Hotteok (Korean sweet pancakes)

hotteok Korean sweet pancakes in stack with one bitten resting to side

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4.50 from 2 votes

These Korean pancakes are slightly chewy on the outside and filled with an oozing sweet nut filling. So good!

Prep Time15

Cook Time10

resting time2

Total Time25

Course: Snack

Cuisine: Korean

Servings: pancakes

Calories: 177kcal

Author: Caroline's Cooking

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Ingredients

For pancake dough

⅓ cup water lukewarm
½ teaspoon sugar
½ teaspoon instant yeast (fast acting yeast)
1 cup all purpose flour plain flour
¼ teaspoon salt

For filling

2 tablespoon walnuts approx (or use other nuts as you prefer)
¼ cup brown sugar
¼ teaspoon cinnamon

To cook

2 tablespoon vegetable oil (or other non-aromatic oil, using more as needed)

US Customary - Metric

Instructions

Stir the sugar into the warm water, sprinkle over the yeast then leave a minute while you prepare the other ingredients. Measure out the flour and salt, stir gently then add the yeast mixture. Mix well to form a relatively firm dough, adding an extra tablespoon or more of water if needed to make sure it comes together.
Gently knead the dough for a minute, stretching it out slightly, then place back in the bowl and cover. Leave in a warm room temperature, draft-free place to rise for at least an hour, but three hours also works.
While the dough is rising, mix the filling. Chop the nuts relatively finely and mix with the sugar and cinnamon.
Once the dough has risen, knock it back slightly and divide into 6 even pieces, rolling each into a ball. Warm the oil for cooking in a small-medium skillet/frying pan over a medium heat.
Lightly oil your hands, take a piece of dough and flatten it into a disk with a slight indent in the middle. Hold it in one hand and spoon around 1tsp of the filling in the indent then pinch two opposite sides together to join. Work your way around the rest of the sides, stretching the dough in to join the rest in the middle around the filling, making sure to not have any gaps.
Repeat with the remaining balls of dough and filling, putting them on a lightly oiled surface once done to avoid them sticking too much.
Cook three at a time in the warmed oil, letting the pancake slide off your hand (you kind of flip your hand over to let it drop in the pan, taking care not to get splashed with the warm oil), the side with the join down first. Press the pancakes down fairly firmly with a spatula to flatten them (but not so much it leaks the filling).
Cook for around 3 minutes until it's starting to brown on the bottom then turn over, flatten again, then cook for another couple minutes until browning again. Turn the temperature down if they brown too fast. Flip back to the first side for a final minute, pressing down a little again, before removing from the pan, draining any excess oil and letting them cool a minute before eating. Repeat with rest of pancakes.

Notes

You can re-heat any leftover pancakes the next day either in the microwave (try around 30 seconds) or in a warm skillet.

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