Hotteok (Korean Sweet Cinnamon and Nut-filled Pancakes) Recipe

Introduction

Hotteok is a popular Korean sweet pancake filled with a warm, gooey mixture of brown sugar, nuts, and cinnamon. Crispy on the outside and soft on the inside, it makes a delightful treat perfect for chilly days or anytime you crave something comforting and sweet.

Ingredients

• 1/3 cup water (lukewarm)
• 1/2 tsp sugar
• 1/2 tsp instant yeast (fast acting yeast)
• 1 cup all-purpose flour (plain flour)
• 1/4 tsp salt
• 2 tbsp walnuts (or other nuts as preferred)
• 1/4 cup brown sugar
• 1/4 tsp cinnamon
• 2 tbsp vegetable oil (or other non-aromatic oil, plus more as needed)

Instructions

1. Step 1: Stir the sugar into the lukewarm water, sprinkle the yeast on top, and let it sit for a minute while you prepare the other ingredients. Measure the flour and salt, combine them gently, then add the yeast mixture. Mix well to form a relatively firm dough, adding an extra tablespoon of water if needed to bring it together.
2. Step 2: Knead the dough gently for about a minute, stretching it slightly. Place it back in the bowl, cover, and leave in a warm, draft-free place to rise for at least one hour, or up to three hours for a better rise.
3. Step 3: While the dough rises, prepare the filling by chopping the walnuts finely and mixing them with brown sugar and cinnamon.
4. Step 4: Once risen, gently knock back the dough and divide it into six equal pieces. Roll each piece into a ball. Warm 2 tablespoons of vegetable oil in a medium skillet over medium heat.
5. Step 5: Lightly oil your hands, flatten a dough ball into a disk, leaving a slight indent in the center. Spoon about 1 teaspoon of the filling into the indent. Pinch two opposite edges together, then work around the edges to seal the filling completely without gaps, stretching the dough as needed.
6. Step 6: Repeat the filling process with the remaining dough balls, placing the filled pancakes on a lightly oiled surface to prevent sticking.
7. Step 7: Cook three pancakes at a time in the warmed oil. Carefully slide the pancakes into the pan, seam side down. Press them firmly with a spatula to flatten slightly, avoiding rupturing the filling.
8. Step 8: Cook each side for about 3 minutes until golden brown, turning and pressing down gently with the spatula after flipping. Adjust the heat if they brown too quickly. Flip back to the first side for a final minute before removing from the pan. Drain excess oil and let cool for a minute before serving. Repeat with remaining pancakes.

Tips & Variations

• Substitute walnuts with peanuts or almonds for different nutty flavors.
• For a twist, add a pinch of cardamom or nutmeg to the filling.
• Use a non-stick pan to minimize oil use and sticking.
• Ensure the oil is at the right temperature to avoid burning or soggy pancakes.

Storage

Store leftover hotteok in an airtight container at room temperature for up to one day. Reheat by pan-frying gently over low heat to restore crispiness or microwave briefly for convenience, though they may soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make hotteok dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature before shaping and cooking.

What if my hotteok filling leaks during cooking?

Make sure to pinch the dough edges tightly to seal the filling completely. Flatten gently during cooking to prevent tearing and leaking.

Hotteok (Korean Sweet Cinnamon and Nut-filled Pancakes) Recipe

Pin Recipe

Print Recipe

★★★★★

4.4 from 109 reviews

Hotteok is a popular Korean street food dessert pancake filled with a sweet mixture of brown sugar, cinnamon, and toasted walnuts. This recipe yields soft, chewy pancakes with a warm, gooey center, perfect for a comforting snack or dessert.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes (including dough rising time)
• Yield: 6 pancakes 1x
• Category: Dessert
• Method: Frying
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Dough

• 1/3 cup lukewarm water
• 1/2 tsp sugar
• 1/2 tsp instant yeast (fast acting yeast)
• 1 cup all-purpose flour (plain flour)
• 1/4 tsp salt

Filling

• 2 tbsp walnuts (approximately, or other nuts as preferred)
• 1/4 cup brown sugar
• 1/4 tsp cinnamon

For Cooking

• 2 tbsp vegetable oil (or other non-aromatic oil, use more as needed)

Instructions

1. Activate Yeast: Stir the sugar into the lukewarm water, sprinkle over the instant yeast, and let it sit for about a minute while you prepare other ingredients to activate the yeast.
2. Make Dough: In a mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and stir well until a relatively firm dough forms. Add extra water by a tablespoon if necessary to bring the dough together.
3. Knead Dough: Gently knead the dough for about one minute, stretching it slightly, then cover and set it in a warm, draft-free place to rise for at least one hour or up to three hours.
4. Prepare Filling: While the dough rises, finely chop the walnuts and mix them with the brown sugar and cinnamon to create the sweet filling.
5. Divide and Shape Dough: After the dough has risen, gently punch it down and divide into six equal portions. Roll each portion into a ball. Warm the vegetable oil in a small to medium-sized skillet over medium heat.
6. Fill Dough Balls: Lightly oil your hands, flatten each dough ball into a disk with an indent in the center. Place approximately one teaspoon of filling into the indent. Pinch edges of the dough together carefully to enclose the filling completely without gaps.
7. Prepare for Cooking: Place the filled dough balls on a lightly oiled surface to prevent sticking.
8. Cook Pancakes: Cook three pancakes at a time in the warmed oil with the seam side down. Press down firmly with a spatula to flatten them gently without causing filling leaks.
9. Flip and Cook Evenly: Cook the first side for about 3 minutes until browned, then flip the pancakes and press again. Cook for an additional 2 minutes until the other side browns. Adjust heat to avoid burning.
10. Final Cooking: Flip the pancakes a final time to the original side and cook for one more minute, pressing gently again before removing from the pan. Drain excess oil on paper towels and let cool slightly before serving. Repeat the process with remaining pancakes.

Notes

• Ensure the water is lukewarm to properly activate the yeast without killing it.
• If the dough feels too dry or crumbly, add water a teaspoon at a time until it forms a pliable dough.
• Use non-aromatic oils like vegetable or canola oil to avoid altering the flavor of the Hotteok.
• Do not over-flatten the pancakes to prevent filling from leaking during cooking.
• You can substitute walnuts with other nuts or seeds as preferred.
• Cooking temperature should be medium to allow even browning without burning the pancakes.

Keywords: Hotteok, Korean pancakes, sweet pancakes, Korean street food, cinnamon sugar pancakes, walnut pancakes, fried pancakes