Hotteok Korean Pancake Recipe
If you’ve never had the pleasure of biting into a golden, crispy pancake oozing with sweet, nutty syrup, get ready to fall in love with this Hotteok Korean Pancake Recipe. A longtime favorite at street stalls across Korea, hotteok offers the ultimate cold-weather treat: a chewy, crackly outside, a molten brown sugar filling, and a hint of cinnamon warmth in every bite. The best part? This easy, crowd-pleasing recipe brings the magic of Korean street food right to your kitchen, using simple pantry staples and loads of comfort food charm.
Ingredients You’ll Need
Let’s talk about what goes into making the perfect Hotteok Korean Pancake Recipe. Each ingredient has a job: some give you that soft, chewy dough, some bring the caramel sweetness, and others add that hint of crunch and spice that sends hotteok over the top. You probably have most of them on hand already!
- Warm water: Essential for activating the yeast and giving the dough a pillowy softness.
- Sugar: Adds just enough sweetness to balance the dough and feeds the yeast.
- Active dry yeast: The secret to light, fluffy pancakes; make sure it’s fresh for the best rise.
- Kosher salt: Highlights the flavors and keeps the dough from tasting flat.
- Vegetable oil: Keeps the dough moist and makes everything beautifully crisp when frying.
- All-purpose flour: The backbone of the dough, bringing structure and perfect chewiness.
- Light brown sugar: The heart of the filling; its molasses notes melt into heavenly syrup.
- Ground cinnamon: Adds warming spice and aromatic depth to the sweet filling.
- Chopped pecans, walnuts, or peanuts: For that unbeatable texture—use your favorite, or a mix!
- Extra all-purpose flour: For dusting your work surface and handling the sticky dough.
- More vegetable oil: For frying the pancakes to that golden, crunchy goodness.
How to Make Hotteok Korean Pancake Recipe
Step 1: Activate the Yeast
Start by pouring the warm water into a large bowl—make sure it’s warm, not hot, as you want to wake the yeast, not scald it! Add in the sugar, active dry yeast, salt, and a tablespoon of vegetable oil. Stir everything together until the yeast dissolves completely and you have a fragrant, slightly cloudy mixture.
Step 2: Form the Sticky Dough
Tip two cups of all-purpose flour into the yeast mixture, and start mixing. Get your hands in there—it’ll be sticky, but stick with it! Knead in the bowl for about two minutes until the dough is mostly smooth. It’ll feel less like kneading bread, more like playing with thick, pliable paste.
Step 3: First Rise
Cover the bowl tightly with plastic wrap and let the dough sit at room temperature. Over the next hour, the yeast will do its magic, doubling the dough in size and filling your kitchen with a lovely, bready aroma. Patience is key: this is where the soft, chewy texture of your Hotteok Korean Pancake Recipe is born.
Step 4: Deflate and Rest Again
With freshly oiled hands, knead the dough in the bowl for about five minutes to release the built-up gas bubbles and restore that smooth, elastic feel. Cover again and let rest for another 30 minutes—this second rise sets you up for pillowy pancakes!
Step 5: Make the Filling
While the dough finishes rising, mix up the delicious filling. In a small bowl, combine the brown sugar, cinnamon, and your choice of chopped pecans, walnuts, or peanuts. Toss well so every bite of pancake will get a little sticky-sweet crunch.
Step 6: Prepare Your Work Surface
Generously dust a large cutting board with the extra 1/3 cup flour. This is essential, since the dough is quite sticky, and a floured board will make shaping so much simpler.
Step 7: Knead Again
Once more, with well-oiled hands, knead the dough in the bowl to gently deflate any last gas bubbles—about five minutes will do the trick. The dough is now ready for shaping!
Step 8: Divide and Shape
Turn the dough out onto your floured board and form it into a ball. With floured hands, divide the dough into eight equal pieces and roll each into a ball. This keeps the size and cooking even for each pancake.
Step 9: Fill and Seal
One at a time, flatten each ball gently with your hands. Spoon about two tablespoons of filling right in the center, then gather up the edges and pinch to fully seal—think of it like making a little pouch bursting with brown sugar. If you need to, cover the finished pieces with plastic wrap as you work to keep them from drying out.
Step 10: Heat Up Your Pan
Place a large nonstick skillet over medium heat. Add a couple of tablespoons of vegetable oil and swirl to coat the bottom well—this sets you up for a perfectly golden, crunchy crust on your Hotteok Korean Pancake Recipe.
Step 11: Fry the Pancakes
Carefully add your filled dough balls, seam side down, to the hot skillet. Only do two at a time to avoid overcrowding and ensure crispiness.
Step 12: Flatten and Fry
Once the bottom is turning light golden (about 1 to 2 minutes), flip each pancake over and use a spatula or special hotteok press to gently flatten it into a thin disc. Let it cook on the other side until golden and you see bubbling syrup under the surface.
Step 13: Watch for Syrup Leaks
Keep a careful eye as the sugar filling starts bubbling. Cook for another 1 to 2 minutes. If any syrup tries to escape, adjust the heat or position—burnt sugar is no fun. The goal is crisp outsides and gooey, molten middles.
Step 14: Cool and Repeat
Lift the cooked hotteok out onto a wax paper-lined plate, making sure not to stack them so they cool evenly. This keeps every pancake’s bottom delightfully crisp and sweet.
Step 15: Refresh the Oil and Repeat
Wipe out the skillet between batches with a paper towel held in tongs and add fresh oil before frying the next round. This avoids burnt bits and keeps each batch as perfect as the first.
Step 16: Enjoy!
Serve your Hotteok Korean Pancake Recipe hot from the skillet—just remember, the syrup inside is like molten caramel! Take a bite and savor the balance of crispy, chewy, and gooey.
How to Serve Hotteok Korean Pancake Recipe
Garnishes
For a final finishing touch, dust your hotteok lightly with powdered sugar or a tiny pinch of extra cinnamon right after frying. If you’re feeling fancy, a drizzle of honey or a sprinkle of extra roasted nuts adds a bit of visual flair and flavor. A few toasted sesame seeds on top are totally authentic and give a little nutty pop.
Side Dishes
Though delicious on their own, hotteok pair beautifully with a tall glass of ice-cold milk or hot green tea. For a real Korean dessert spread, serve alongside fruit (like sliced Asian pears), sweet rice cakes, or a scoop of vanilla ice cream for incredible hot-and-cold contrast.
Creative Ways to Present
If you want to wow your guests, cut each hotteok into quarters so the gooey, syrupy centers are revealed, then stack the wedges in a pretty spiral on a serving platter. For parties, set up a DIY hotteok bar with little bowls of extra nuts, syrups, and fruit toppings—everyone can customize their own!
Make Ahead and Storage
Storing Leftovers
Got a few pancakes left after the first round? No problem. Let your hotteok cool completely, then transfer them to an airtight container, layering parchment or wax paper between each so they don’t stick. They’ll keep in the refrigerator for up to three days—the chewy texture holds up surprisingly well!
Freezing
To freeze your Hotteok Korean Pancake Recipe, wrap each pancake individually in plastic wrap. Tuck them all into a zip-top freezer bag, squeezing out as much air as possible. They’ll stay at their crispy-chewy best for up to two months. When you get a craving, just grab one and reheat (no need to thaw first!).
Reheating
Reheating hotteok is easy: Place a pancake in a dry nonstick skillet over low heat for a few minutes per side, until warmed through and crisp. You can also microwave for about 15–20 seconds, but the pan gets the outside crunchy again while keeping the filling gooey.
FAQs
What makes this Hotteok Korean Pancake Recipe chewy inside?
The secret’s in the dough! Letting it rise twice gives it that signature stretchy, pillowy texture. Working quickly with oiled and floured hands also helps prevent too much flour from being kneaded in, keeping every bite supremely soft.
Can I use different nuts or fillings?
Absolutely! While pecans, walnuts, and peanuts are classics, you can get creative: try chopped almonds or even sunflower seeds for a unique twist. Some people also add a little black sesame or sweet red bean paste for another layer of flavor.
How do I know when the pancakes are cooked through?
Your hotteok are done when both sides are deep golden brown and you see a hint of syrup bubbling just under the surface. Press gently with a spatula; they should feel crisp at the edges and slightly soft in the center.
Can I prepare the dough ahead of time?
Definitely! Once the dough has completed its second rise, you can keep it covered in the fridge overnight. Just let it come to room temperature before shaping and frying for the best results.
Is this Hotteok Korean Pancake Recipe vegan?
Yes! As written, the recipe uses no dairy or eggs—just make sure to use plant-based oil and double-check your sugar brand if you’re strict vegan. That means everyone can enjoy a batch of fresh, gooey hotteok at home.
Final Thoughts
If you’ve ever wanted to bring unforgettable Korean street food home, this Hotteok Korean Pancake Recipe is pure joy in every bite. Whether you share them with friends over tea or keep the batch all to yourself, you’ll find these pancakes impossible to resist. Don’t be surprised if they become your new favorite winter treat—try them soon and share the warmth!
Print
Hotteok Korean Pancake Recipe
- Total Time: 2 hours
- Yield: 8 hotteok 1x
- Diet: Vegetarian
Description
Hotteok is a popular Korean street food that features a sweet syrupy filling inside a crispy pancake. This recipe guides you through making these delicious treats at home.
Ingredients
Dough:
- 1 cup warm water
- 2 tbsp sugar
- 2 tsp active dry yeast
- 1/2 tsp kosher salt
- 1 tbsp vegetable oil
- 2 cups all-purpose flour
Filling:
- 3/4 cup packed light brown sugar
- 1 tbsp ground cinnamon
- 2 tbsp chopped pecans (or walnuts or unsalted peanuts)
- 1/3 cup all-purpose flour
Additional:
- Vegetable oil for cooking
Instructions
- Prepare the Dough: Combine water, sugar, yeast, salt, and oil. Stir in flour and knead until smooth.
- First Rise: Cover and let the dough double in size.
- Second Knead: Deflate bubbles and let rest.
- Prepare Filling: Mix all filling ingredients in a bowl.
- Shape Dough: Divide dough, fill with mixture, and seal.
- Cook: Fry in oil until golden and crispy.
Notes
- Work quickly with the dough to prevent drying out.
- Be cautious when handling the hot filling.
- Do not stack the cooked hotteok on top of each other.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 hotteok
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Hotteok, Korean pancake, sweet pancake, street food
