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.