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You are here: Home > Archives > Recipes > Korean Recipes > Desserts and Drinks > Hotteok, the Korean sweet pancakes

Hotteok, the Korean sweet pancakes

November 4, 2011 (last updated January 12, 2021)

74 Comments

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Hotteok

There is something about rain that makes you crave greasy sweet food.
It must be a global phenomenon thing…
My American friends, Japanese friends, European friends, they all love to eat something sweet, something slightly greasy when there’s water falling down from heaven.
It’s been raining every single day here and I finally decide to make some Hotteok, the Korean sweet pancakes.

Besides I found a very special treasure the other day to make this sweet Goddess.

This is what we call “the Hotteok Press”.  It is a simple tool to press Hotteok to flatten.
Who knew that I would be finding this rare Korean tool in the middle of Kuala Lumpur?
Only God knows…, so it must be my destiny that I have to make Hotteok.
“Behold, thou shall make Hotteok…!”
 And I did.

 
Here are my destiny children.

Flour, sweet glutenous rice flour, white sugar, light brown sugar, milk, yeast, peanuts, cinnamon, and black sesame seeds (optional).

Take your ordinary all purpose flour, and…

mix with sweet glutenous rice flour. This will help the texture of Hotteok crisp chewy.

Black sesame seeds are optional. If you have them, use them by all means.

Mix all together and add white sugar and some salt.

This is instant yeast – the kind you can mix with flour right away.
You can certainly see the colony of unicellular fungi who feeds millions of people around the world everyday in the name of BREAD.

I am one of the million today. Since it is instant I don’t need to proof the yeast. Loving it!

Now heat your milk in the microwave for a few seconds, about 15 seconds.

Stir the milk and stick your finger in.  If it feels nice and warm it is good to go.
If it feels hot to touch, then it will murder your yeasts.

Drop some oils…

And pour into the flour mixture.

Stir with your wooden spoon and…

mix until it becomes a monstrous sticky glob.

Cover with plastic wrap and keep it in somewhere warm.
For me, I just put in the microwave and shut the door.
Wait 30 minutes.

Voila! The dough has risen. He is truly alive!

Punch him to deflate. Let him rest for 5-10 minutes.

Meanwhile chop a little bit of your favorite nuts – I used peanuts.
Mix with brown sugar and cinnamon.

You will need to oil your hand.
I like to use disposable globe because I’m tired of washing my hands 75 times a day.

Tear a piece of dough and flatten down. Put 1 Tbsp of sugar mixture in the center.

Pinch all the corners together toward the center. Make sure there is no gaps or holes.
Play around first.

Drop it on the hot oiled skillet over medium heat .

 

 
Press it down to flatten the dough.
Don’t have this Hotteok press?
Honey, you are in a big trouble. Your life ends here…
Just kidding!

Use any bowl that has smooth round bottom. Something like this one below.

A typical CorningWare bowl that you can buy at Walmart.
This will do the job just fine.

Make sure you oil the bottom surface so it won’t stick.

When your Hotteok puffs up slightly, flip to the other side. You will see the nice golden crust.

Hotteok
Boy, can you resist this? If you can, you are not one of my kind.
Crispy yet chewy texture with sweet cinnamon brown sugar syrup oozing out…
Sooooo gooood!!!!

But you gotta be careful! The sugar syrup can be quite hot especially to young children.

Oh, Lord! Please, save me from these evil greasy sugary temptation…

But If thou let me eat them now, I shall eat carrots for dinner.

Well, It turned out that I ran out of carrots that evening so I ate broccoli instead.

Do you think I’ve sinned?

 

Sweet Korean pancakes

Hotteok, the Korean sweet pancakes

Holly Ford
0 from 0 votes
Print Pin Comment
Prep Time 45 mins
Cook Time 25 mins
Total Time 1 hr 10 mins
Servings 10 -12 pancakes

Ingredients
  

  • 2 cups all purpose flour
  • 1 cup glutenous rice flour
  • 1 Tbsp black sesame seeds optional
  • 1 envelope 11g instant yeast
  • 2 tsp sugar
  • 1 tsp salt
  • 1 1/2 cup milk lukewarm
  • 1 tsp canola oil
  • More oil for frying

For the filling:

  • 2/3 cup light brown sugar
  • 2 Tbsp finely chopped nuts pecans, walnuts, peanuts, almonds, and etc
  • 1 tsp cinnamon

Instructions
 

  • Mix flours, yeast, sesame seeds (if using), sugar, and salt in a mixing bowl. Pour lukwarm milk mixed with 1 tsp of oil to the flour mixture and mix everything with wooden spoon. The dough will be very sticky. Cover with plastic wrap and keep the bowl in a warm place for 30-45 minutes depends on the temperature in the room.
  • The dough should rise double in volume. Deflate the dough by punching it in the center and let it rest for another 5-10 minutes.
  • Meanwhile, mix brown sugar, nuts and cinnamon in a small mixing bowl.
  • Tear a piece of dough (about 1 1/2 - 2" in diameter) and stretch out with your hand. Place 1 Tbsp of filling mixture in the center and pinch the edges of the dough toward the center to close making a ball shape.
  • Heat the pan with generous amount of oil over medium heat. Drop the dough and push it with spatula or a bowl with smooth bottom to flatten it. When you see the surface puffs up slightly, flip to the other side and continue to cook adding more oils if needed. It will get nice golden brown crust.
  • Serve hot immediately but be very cautious. The brown sugar syrup will be very hot! Enjoy!
Tried this recipe?Let us know how it was!

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Filed Under: Archives, Desserts and Drinks, Korean Recipes, Recipes Tagged With: Brown Sugar, Milk

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Comments

  1. leaf (the indolent cook) says

    November 4, 2011 at 7:11 pm

    Yes… I do have trouble saying no to sweet and greasy foods. I wouldn't be able to say no to these!

    Reply
  2. Arudhi@Aboxofkitchen says

    November 5, 2011 at 4:53 am

    Good heaven! Raining or not, I would totally devour those sweet pancakes if I had them here! What I have in my pantry now is rice flour mixed with gluten and I hope that will work fine for the pancake….oh I`m so going to try this out!

    Reply
  3. Maricel says

    November 5, 2011 at 6:44 am

    I had this in Korea and instantly fell in love with it!  Googled for a recipe as soon as I got back home.  Will try out your recipe.  I am glad that you are back to blogging.

    Reply
  4. shirley@kokken69 says

    November 5, 2011 at 9:00 am

    Love that tool… and the pancakes, off course… I shall look for it on my next trip to Korea… 🙂 

    Reply
  5. Joanna Sooper says

    November 5, 2011 at 5:15 pm

    Oh my! I am so happy I have found your blog! I am learning and tasting so many new things. I can't wait to try these!

    Reply
  6. tofugirl says

    November 5, 2011 at 6:44 pm

    Ooh, these look so yummy with the peanut/sugar filling!  I will have to bookmark for the next time the weather is bad–could have used these during the freak snowstorm we had last weekend!

    Reply
  7. Lisa L. says

    November 6, 2011 at 1:40 am

    wow i'm from Kuala Lumpur. is nice to know you're here…gonna be here for long?
    it takes a while to like here but i'm sure you'll adapt well. at least is not crazily cold!

    mmm hotteok, i love it. i made it before and couldn't stop eating.  
    i'm chinese, so there's another chinese version to this without using oil to fry. usually stuff with red bean paste, lotus paste, kaya (local eggy coconut custard), peanut minus cinnamon and even savoury as well. 

    Reply
  8. Shuhan says

    November 6, 2011 at 8:06 am

    yum yum, actually it reminds me of chinese/japanese style red bean pancakes! I guess almost all asian cultures have a version of this kind of crispy pancake with a sweet filling (:

    Reply
  9. Shuhan says

    November 6, 2011 at 8:08 am

    yum yum, actually it reminds me of chinese/japanese style red bean pancakes! I guess almost all asian cultures have a version of this kind of crispy pancake with a sweet filling (:

    Reply
  10. Laure says

    November 8, 2011 at 3:11 am

    Hotteok are delicious. I'm not a big fan of sugary things, but I can't resist the crispiness and the nuts filling ! I will try out your version, I've never tought of using black sesame seeds before.

    Reply
  11. beyondkimchee says

    November 8, 2011 at 3:58 pm

    @c46dca1d3f64dbbcb816542492a27df4
    I like the nutty flavor of black sesame seeds bring to these Hotteok. Hope you can give these a try. Such a nice comfort sweet snack for cold chilly days.

    Reply
  12. beyondkimchee says

    November 8, 2011 at 4:00 pm

    @af703376c0e8d41592fbf2ac395d7da1
    I agree. As Asian we all do have a similar taste buds, I think…
    I love red bean buns. Koreans do have them, too.

    Reply
  13. beyondkimchee says

    November 8, 2011 at 4:01 pm

    Hi Lisa
    My family loves Kaya toasts. Yes, red bean paste buns are my all time favorite!

    Reply
  14. beyondkimchee says

    November 8, 2011 at 4:02 pm

    Hope you will get another storm(?) soon so you can give these a try!  LOL!

    Reply
  15. beyondkimchee says

    November 8, 2011 at 4:03 pm

    I am glad that you found my blog too. Please visit my blog again.

    Reply
  16. beyondkimchee says

    November 8, 2011 at 4:04 pm

    @3075612c2770d1bcfefb7f0c00324c11
    Do you visit Korea often? If you find one these get one. It is quite cheap and fun to play with.

    Reply
  17. beyondkimchee says

    November 8, 2011 at 4:05 pm

    @fb1a4362683c1a995c5a2d9cf1d8e63e

    Thanks, Marciel. Let me know how it turned out.

    Reply
  18. beyondkimchee says

    November 8, 2011 at 4:07 pm

    @03c8fad0cbe3d9d437f8dafd276001b9
    Thanks. Hope you like them.

    Reply
  19. beyondkimchee says

    November 8, 2011 at 4:08 pm

    @ff5a7342455262aefc19b0703b5a1649
    Great! Then, you are one of my kind, ha ha!

    Reply
  20. javapot says

    November 9, 2011 at 4:50 am

    love your blog.  i'm from KL and wish to know where I can get my hands on that tool, tks.  can't wait to give this a try.

    Reply
  21. beyondkimchee says

    November 9, 2011 at 3:28 pm

    @f2ff4f51b98c419eff477afe1c1be086
    Can't remember the name of the street but it is in Ampang near Korean store called Galaxy mart. Across the street there is a shopping center with full of Korean shops and restaurants. There is a Korean household knick-knack store and I found it there.

    Reply
  22. Jasmine Ng says

    November 12, 2011 at 12:32 am

    Hi Holly, a quick question regarding the Korean shops you mentioned in KL. Are they open everyday? I'm seriously thinking of making my way down to KL to have a look and to get my hands on that Hotteok Press. Any idea how much it costs? Thank you so much!

    Reply
  23. beyondkimchee says

    November 13, 2011 at 4:08 am

    I am not sure if they will open on Sunday since the most Koreans here are Christians. It costed about RM12 if i remember correctly.

    Reply
  24. Duncan says

    November 22, 2011 at 10:28 pm

    "sweet cinnamon brown sugar syrup" Wow this sounds so satisfying!

    Reply
  25. Caroline says

    November 25, 2011 at 11:18 pm

    Hi Holly

    I will be making Hotteok this weekend. I managed to get the Hotteok press from one of the Korean shop in Desa Hartamas for RM8.50.
    Thanks for the recipe.

    Caroline

    Reply
    • Eugene says

      April 26, 2017 at 5:32 am

      Hi Caroline, may I know what’s the name of the Korean shop in Desa Sri Hartamas that you had bought the Hotteok press from? Thank you~!

      Eugene.

      Reply
  26. beyondkimchee says

    November 26, 2011 at 3:16 pm

    @62d2b295db51d762cf77dc79d426b005
    Hi Caroline
    You got a deal for that press. I think I paid more for mine. What a bummer! 🙂
    Have fun making hotteok and let me know how it turned out.

    Reply
  27. Louise says

    February 15, 2012 at 8:27 am

    Hello.
    First thing I have to say, is that I absolutely adore the way you lay out your blog and recipes. Your ironic comments make something that I already adore doing even more fun. (I lead an exciting life here[!])

    Anyway, I was wondering whether there are any alternatives to the nut part since some of my family are allergic to them. Do you have any suggestions?

    Thank you 🙂

    Reply
  28. beyondkimchee says

    February 15, 2012 at 3:19 pm

    Hi Louise
    I am very happy to hear that you like my blog. For the recipe in Hotteok, you can totally omit the nut. It won't change the flavor since the amount of nut in the recipe is very little, and it is mainly for crunch texture in the filling. Hope you can make them soon.

    Reply
  29. jessicapark says

    February 29, 2012 at 2:12 pm

    Ahn-young haseyo! I am a Mee-gook ajumah married to a Korean man, and I recently discovered your blog.  I love your descriptions about the food, and the photos that help to explain the process.  It really helps me to visualize the how behind the recipe since I didn't grow up making K food.  Thanks!  I hope to make pumpkin porridge soon and the steamed egg, which is one of my husband's favorite dishes.  Keep up the good work!  🙂

    Reply
  30. beyondkimchee says

    February 29, 2012 at 3:18 pm

    Thank you Jessica. I am glad that you found my blog, too. Hope you enjoy the recipes and let me know if yo need any assistance.

    Reply
  31. Swan Sow says

    April 10, 2012 at 7:15 am

    Wonderful recipe Holly! The glutinous rice flour made a HUGE difference. Thank you so much for sharing this awesome recipe! 😀

    Reply
  32. Sendy says

    September 11, 2012 at 10:42 am

    Hello Holly! i just tried this recipe this morning and my family loves it! it taste so good!! Keep up the great job!! i love the way you show us the step-by-step on how to do a recipe, love your blog. Inspire me to cook more 🙂 cheers

    Reply
    • Holly says

      September 11, 2012 at 1:59 pm

      Thank you Sendy

      Reply
  33. Jade@CookingFashionistaBlog says

    November 15, 2012 at 12:21 pm

    Oh I love this! I remember having this whenever we visited Korea. They are so delicious. While, I cook everything from scratch, I had no idea how to make this from scratch. I’m ashamed to say, I have bought the package ones from the Korean store. Lol. Thanks for putting up a recipe for this!

    Reply
  34. Maricel says

    November 15, 2012 at 12:52 pm

    Went to Korea for the 2nd time. Hotteok was the 1st thing I looked for. I also found a Hotteok press! Yey! Despite the language barrier, the shop keeper was able to figure out what I was looking for 🙂

    Reply
    • Holly says

      November 15, 2012 at 10:01 pm

      That is so awesome that you found the press. You gotta make some hotteok soon and let me know how it turned out!

      Reply
  35. Beccatokki says

    January 8, 2013 at 1:13 pm

    If you must eat gluten free, and thus cannot use normal flour, what do you recommend instead of the plain all purpose flour? Thanks! 🙂

    Reply
    • Holly says

      January 9, 2013 at 4:47 pm

      Try with white rice flour (Not-glutenous) mixed with a little bit of almond flour and tapioca flour to substitute for the plain wheat four. It won’t have the exact same flavor or texture of the original recipe but I think you will get similar.

      Reply
    • Cantamew says

      March 4, 2013 at 1:25 am

      I’ve just made these using a brown rice flour blend (extra fine brown rice flour, potato starch & tapioca flour) and xanthan gum in place of the all-purpose wheat flour. The dough comes out a little bit dry/less stretchy, but the taste is still fabulous! I’ve never eaten hotteok before so I cannot comment on whether or not the taste is different, but to me they tasted like delicious cinnamon buns! My whole family loved them!

      Reply
  36. Mary says

    January 12, 2013 at 5:46 am

    I have just made these, not difficult at all but they turned out yummy. It would be nicer/helpful if more people post comments after they have actually tried out the recipe…. Thanks so much for this recipe, I am a korean, living where there aren’t many Koreans, I haven’t had hottok in years!

    Reply
    • Holly says

      January 14, 2013 at 7:29 am

      Hi Mary
      That is just wonderful. I am glad your hotteok turned out so well. Hope you get to explore more Korean recipes at home. Aren’t they just the best?

      Reply
  37. Aimee says

    May 9, 2013 at 9:48 pm

    I just made these, big success! ^-^

    Trouble is, I have a lot of dough left, and nobody to make them for until much later today.
    how long can you keep the dough for? And would you keep it in the fridge?

    Thank you! 😀

    Reply
    • Holly says

      May 9, 2013 at 11:22 pm

      Hi Aimee

      Good to hear your Hotteok turned out well. You can keep the leftover dough in the fridge for about a day. It will continue to rise but it is okay. If you store more than 1-2 days, then it will develop very yeasty smell in the dough.

      Reply
  38. Paupau says

    May 25, 2013 at 1:55 pm

    Hi! What can i use as a replacement for the Glutenous rice flour? Is there any replacement for it? Can’t I just use regular rice flour?

    Reply
    • Holly says

      May 25, 2013 at 10:19 pm

      You can use regular rice flour but the texture won’t be the same.

      Reply
  39. Sugar says

    July 15, 2013 at 8:32 pm

    Is it possible you could give me the flour recipes in grams please? I tried it and it came out nice but it didn’t rise. I also read that 1 cup of normal flour to glutinous is different?

    Reply
  40. Meaghanne Mack says

    December 24, 2013 at 11:43 pm

    I’ve been eying this recipe for awhile now. I’m finally going to give it a try for Christmas morning. I think they will be a big hit

    Reply
  41. kw. says

    January 3, 2014 at 1:29 pm

    i have a.question about the yeast. Did you pour everything inside the pack?

    Reply
    • Holly says

      January 3, 2014 at 9:51 pm

      Yes.

      Reply
  42. Nicole Rossetti le Strange says

    February 26, 2014 at 3:34 am

    Hi Holly!

    I’ve only just discovered your blog, and am hooked already!

    I’ve never had hotteok, so I plan to make some ASAP – could I use soy milk instead of dairy though? If so, would it be best to use unsweetened?

    Thanks in advance!
    Nicole

    PS I loved your post about coming here to Chiang Mai, especially the photos of Patara. Did you meet Dodo while you were there? He’s such a wonderful ele… and really looked after me when I had a panic attack in the jungle! It’s absolutely true what Pat says – that there can sometimes be an empathetic link between ele and human. 🙂

    Reply
    • Holly says

      February 26, 2014 at 11:55 am

      Hi Nicole

      Yes, you can use soy milk instead. Thanks for your sweet comment. Do you live in Chiangmai? I miss that wonderful town very much and all the elephants as well. Hope your hotteok will turn out good. Cheers!

      Reply
      • Nicole Rossetti le Strange says

        February 27, 2014 at 9:54 am

        Hi Holly,

        Thank you for the advice – much appreciated.

        Yes, I live in Chiang Mai … I love it here!

        I’ll let you know how the hotteok turns out 🙂

        Reply
  43. Kiss_the_cook says

    April 15, 2014 at 9:28 am

    Just tried these although it’s no longer winter, but I just couldn’t resist. They were delicious! This will become a regular treat during cold days.

    Thank you.

    Reply
  44. Jos says

    September 3, 2014 at 8:16 pm

    Hi,

    Do you think the recipe will still work if I use rice flour instead of all purpose flour in the same ratio? Thanks.

    Reply
    • Holly says

      September 3, 2014 at 9:01 pm

      Hi Jos

      If you use rice flour only, the texture of hotteok will become sticky mochi-like texture. Also it won’t rise much at all. You will need the all-purpose flour for the right texture.

      Reply
  45. Belle says

    September 15, 2014 at 3:12 am

    I used a previous hotteok recipe before (no rice flour) but tried this today… I think rice flour really makes all the difference! Plus the brown sugar + nuts mixture makes for a great filling! I used chocolate the last time around (which is equally as delicious) but I will be doing it with brown sugar again in the future. Didn’t use enough filling though, so it didn’t become as caramelised as in the image, but I will probably be using this recipe from now on 🙂 thank you!

    Reply
  46. Ali B says

    November 13, 2014 at 9:21 am

    OMG you are awesome! I used to buy this in Eastwood (Australia) at this place. I bought one and then 1 minute later went back and bought another – I was hooked. Sadly the place is closed and I don’t live close by anyway now. But…now I can make it! Woohoo! 😀 😀 😀

    Reply
  47. K says

    December 19, 2014 at 5:40 pm

    Will it turn out fine if I use regular rice flour along with normal flour? I don’t have glutinous rice flour.

    Reply
    • Holly says

      December 19, 2014 at 6:05 pm

      The glutenous rice flour will give the chewy sticky texture. You can still use regular rice flour but it won’t be as chewy.

      Reply
      • k says

        December 19, 2014 at 6:12 pm

        Thanks for the reply! So what do you suggest, should I use rice four and regular flour together, or just go with only regular flour?

        Reply
        • Holly says

          December 19, 2014 at 9:13 pm

          Try with regular flour only. In olden times, hotteoks were made with only regular flour. You need to eat them soon after they are fried (while hot), otherwise they will get harden soon.

          Reply
  48. jeff says

    December 24, 2014 at 12:52 pm

    Hi! I was wondering what would be the best way to par make these goodies and store them so I can fry them fresh, I’d like to take them to my grandparents for christmas but I dont want to carry a big bowl of dough and start making them there, any suggestions for a traveling hotteok connoisseur? I wont be traveling far…maybe like an hour or so…

    Reply
    • Holly says

      December 24, 2014 at 2:33 pm

      Hi Jeff
      Hotteok tastes the best when it is freshly made. With any fried food, it tastes the best when hot. I wouldn’t recommend to travel with already fried hotteok because the sugar syrup will soak into the dough and the dough will get hard as it cools. The best way is to carry the dough in a covered container and make the hotteok fresh at your grandparents and serve them hot. So much better!

      Reply
  49. butterfingers says

    September 18, 2015 at 4:13 am

    Hi Holly,
    I can’t decide whether I prefer this one or the one made with masa harina. I like this one for its chewiness and the fact that it still taste very good upon reheating. Now I wish I have tried those from the famous stall at Namdaemun market when I was in Seoul. That would give me a good reference point of what a great hotteok should taste like. I didn’t buy from them coz both times when I passed that stall, the line was very long.

    Reply
    • Holly says

      September 18, 2015 at 9:19 am

      They both good. I sort of like the corn hotteok a little better since it give a nice corn flavor. There are several different varieties of hottek throughout Seoul, and I would suggest to hunt them down and try them all next time you visit Seoul. So good~!

      Reply
  50. Viny says

    November 16, 2015 at 1:48 am

    It is one of my favourite Korean snack. Can’t wait to try your recipe. Just wonder if I couldn’t finish eating all the hotteok in one go, can they be stored in the fridge and reheat on the pan the next day?

    Reply
    • Holly says

      November 16, 2015 at 5:50 am

      Unfortunately, leftover hotteoks are not so great. They will get hardened and won’t taste the same. I would fry only the amount of hotteok you need at the time and keep the rest of the dough in the fridge, and make more fresh hotteok on the next day.

      Reply
  51. idebtv says

    January 21, 2016 at 4:02 am

    I’m so excited to make this recipe soon! However, I would prefer to cut out the sugar. Can I fill it with red bean paste instead? 🙂

    Reply
    • Holly says

      January 21, 2016 at 5:50 pm

      Sure! Anything you like!

      Reply

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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