Hotteok

Hotteok are Korea's beloved street food pancakes — chewy, golden, and stuffed with a molten brown sugar filling that spills out with the first bite. Pressed flat on a hot griddle, they cook up crisp on the outside and soft inside. This recipe recreates the winter-market classic at home.

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Servings

6 pancakes

Calories

320

Ingredients

• 250 g all-purpose flour
• 1 teaspoon instant dry yeast
• 2 tablespoons granulated sugar
• 1/2 teaspoon fine salt
• 160 ml warm water (about 40°C)
• 1 tablespoon neutral oil, plus more for frying
• 80 g dark brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons chopped roasted peanuts (optional)

Instructions

1. Combine the flour, yeast, sugar, and salt in a large bowl. Add the warm water and 1 tablespoon of oil, then mix into a soft, slightly sticky dough.
2. Knead for 5 minutes until smooth and elastic. Cover and rest in a warm spot for 25 to 30 minutes, until doubled in size.
3. Mix the brown sugar, cinnamon, and peanuts in a small bowl for the filling.
4. Divide the dough into 6 equal balls, keeping your hands oiled since the dough is soft.
5. Flatten each ball into a disc, spoon 1 tablespoon of filling into the center, and pinch the edges together to seal. Place seam-side down.
6. Heat 2 tablespoons of oil in a large skillet over medium heat. Place a filled ball seam-side down and press flat with a spatula to about 1.5 cm thick.
7. Cook for 2 to 3 minutes per side until deeply golden and crisp, then serve hot so the filling stays molten.

Pro tips

• A hot skillet is essential for the signature crisp crust, so let it fully preheat.
• Seal the filling completely or the sugar will leak and burn in the pan.
• Serve immediately; hotteok lose their magic once the filling cools and hardens.
• For extra chew, let the shaped pancakes rest 5 minutes before frying.

Frequently asked questions