Korean Sweet Pancakes (Hotteok) Recipe

Introduction

Hotteok, or Korean sweet pancakes, are delightfully chewy treats filled with a warm, cinnamon-sweet mixture of brown sugar and sunflower seeds. Crispy on the outside and gooey inside, they make a perfect snack or dessert to enjoy any time.

Ingredients

• Dough:
• 1 cup warm water
• 2 tsp active dry yeast
• 1 tbsp sugar
• 1/2 tsp sea salt
• 1 tbsp neutral oil
• 1 3/4 cups all-purpose flour
• 1/2 cup sweet rice flour (glutinous rice flour)
• Filling:
• 2/3 cup brown sugar
• 1 tsp cinnamon
• 1/3 cup sunflower seeds
• Oil for frying

Instructions

1. Step 1: Mix the brown sugar, cinnamon, and sunflower seeds (or your choice of nuts/seeds) together and set aside.
2. Step 2: Activate the yeast by combining it with warm water and sugar. Let it sit for a few minutes until foamy.
3. Step 3: Add sea salt and oil to the yeast mixture, then stir in the all-purpose flour and sweet rice flour. The dough should be sticky to the touch. Cover and let it ferment for 1 hour until it doubles in size.
4. Step 4: Knead the risen dough to release air, then cover and let it rest for another 30 minutes. The dough should feel less sticky now.
5. Step 5: Lightly flour a surface, knead the dough again, and shape it into a ball. Divide it evenly into 8 pieces.
6. Step 6: Flatten each piece to about 5 inches in diameter. Place 1 to 2 tablespoons of filling in the center of each.
7. Step 7: Gather the edges of the dough and pinch to seal the filling inside, forming a ball.
8. Step 8: Heat oil in a nonstick pan over medium-low heat for shallow frying. Place the dough balls seam side down and fry until golden.
9. Step 9: Flip the pancakes, then press gently with a spatula to flatten. Continue frying until both sides are golden brown.
10. Step 10: Remove from heat and let them cool for a few minutes before serving. Enjoy them warm, plain, or with extra nuts and seeds.

Tips & Variations

• If sweet rice flour is unavailable, substitute it with extra all-purpose flour (total 2 cups) for a slightly different texture.
• Try using chopped nuts like walnuts or pecans instead of sunflower seeds for variety.
• Make sure your water is warm, not hot, to properly activate the yeast.
• Serve hot for the best gooey sweetness inside the crispy exterior.

Storage

Store leftover hotteok in an airtight container at room temperature for up to 1 day. To reheat, warm them gently in a skillet over low heat until heated through to restore crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day in advance and refrigerate it after the first rise. Bring it to room temperature before shaping and frying.

What if my dough doesn’t rise?

If your dough isn’t rising, the yeast might be inactive, or the environment could be too cold. Try using fresh yeast and keep the dough in a warm spot for fermentation.

Korean Sweet Pancakes (Hotteok) Recipe

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Korean Sweet Pancakes, known as Hotteok, are a deliciously soft and chewy treat filled with a warm, gooey mixture of brown sugar, cinnamon, and sunflower seeds. These pancakes are pan-fried to golden perfection, making them a popular street food snack especially enjoyed in colder months. The dough is made with both all-purpose and sweet rice flour to create a perfect texture, and the filling caramelizes inside during frying for a sweet surprise in every bite.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8 pancakes 1x
• Category: Snack
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 1 cup warm water
• 2 tsp active dry yeast
• 1 tbsp sugar
• 1/2 tsp sea salt
• 1 tbsp neutral oil
• 1 3/4 cups all purpose flour
• 1/2 cup sweet rice flour (glutinous rice flour)

Filling

• 2/3 cup brown sugar
• 1 tsp cinnamon
• 1/3 cup sunflower seeds

For Frying

• Oil for shallow frying (neutral oil such as vegetable or sunflower oil)

Instructions

1. Prepare the filling: Mix the brown sugar, cinnamon, and sunflower seeds together in a bowl and set aside. This will create the sweet and crunchy center of the pancakes.
2. Activate the yeast: In a separate bowl, combine the warm water with active dry yeast and sugar. Let it sit for a few minutes until it becomes foamy, indicating the yeast is active and ready.
3. Make the dough: Add sea salt and neutral oil to the yeast mixture and stir to combine. Then add the all-purpose flour and sweet rice flour gradually. Mix to form a sticky dough that clings slightly to your fingers.
4. First fermentation: Cover the dough with a clean cloth or plastic wrap and let it ferment for 1 hour at room temperature. The dough should double in size. (If it doesn’t rise, your yeast may be inactive or the environment is too cold.)
5. Knead and second fermentation: After one hour, knead the dough gently to release trapped air, then cover again and let it rise for another 30 minutes. The dough should become less sticky and rise slightly again.
6. Prepare the dough for shaping: Lightly flour your workspace and knead the dough once more. Form it into a ball.
7. Divide and shape: Cut the dough evenly into 8 pieces. Flatten each piece into a 5-inch diameter circle.
8. Add filling and seal: Place 1 to 2 tablespoons of the prepared filling in the center of each dough circle. Gather the edges and pinch together firmly to seal the filling inside.
9. Heat the pan and fry: Heat a non-stick pan over medium-low heat and add enough oil for shallow frying. Place each filled dough ball seam side down in the pan.
10. Cook pancakes: Fry until the bottom side turns golden brown, then flip each ball over. Flatten them gently with a spatula, and fry until the other side turns golden brown as well.
11. Cool and serve: Remove the pancakes from heat and let them cool for a few minutes. Serve warm, either whole or cut in half to add extra nuts or seeds if desired.

Notes

• If you don’t have sweet rice flour, you can omit it and use 2 cups of all-purpose flour instead; the texture will be less chewy but still delicious.
• If your dough doesn’t rise, double-check your yeast freshness and ensure the water temperature is warm but not hot.
• Use neutral oils like vegetable or sunflower oil for frying to avoid overpowering flavors.
• Be gentle when flattening the pancakes after flipping to avoid breaking the crust and leaking the filling.
• Feel free to customize the filling by adding chopped nuts such as walnuts, peanuts, or pecans for extra crunch.

Keywords: Hotteok, Korean sweet pancakes, Korean street food, sweet pancakes, cinnamon pancakes, sticky rice flour pancakes