Who can resist a soft and chewy bread with the oozing cinnamon brown sugar filling inside? Hotteok is a well known Korean sweet pancakes. It is a typical Korean street food and you can find them on many busy streets in Korea. They are hot, chewy, and sweet ( some savory). It a nostalgic comfort food to most Korean locals.
There are many varieties of Hotteok in Korea when it comes to what to put in inside as a filling. Some make it sweet and other savory. Some even likes to add soft cheese with their sweet sugary filling.
I always stick with the old fashioned street vendor style when I crave Hotteok, which is a simple bread dough and the brown sugar filling with a hint of cinnamon. Please check my YouTube video tutorial to learn how to make this irresistible sweet treat.
How to make the pancake dough to be more soft and chewy?
I mix all-purpose flour with a little bit of sweet rice flour. The sweet rice flour will add some stickiness in the dough and make the Hotteok chewy. Also, even though the Hotteok is a kind of yeast proofed bread, I add a hint of baking powder in the dough. It will help the bread to be very soft and fluffy at the same time it is chewy.
What type of yeast is used in this recipe?
I use the instant yeast. You can mix with the flours without proofing in advance. If you are using the active yeast, you will need to mix with lukewarm milk to proof first, then add to the flour mixture.
What’s in the sweet filling?
Brown sugar, cinnamon, and peanuts. I use peanuts since that the old fashioned Hotteok has, but you can use any types of nuts of your choice or omit it, if you are allergic to nuts. You can also adjust the amount of cinnamon more or less depends on your preference.
Can I turn them into savory Hotteok instead of sweet?
Of course. You can add any flavors inside of Hotteok buns. Some likes to add chopped vegetables with cheese to make it savory.
Do I must have the Hotteok press to press down the dough?
A Hotteok press will help flatten the dough easily. You can use a kitchen spatula or a flat bottomed bowl instead. Make sure it is well greased so that it doesn’t stick to the dough.
More Sweet Korean Treat recipes
1 hr, 20 Prep Time
30 minCook Time
1 hr, 50 Total Time
- 2-1/2 cup all purpose flour
- 1/2 cup sweet rice flour
- 1 tbsp sugar
- 2 tsp instant yeast
- 1/2 tsp baking powder
- 1 tsp salt
- 1-1/3 cup + more (if needed) lukewarm milk
- 1 tbsp oil
- More oil for pan-frying
- 2/3 cup light brown sugar
- 1 tsp cinnamon
- 4 tbsp finely chopped peanuts or any nuts of your choice
- a pinch salt
- In a large bowl, mix flours, sugar, yeast, baking powder, and salt ; mix well.
- Stir the oil into the milk and pour in the flour mixture. Using a wooden spoon, mix the dough for 2 minutes until very wet and sticky. Add more milk if needed.
- Cover the dough and let it rest in a warm place for 1 hr or until double in volume.
- To make the filling, combine brown sugar, cinnamon, nuts and salt in a small mixing bowl and set aside.
- When the dough is risen, deflate to remove the gas.
- Put a large skillet over medium heat, add a generous amount of oil.
- Take 1/8 portion of the dough and flatten down. Using a round tablespoon, place 1.5 tablespoon of sugar filling on the dough. Holding your hand in a cupping shape, pull the edges of the dough toward the center over the sugar filling, pinching them together to seal it.
- Drop the dough on the skillet and let the bottom of the dough to be golden, about 2 minutes. Flip the dough to the other side and press with a hotteok press or spatula. Flatten the dough to about 1/2-inch thickness. Do not press to thin, otherwise you might tear the dough.
- Pan-fry the hotteok until they are golden brown outside. Serve hot, but be cautious. The sugar syrup inside can ooze out and it will be very hot.