Hotteok (Korean Sweet Pancakes)
Let's make the Korean winter street food, hotteok! Hotteok is a sweet Korean winter treat with chewy dough filled with warm, sticky cinnamon-brown sugar jam. Today, we're making classic brown sugar hotteok and a chocolate hotteok filled with Nutella. The chocolate version is insanely delicious. Let's make it together!
Equipment
- 1 Mixing bowl
- 1 Frying pan
- 1 Spatula
- 1 Spoon
Ingredients
Hotteok Dough
- 100 ml warm water
- 25 ml milk
- 2.5 g yeast
- 15 g sugar
- 2 g baking powder
- 10 g cooking oil
- 8 g melted butter
- 30 g glutinous rice flour
- 150 g bread flour Other flour is fine.
Brown Sugar Filling
- 25 g brown sugar
- 15 g walnuts or peanuts.
- 2 g cinnamon powder
- 4 g flour
Nutella Filling
- 3 tsp Nutella 1.5 tsp Nutella per hotteok
Instructions
Make The Dough
- Mix 100 ml warm water
- with 25 ml milk.
- Add 2.5g yeast,
- 15g sugar,
- 2.5g salt
- and 2g baking powder. Mix well.
- Stir in 10g cooking oil
- and 8g melted butter.
- Add 30g glutinous rice flour
- and 150g bread flour.
- Knead the dough for about 5 minutes.
Ferment The Dough
- Place the dough in a bowl, cover.
- Let rise in a warm place for 1 hour. (Use lukewarm water, not hot, for rising.)
Make The Brown Sugar Filling
- Mix 25g brown sugar,
- 2g cinnamon powder, 4g flour,
- and 15g chopped nuts.
- Mix well.
Shape The Hotteok
- Divide the fermented dough into 4-5 equal portions.
- Flatten each portion into a round disc.
- Add the filling (either brown sugar filling or 1.5 tsp Nutella)
- Seal the edges.
Cook The Hotteok
- Heat a generous amount of oil in a frying pan over medium-low heat.
- Add the hotteok to the pan and gently press down with a spatula.
- Cook until golden brown and crisp, turning occasionally to ensure even cooking.
- Remove the hotteok from the pan when they are golden brown.
- Enjoy them warm!
Jal meokgetseumnida!
- Hotteok 호떡
- 잘 먹겠습니다!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.