📝 About This Recipe
A beloved staple of Seoul’s bustling night markets, Hotteok is a chewy, yeast-risen pancake that hides a molten heart of dark sugar, toasted nuts, and aromatic cinnamon. The dough is uniquely elastic thanks to a blend of wheat and glutinous rice flour, resulting in a 'mochi-like' texture that crisps up beautifully in a shallow fry. As you bite through the golden exterior, the heat transforms the filling into a decadent, honey-like syrup that is the hallmark of this comforting street treat.
🥗 Ingredients
The Yeast Dough
- 2 cups All-purpose flour (sifted)
- 1/2 cup Glutinous rice flour (also known as sweet rice flour for chewiness)
- 1 cup Warm water (between 100°F and 110°F)
- 2 teaspoons Instant dry yeast
- 2 tablespoons Granulated sugar (to feed the yeast)
- 1/2 teaspoon Fine sea salt
- 1 tablespoon Vegetable oil (plus extra for frying and coating hands)
The Molten Filling
- 1/2 cup Dark brown sugar (packed)
- 1 teaspoon Cinnamon powder
- 2 tablespoons Walnuts or Peanuts (finely crushed)
- 1 teaspoon Toasted black sesame seeds (optional for earthiness)
👨🍳 Instructions
-
1
In a large mixing bowl, combine the warm water, instant yeast, and 2 tablespoons of granulated sugar. Whisk gently and let it sit for 5-10 minutes until the mixture becomes foamy.
-
2
Add the all-purpose flour, glutinous rice flour, salt, and 1 tablespoon of vegetable oil to the yeast mixture. Stir with a sturdy wooden spoon until a very sticky, wet dough forms.
-
3
Cover the bowl with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free spot and let the dough rise until it has doubled in size, which usually takes about 60 to 90 minutes.
-
4
While the dough rises, prepare the filling by mixing the dark brown sugar, cinnamon, crushed nuts, and sesame seeds in a small bowl. Set aside.
-
5
Once the dough has risen, punch it down gently with your hands to release the air bubbles. The dough will be very sticky—this is normal and necessary for the right texture.
-
6
Generously coat your hands with vegetable oil to prevent the dough from sticking to your skin. Divide the dough into 8 equal-sized balls (roughly the size of a small tangerine).
-
7
Take one dough ball and flatten it in your palm into a 4-inch wide circle. Place a generous tablespoon of the sugar filling in the center.
-
8
Carefully gather the edges of the dough over the filling and pinch them together firmly to seal. Ensure there are no gaps, or the syrup will leak during frying.
-
9
Heat a wide non-stick skillet over medium-low heat and add 2-3 tablespoons of vegetable oil. Place the dough ball in the pan with the sealed side facing down.
-
10
Let it cook for 30 seconds, then flip it over. Using a flat-bottomed spatula (or a professional Hotteok press), press the ball down firmly to flatten it into a wide, thin pancake.
-
11
Fry for 2-3 minutes on each side, flipping occasionally, until the exterior is deep golden brown and crispy. The sugar inside should be completely melted into a syrup.
-
12
Remove from the pan and let them rest on a wire rack for 1-2 minutes before serving. Be careful—the molten center is extremely hot!
💡 Chef's Tips
Don't skimp on the oil; the 'fried' texture is what makes the crust crispy and delicious. If you don't have glutinous rice flour, you can use all-purpose flour, but the texture will be less chewy. Keep your hands well-oiled throughout the shaping process to manage the sticky dough without frustration. Ensure your pan is not too hot; if the heat is too high, the outside will burn before the sugar inside has a chance to melt into syrup. To check if they are done, tap the surface; it should sound hollow and feel crisp.
🍽️ Serving Suggestions
Serve inside a folded paper cup for an authentic Korean street food experience. Pair with a cup of hot Barley Tea (Boricha) to balance the intense sweetness. Add a scoop of vanilla bean ice cream on top of a warm pancake for a gourmet dessert twist. Serve alongside fresh sliced strawberries or persimmons for a bright, fruity contrast. Enjoy immediately while the center is still liquid, as the syrup will harden as it cools.