Hotteok (호떡)
Prep time: 1 hour (yeast proofing)
Cook time: 15 minutes
Total time: 1 hour 15 minutes
Servings: 6 pancakes
Country of Origin
Korea
Korea’s premier winter street food—chewy yeasted dough pancakes stuffed with a brown sugar, cinnamon, and chopped walnut filling, pan-fried in oil until golden and molten inside.
Presentation & How It's Eaten
Served piping hot, folded inside a folded paper cup to hold without burning fingers. Eaten carefully as inner liquid syrup can be very hot.
Ingredients
2 cups all-purpose flour
1 tsp dry active yeast
1 tbsp sugar
1/2 tsp salt
3/4 cup lukewarm milk
2 tbsp vegetable oil (plus more for pan-frying)
Gooey Sweet Filling:
1/2 cup dark brown sugar
1 tsp cinnamon powder
1/4 cup finely chopped walnuts or seeds (sunflower, pumpkin)
Step-by-Step Directions
Make Yeasted Dough: Whisk lukewarm milk, sugar, and yeast in a bowl; let stand 5 minutes until frothy. Add flour and salt, mixing into a soft, sticky dough. Cover and let rise in a warm spot for 1 hour until doubled in size.
Prepare Filling: Stir dark brown sugar, cinnamon, and chopped walnuts together in a small bowl.
Stuff Pancakes: Oil hands well. Punch down dough and divide into 6 portions. Flatten a portion in hand, place 1 tbsp filling in middle, pull edges upward over filling, and pinch tight into a ball.
Pan-Fry & Press: Heat 3 tbsp oil in a skillet over medium heat. Place dough ball seam-side down. Cook 30 seconds, flip over, and press down firmly with a oiled flat press or spatula into a thin round pancake.
Cook Golden: Fry for 2–3 minutes per side until crust turns golden brown and sugar melts completely inside. Serve warm.
Cooking Tips
Oil Hands Generously: The yeasted dough is intentionally sticky to stay soft; keeping hands coated in oil allows effortless shaping without sticking.
Nutrition Facts
(Estimated per pancake)
Calories: ~280 kcal
Total Fat: 10g
Saturated Fat: 1.5g
Cholesterol: 3mg
Sodium: ~200mg
Total Carbohydrates: 43g
Dietary Fiber: 2g
Sugars: 18g
Protein: 5g
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