Hotteok (호떡)
Korea
Traditional Korean street dessert — fluffy pancakes with a fragrant filling of roasted seeds and nuts, sweetened with light brown sugar and cinnamon. The batter is slightly sticky, and the filling is sweet and spicy.
Ingredients
- 1 pcs dry yeast
- 60 ml water
- 1 tsp sugar (for yeast)
- 240 g wheat flour
- 65 g rice flour
- 1 tsp salt
- 1 tbsp vegetable oil
- 240 ml milk
- 5 tbsp roasted seed and nut mixture
- 100 g light brown sugar
- 1 tsp ground cinnamon
Steps
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If using dry yeast, dissolve in warm water ¼ cup (≈60 ml) warm water, 1 tsp sugar (for yeast) and a packet of active dry yeast. Let stand for 10 minutes until the mixture becomes foamy.
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In a separate bowl, sift wheat flour, rice flour, 1 tbsp sugar (for the dough) and 1 tsp salt. Add the yeast liquid mixture, 1 tbsp vegetable oil and 1 cup (≈240 ml) milk (or water). Knead the dough until smooth and elastic.
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Knead the dough until it is smooth and elastic. The dough should be sticky and stretch when pulled.
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Cover the dough with plastic wrap and let it rise in a warm place until it doubles in volume (about 1 hour).
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Prepare the filling: finely chop the nuts and mix them with light brown sugar and ground cinnamon.
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Punch down the risen dough, shape it into balls about 2.5 inches (≈6 cm) in diameter. Let them rest for another 20‑30 minutes until they swell again.
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Heat a skillet over medium heat, add 2‑3 tbsp vegetable oil. Oil your hands, roll each ball into a thick disc, make a small indentation in the center and place 1.5 tbsp of filling. Cover the filling with dough, pinch the edges to form a sealed pancake.
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Place the pancake seam side down in the skillet, gently press with a spatula. Fry for about 1 minute, then flip and fry a few more seconds until golden‑brown on both sides.
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Repeat the process with the remaining dough. The finished hotteok can be frozen; reheat in a toaster or air‑grill before serving.
FAQ
Can I substitute ingredients in this Hotteok recipe?
Yes, Umami Guru's app can help you find suitable substitutions for ingredients like different flours or nut mixtures.
How long does it take to make Hotteok from scratch?
This Hotteok recipe takes approximately 140 minutes, including rising time for the dough.
What is the best way to serve Hotteok?
Hotteok is traditionally served warm, fresh off the griddle, to best enjoy its chewy texture and molten sweet filling.
Can I prepare Hotteok dough in advance?
Yes, you can prepare the dough and let it rise in the refrigerator overnight for convenience.
What kind of filling is used in this Hotteok recipe?
This recipe features a classic filling of roasted seeds and nuts, sweetened with light brown sugar and cinnamon.