Hotteok Korean Pancake


February 15, 2018

Favorite street food in Korea, Hotteok is my new favorite! Easy to make and fill with cinnamon, sugar and nuts, or ooey gooey cheese!
Watch Becky Low and Brooke Walker try their hand at making Hotteok on Studio 5

  • Yields: 8 pancakes


½ cup warm water

½ cup warm milk

1-2 tablespoons sugar

2 teaspoons dry active yeast

½ teaspoon salt

1 tablespoon vegetable oil, plus more for frying

2 cups flour, don’t pack the cup

½ cup sweet glutinous rice flour

½ cup brown sugar

½ -1 teaspoon cinnamon

¼ cup finely chopped nuts (peanuts, walnuts, pecans, almonds etc)

Ice Cream


Combine water, milk, sugar, salt and yeast in mixing bowl; stir. Set aside for 3-5 minutes while yeast begins to foam. Add oil.

Lightly spoon flour in cup to measure, and add to liquid; add rice flour; mix well. Dough should be on the sticky side. Cover bowl, set in a warm place to raise for 1 hour.

Prepare classic filling, or try one of the variations below. Mix together brown sugar, cinnamon and finely chopped nuts; set aside.

Punch down or remove excess air from the dough. Pinch off balls of dough about the size of a golf ball - or turn dough out on a lightly floured surface and pinch to divide into 8 balls. Oil hands, flatten each dough ball into a disk about the size of a DVD. Place 1-2 tablespoons filling in center of each disk, bring edges of dough up over the filling and pinch edges to seal.

Heat 1-3 tablespoons oil in griddle or skillet over medium to medium-low heat (use enough oil to coat the bottom of the griddle). Place filled dough balls, seam side down in hot oil, flatten hotteok with a hotteok pancake press, spatula, or flat bottom cereal bowl brushed with oil; fry 2-3 minutes or until golden brown. Turn pancakes, flatten again and fry 2-3 minutes longer.

Tips: Pour a few tablespoons oil in a small bowl; use oil to keep hands oiled. Dip a brush in the oil to recoat cooking griddle. Sometimes cooks will cover pan with a lid for 30 seconds to help cook the Hotteok and melt the sugar into syrup.

CAUTION - Filling will be hot. Allow to cool appropriately before biting in.

Enjoy with a cold glass of milk, or cut Hotteok into strips and serve hot with a scoop of ice cream and drizzled with chocolate syrup.

Other fillings to try:
- Finely chopped strawberries and a slice of cream cheese
- Nutella (use a small scoop)
- Fine chopped strawberries and sliced cream cheese
- Mozzarella cheese
- Korean noodle and chopped sautéed veggies
- Steamed broccoli and cheese
- Use a filling of your own imagination

Hotteok are best served hot from the griddle. Reheat leftovers in the microwave oven or place on a rack and reheat in oven.


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