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Hotteok with sweet cinnamon sugar syrup inside.

Easy Hotteok (Korean Sweet Pancake)

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Hotteok is a pan-fried Korean sweet pancake filled with gooey cinnamon and brown sugar syrup. It's a beloved Korean street food sweet. This easy recipe using a few basic ingredients brings you the classic taste.
Course Dessert, Snack
Cuisine Korean
Keyword brown sugar syrup, cinnamon, hodduk, hotteok, korean food, korean street food, Korean sweet pancakes
Prep Time 5 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 1 hour 30 minutes
Servings 8 people
Calories 334
Author Holly Ford

Equipment

Ingredients

  • 2 1/2 cup (375 g) all purpose flour
  • 1/2 cup (40 g) sweet rice flour (chapssal-garu)
  • 1 tbsp sugar
  • 2 tsp instant yeast
  • 1/2 tsp baking powder
  • 1 tsp salt
  • 1 1/3 cup (315 ml) lukewarm milk more if needed
  • 1 tbsp oil
  • more oil for pan-frying

Hotteok filling

  • 2/3 cup (130 g) light brown sugar
  • 1 tsp cinnamon
  • 4 tbsp peanuts or any nuts of your choice finely chopped

Instructions

  • Mix flours, yeast, baking powder, sugar, and salt with a whisk in a large mixing bowl. Heat milk to lukewarm and add oil. Pour the milk/oil mixture into the flour mixture and mix to combine with a spoon for 1-2 minutes. The dough should be on sticky.
  • Cover the dough mixture with plastic wrap and let it rise until doubled in volume, about 1-2 hours. You should see the spider web-like gluten development when the dough is pulled.
  • Meanwhile, make the hotteok filling by mixing brown sugar, cinnamon, and peanuts in small bowl.
  • Divide the dough into 8 equal portions. Grease your hands with a little bit of oil. Take one portion of dough and flatten it in your hand in a cupping shape. Put 1 1/2 tablespoonful of brown sugar filling on the center of the dough.
  • Pull the edges of the dough together, pulling toward the center, and pinch together to seal. Make sure you seal it completely by pinching well. Repeat the other dough portions in the same manner and place them on a greased platter.
  • Heat a generous amount of oil in a large griddle or skillet over med-low heat. Place the filled hotteok dough, seam side down and maintaining space from each other, in the griddle and let it cook for 30 seconds. dough and explode the filling inside.
  • Flip to the other side and press down on the dough with a hotteok press until it becomes about 1/2-inch thick. Do not press it too thin; you don't want to tear the dough and explode the filling inside.
  • Cook hottoek until golden brown on both sides, about 1-2 minutes per side. Lower the heat if it browns too quickly. Use thick cardboard or layers of napkins to hold a piece of hot hotteok when serving.

Video

Notes

Caution:
The syrup inside the hotteok that just came out of skillet will be extremely hot. So be cautious when you offer it to young children. You can let hotteok cool for 1-2 minutes before serving. But enjoy the hotteok as hot as you can stand it - they taste so much better even if you burn your tongue a little!

Nutrition

Calories: 334kcal | Carbohydrates: 62g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 361mg | Potassium: 196mg | Fiber: 3g | Sugar: 22g | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 2mg