📝 About This Recipe
Originating from the bustling street markets of Busan, Ssiat Hotteok is a beloved coastal twist on the classic Korean sweet pancake. Unlike the standard version, these golden, chewy yeast-leavened buns are pan-fried to a crisp and then sliced open to be stuffed with a crunchy, salty-sweet medley of toasted sunflower seeds, pumpkin seeds, and cinnamon sugar. It is the ultimate textural experience—warm, gooey, and incredibly satisfying for any street food lover.
🥗 Ingredients
Dough Base
- 2 cups All-purpose flour (sifted)
- 1/2 cup Sweet rice flour (glutinous rice flour) (provides the signature chewy texture)
- 1 cup Warm water (approx. 105°F to 110°F)
- 2 teaspoons Instant yeast
- 1 tablespoon Granulated sugar (to feed the yeast)
- 1/2 teaspoon Sea salt (fine grain)
- 1 tablespoon Vegetable oil (for the dough)
The Melting Filling
- 1/2 cup Dark brown sugar (packed)
- 1 teaspoon Cinnamon powder
- 1/8 teaspoon Ginger powder (optional for depth)
The Busan Seed Mix (Ssiat)
- 1/4 cup Roasted sunflower seeds (unsalted)
- 1/4 cup Roasted pumpkin seeds (pepitas)
- 1 tablespoon Black sesame seeds (toasted)
- 2 tablespoons Walnuts (finely chopped)
- 1 tablespoon Pine nuts (optional)
For Frying
- 1/4 cup Neutral cooking oil (such as canola or grapeseed)
- 1 tablespoon Unsalted butter (added to oil for a rich aroma)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, instant yeast, and 1 tablespoon of granulated sugar. Let it sit for 5-10 minutes until it becomes frothy.
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2
Add the all-purpose flour, sweet rice flour, salt, and 1 tablespoon of vegetable oil to the yeast mixture. Mix with a sturdy wooden spoon until a sticky, wet dough forms.
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3
Cover the bowl with plastic wrap or a damp kitchen towel. Place in a warm, draft-free spot and let the dough rise for about 1 hour, or until it has doubled in size.
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4
While the dough rises, prepare the melting filling by mixing the dark brown sugar, cinnamon, and ginger powder in a small bowl. Set aside.
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5
Prepare the seed mix by combining the sunflower seeds, pumpkin seeds, sesame seeds, chopped walnuts, and pine nuts in a separate shallow bowl. If they aren't pre-roasted, lightly toast them in a dry pan for 2-3 minutes until fragrant.
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6
Once the dough has risen, punch it down gently to release the air bubbles. Degas it for about 30 seconds with your hands (grease your hands with oil first to prevent sticking).
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7
Generously oil your hands. Divide the dough into 6 to 8 equal-sized balls (roughly the size of a large lemon).
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8
Flatten one dough ball in your palm. Place about 1 tablespoon of the brown sugar mixture in the center. Pinch the edges upward to seal the dough into a ball, ensuring no sugar escapes.
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9
Heat a wide non-stick skillet over medium-low heat. Add the oil and the butter. Once the butter is melted and bubbling slightly, place 2-3 dough balls in the pan, sealed-side down.
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10
Let them cook for 30 seconds, then use a greased hotteok press or a flat-bottomed spatula to press them down into flat discs about 1/2 inch thick.
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11
Fry for 2-3 minutes per side, flipping carefully, until the exterior is deep golden brown and crispy. The sugar inside should be completely melted into a syrup.
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12
Remove the pancakes from the pan and let them rest for just 1 minute. Using kitchen shears, snip a slit along the top edge of the pancake to create a pocket.
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13
Stuff 1-2 tablespoons of the prepared seed mixture into the hot, syrupy pocket of each pancake. Serve immediately while warm.
💡 Chef's Tips
Grease your hands thoroughly with oil when handling the dough; it is very sticky and difficult to manage otherwise. Do not rush the frying process; medium-low heat ensures the sugar inside melts into a syrup without burning the exterior dough. If you don't have sweet rice flour, you can use all-purpose flour, but the texture will be less 'mochi-like' and chewy. Ensure the seal on the dough ball is tight; if the sugar leaks into the pan early, it will burn and create a lot of smoke. Store leftover seed mix in an airtight container for up to 2 weeks to use as a topping for yogurt or oatmeal.
🍽️ Serving Suggestions
Serve inside a folded paper cup or a small parchment sleeve for an authentic Korean street food experience. Pair with a cup of hot Barley Tea (Boricha) to balance the sweetness of the brown sugar filling. Add a scoop of vanilla bean ice cream on the side for a decadent 'Hotteok A-la-mode' dessert. A cold glass of Sikhye (Korean sweet rice punch) provides a refreshing contrast to the warm, fried dough. For a savory-sweet contrast, serve alongside some spicy Tteokbokki (simmered rice cakes).