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Hotteok is Korean sweet pancakes with cinnamon brown sugar filling

Hotteok, Korean sweet pancakes

Print Recipe
Hotteok is a popular Korean street snack and dessert filled with hot brown sugar syrup. You can easily make them at home. Serve these pancakes hot!
Course Dessert
Cuisine Korean
Keyword brown sugar syrup, hotteok, hotteok press, Korean hotteok, korean street food, Korean sweet pancakes, street food, sweet korean pancakes, sweet rice flour
Prep Time 15 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 1 hour 40 minutes
Servings 8 pieces
Author Holly Ford

Equipment

Ingredients

  • 2 1/2 cup all purpose flour
  • 1/2 cup sweet rice flour (chapssal-garu)
  • 1 tbsp black sesame seeds optional
  • 1 envelope (7g) instant yeast
  • 1/2 tsp baking powder
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 1/3 cup milk lukewarm
  • 1 tbsp canola oil
  • more oil for frying

For brown sugar filling:

  • 2/3 cup light brown sugar
  • 4 tbsp nuts (pecans, walnuts, peanuts, almonds, and etc) finely chopped
  • 1 tsp cinnamon
  • pinch salt

Instructions

  • Mix flours, yeast, sesame seeds (if using), baking powder, sugar, and salt in a mixing bowl.
  • Mix lukewarm milk with 1 tbsp of oil and add to the flour mixture; mix everything with wooden spoon. The dough will be very sticky. Cover with plastic wrap and keep the bowl in a warm place for 30-60 minutes depends on the temperature in the room.
  • The dough should rise double in volume. Deflate the dough by punching it in the center. Let the dough rest for another 5-10 minutes.
  • Meanwhile, make the brown sugar filling. Mix brown sugar, nuts, cinnamon, and salt in a small mixing bowl.
  • Tear a piece of dough (about 1 1/2 to 2-inch in diameter) and stretch out with your hand. Place 1 to 1 1/2 tablespoon of filling mixture in the center. Gather the edges of the dough toward the center and pinch the seam to seal. You will get a ball shaped dough.
  • Heat a generous amount of oil in a skillet over medium heat. Drop a dough ball and press it with a hotteok press or spatula to flatten it. Cook until the bottle gets golden brown. You will see the top puffs up slightly; about 2-3 minutes. Flip the dough to the other side and continue to cook; another 2-3 minutes. Add more oil if needed.
  • Serve hot immediately but be very cautious. The brown sugar syrup will be very hot! Enjoy!

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