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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/hotteok-korean-sweet-cinnamon-and-nut-filled-pancakes-recipe/