) Glutinous Rice Flour (also called sweet rice flour or chapssal-garu)
- 1 teaspoon salt
For the Filling:
- ½ cup (100g) packed Brown Sugar
- ½ cup (60g) walnuts, chopped
- 1 teaspoon ground Cinnamon
For Cooking:
- 4-5 tablespoons neutral cooking oil (like vegetable, canola, or grapeseed oil), plus more for hands and surfaces
Directions
Prepare the Dough: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This indicates the yeast is active. To the same bowl, add the all-purpose flour, glutinous rice flour, and salt. Mix with a spatula or wooden spoon until a shaggy, very sticky dough forms. There is no need for extensive kneading at this stage.
Let the Dough Rise: Cover the bowl with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot for 1 hour, or until the dough has doubled in size.
Make the Filling: While the dough is rising, prepare the filling. In a separate, smaller bowl, mix the brown sugar, chopped walnuts, and cinnamon powder until well combined. Set aside.
Shape the Pancakes: Once risen, punch down the dough gently to release the air. Lightly oil your hands and a clean work surface to prevent the sticky dough from clinging. Divide the dough into 8 equal portions and roll each into a ball.
Fill the Dough: Take one portion of dough and flatten it into a 4-inch disc in the palm of your oiled hand. Spoon about 1 to 1.5 tablespoons of the filling into the center. Carefully bring the edges of the dough up and over the filling, pinching them together firmly to seal the ball completely. Ensure there are no gaps to prevent the molten sugar from leaking during frying. Gently flatten the sealed ball into a thick puck shape. Repeat with the remaining dough portions.
Fry the Hotteok: Heat a non-stick skillet or cast-iron pan over low-medium heat and add a generous layer of cooking oil (about 2-3 tablespoons). Once the oil is shimmering, carefully place 2-3 dough pucks into the pan, seam-side down.
Press and Cook: Fry for about 30-60 seconds, until the bottom is lightly golden. Using a well-oiled spatula or a Hotteok press, firmly press down on the center of each pancake to flatten it into a larger, uniform circle about 4-5 inches in diameter.
Finish Frying: Continue to fry for another 2-3 minutes per side, until both sides are a deep golden brown and the pancake is cooked through. The sugar inside will have melted into a hot syrup.
Serve and Enjoy: Transfer the cooked Hotteok to a plate and serve immediately while hot. Be careful, as the filling will be extremely hot. Enjoy your delicious homemade Korean sweet pancakes!