This Hotteok Recipe (Korean Sweet Pancakes) will let you enjoy one of South Korea’s popular street food! Crispy crust yet chewy inside with sweet gooey filling.
I enjoy popular Korean street food or Korean cuisine and try to recreate them every chance I get. Kimchi and tteokbokki are some of our favorites and just can’t get enough of. Well, this sweet Korean pancake is a welcome addition to our snack or dessert line-up.
Making this sweet treat is super easy and doesn’t even require a stand mixer to make the dough but you may if you wish to. The ingredients are pantry staple except maybe the glutinous rice flour that can be bought at Asian stores near you. I guarantee you, these babies are worth it!
What Is Hotteok?
Hotteok (Hoeddeok or Hodduk, 호떡) is a popular street food in Korea especially during cold winter. It was brought by Chinese immigrants in the 19th century and has been a favorite in Korean streets ever since.
Normally, the dough is made from wheat flour, water, milk, sugar, and yeast. It is then stuffed with brown sugar filling with cinnamon powder. Assorted nuts like peanuts, walnuts, sunflower seeds, etc. can be added or others make savory pancakes by filling it with kimchi, cheese or bulgogi.
How To Make Hotteok Flat like Pancakes?
Vendors of this street food usually use pancake press to flatten the dough while frying. This are thin round metal disk with wooden handle. With my Hotteok Recipe (Korean Sweet Pancakes), I used my trusted metal measuring cup to press the pancake. You can also use a solid turner or spatula for this and still achieve great results.
Notes On Some Ingredients
How To Serve And Store
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Hotteok Recipe (Korean Sweet Pancakes)
- bread flour
- 1 1/4 cups bread flour (or 200 grams)
- 1/2 cup + 2 tbsp glutinous rice flour (or 100 grams)
- 1 2/3 tbsp granulated sugar (or 20 grams)
- 2 tsp instant yeast (or 6 grams)
- 1/2 tsp salt
- 2 1/4 tsp vegetable oil (or 10 grams)
- 3/4 cup + 1 tbsp warm water (or 200 grams)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 1/2 tbsp cinnamon powder
- 1/4 tsp sugar
- Tip in all filling ingredients in a large bowl. Mix well with a wire whisk until fully incorporated.1/2 cup brown sugar, 1/2 cup granulated sugar, 1 1/2 tbsp cinnamon powder, 1/4 tsp sugar
- In a separate mixing bowl, pour warm water then add sugar. Stir until sugar dissolves.3/4 cup + 1 tbsp warm water, 1 2/3 tbsp granulated sugar
- Tip in instant yeast and vegetable oil then stir until wet ingredients are incorporated.2 tsp instant yeast, 2 1/4 tsp vegetable oil
- Add bread flour, glutinous rice flour, and salt. Mix with a spatula until rough dough forms.1 1/4 cups bread flour, 1/2 cup + 2 tbsp glutinous rice flour, 1/2 tsp salt
- Knead with hand for approximately 5-7 minutes and shape into a ball. Cover in cling film and let dough rest for 1 hour or until double in size.
- When dough is double in size, remove cling film and lightly press top of dough to release air.
- Dump dough on a lightly flour-dusted work surface and shape into a log approximately 12 inches in length. Cut into 10 equally-sized smaller dough.
- Take a piece of dough and flatten with your hand into a dish shape. Add about 1 tbsp in the center of dough.
- Once it’s done, seal the dough by gathering the corners then roll on top of work surface until smooth. Repeat this for the remaining dough.
- Heat 1/4 cup oil in a pan over low-medium heat. Place 1-3 pcs. of dough depending on the size of the pan. Press lightly with a pancake press or turner to flatten and fry for 2-3 minutes.
- When pancakes are golden brown on one side, flip pancakes and lightly press again to flatten and cook for additional 2-3 minutes or until golden.
- Transfer in a plate and repeat process until pancakes are done. Let them cool down a bit for a couple of minutes then serve while warm. Enjoy! Bon appetit!