quick_meals

Hotteok (Korean Sweet Pancakes, Stuffed with Molten Goodness)

Pam 2026
Hotteok (Korean Sweet Pancakes, Stuffed with Molten Goodness)

Ingredients

Makes 8 pancakes.

For the Dough:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (30g) glutinous rice flour (optional, for extra chewiness)
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tsp active dry yeast
  • 1 cup warm water (110°F / 45°C)
  • 1 tbsp vegetable oil

For the Filling:

  • ½ cup dark brown sugar
  • 1 tsp ground cinnamon
  • ¼ cup finely chopped walnuts or peanuts
  • 1 tbsp potato starch or cornstarch (optional, for thickening)

For Frying:

  • ¼ cup vegetable oil

Hotteok is a warm, chewy, and crispy pancake with a sweet and gooey cinnamon filling in the middle! This indulgent Korean street food treat is especially popular in the winter, a perfect way to warm up. The brown sugar and nuts melt into a sticky, caramelized syrup that contrasts beautifully with the golden, crisp exterior. Make them fresh. Eat them hot. Burn your tongue. It’s part of the experience.

1

Activate Yeast

In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast on top and let it sit for 5-10 minutes until it becomes foamy.

2

Make Dough

In a large bowl, combine the flour, glutinous rice flour (if using), and salt. Add the yeast mixture and vegetable oil. Mix until a soft, sticky dough forms.

Knead the dough in the bowl for 2-3 minutes until smooth. Cover and let it rise in a warm place for 1-2 hours, until it doubles in size.

3

Make Filling

While the dough rises, mix the brown sugar, cinnamon, chopped nuts, and potato starch (if using) in a small bowl.

4

Shape

Punch down the risen dough. Divide into 8 equal portions. Roll each into a ball.

Flatten a ball into a disc, place a generous spoonful of filling in the center, and gather the edges to seal it tightly. Roll back into a smooth ball.

5

Fry

Heat a generous amount of oil in a non-stick skillet over medium heat.

Place a dough ball seam-side down in the pan. Cook for 1 minute, then flip and press down firmly with a spatula to flatten into a pancake. This creates the signature shape and helps the filling melt.

Cook for another 2-3 minutes per side, until both sides are golden brown and crispy. The filling should be bubbling inside .

6

Serve

Serve immediately, while the filling is hot and gooey. Caution: the filling will be extremely hot and can burn your mouth!

Summary

Prep Time: 20 min + rising | Cook Time: 20 min | Total: 1 hour 40 min

Yield: 8 pancakes | Difficulty: Medium

Storage Notes

Best fresh. Hotteok loses its crispy texture as it cools. Make only what you’ll eat immediately. Leftovers can be refrigerated for 2 days and reheated in a dry skillet to recrisp.

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