📝 About This Recipe
Hotteok is the quintessential soul food of Korean winters, a beloved street snack that warms the hands and the heart. These chewy, yeast-leavened pancakes are stuffed with a dark sugar and nut filling that melts into a molten, lava-like syrup as they fry to a golden crisp. Perfectly balancing a pillowy interior with a crunchy exterior, this recipe captures the authentic magic of a bustling Myeong-dong street stall right in your own kitchen.
🥗 Ingredients
The 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 100-110°F (38-43°C))
- 2 teaspoons Instant yeast
- 2 tablespoons Granulated sugar (to feed the yeast)
- 1/2 teaspoon Sea salt (fine grain)
- 1 tablespoon Vegetable oil (plus extra for 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 Black sesame seeds (toasted)
- 1 tablespoon Sunflower seeds (optional for extra crunch)
For Frying
- 1/4 cup Neutral frying oil (such as canola, grapeseed, or vegetable oil)
👨🍳 Instructions
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1
In a large mixing bowl, combine the warm water, instant yeast, and 2 tablespoons of sugar. Stir gently and let it sit for 5-10 minutes until it becomes frothy and activated.
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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 sticky, wet dough forms.
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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 for about 1 hour, or until it has doubled in size.
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4
While the dough rises, prepare the filling by mixing the dark brown sugar, cinnamon, crushed nuts, and sesame seeds in a small bowl. Ensure there are no large clumps of sugar.
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5
Once the dough has risen, punch it down gently with your hands (or a spatula) to release the air bubbles. Let it rest for another 10-15 minutes.
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6
Lightly oil your hands with vegetable oil to prevent the sticky dough from clinging to your skin. This is a crucial step for easy handling!
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7
Pull off a golf-ball-sized piece of dough (about 1/8 of the total). Flatten it in your palm to create a disc about 4 inches wide.
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8
Place a generous tablespoon of the sugar-nut filling into the center of the dough disc.
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9
Carefully gather the edges of the dough over the filling and pinch them together firmly to seal it into a ball. Repeat with the remaining dough and filling.
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10
Heat a wide non-stick skillet over medium-low heat and add 2 tablespoons of oil. Place 2-3 dough balls into the pan, seam-side down.
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11
Let the balls fry for 30 seconds, then flip them over. Using a greased Hotteok press or a flat-bottomed metal spatula, press the balls down firmly into flat pancakes.
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12
Fry for 2-3 minutes until the bottom is golden brown and crispy. Flip again and cook for another 1-2 minutes until both sides are perfectly bronzed and the sugar inside has melted.
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13
Remove from the pan and place on a wire rack for 1 minute before serving. This allows the syrup to thicken slightly so it doesn't burn your tongue.
💡 Chef's Tips
Don't skip the glutinous rice flour; it provides the signature 'mochi-like' chew that defines authentic Hotteok. Keep your hands well-oiled throughout the shaping process; the dough is meant to be very sticky and wet. If you don't have a professional press, use the bottom of a heat-proof measuring cup or a small pot lid greased with oil. Cook over medium-low heat to ensure the sugar melts completely without burning the outer dough. Be extremely careful when taking the first bite, as the molten syrup inside can be very hot!
🍽️ Serving Suggestions
Serve inside a folded paper cup for the authentic Korean street food experience. Pair with a hot cup of Barley Tea (Bori-cha) to balance the intense sweetness. A side of vanilla bean ice cream creates a delicious 'Hotteok-a-la-mode' dessert. Serve alongside fresh seasonal fruit like sliced persimmons or pears. For a savory twist, try filling some with shredded mozzarella cheese and honey.