Name: Hotteok
Prep time: 25 min
Cook time: 20 min
Total time: 105 min
Yield: 2 servings
Cuisine: Korean
Ingredients: ½ cup All-Purpose Flour, for dough; ⅛ cup Glutinous Rice Flour, for chewiness; ½ tsp Active Dry Yeast, for dough; ½ tbsp Sugar, for activating yeast; ⅛ tsp Salt, for dough; 6 tbsp Water, warm, for dough; ¼ cup Brown Sugar, for filling; ½ tsp Ground Cinnamon, for filling; 1 tbsp Roasted Peanuts, finely chopped; 1 tbsp Walnuts, finely chopped; ½ tbsp Sesame Seeds, for filling; 1½ tbsp Neutral Oil, for pan-frying

1 hr 45 mintotal

45 min hands-on1 hr hands-off

Prep 25 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Mix the warm water, sugar, and active dry yeast, then rest briefly until the mixture looks slightly foamy.
Add the all-purpose flour, glutinous rice flour, and salt. Mix into a soft sticky dough.
Cover and rest the dough until it becomes slightly puffy.
Mix the brown sugar, ground cinnamon, roasted peanuts, walnuts, and sesame seeds for the filling.
Oil your hands lightly, divide the dough into portions, and flatten one portion in your palm.
Place some filling in the center, seal the dough around it, and gently flatten into a thick disc.
Heat oil in a pan over medium heat and cook the filled pancakes until golden on one side.
Flip, press gently with a spatula, and cook until both sides are golden and the filling melts inside.
Rest for a minute before eating because the sugar filling will be very hot.

How to tell it's done

The outside should be golden and slightly crisp, while the inside stays chewy with a melted cinnamon-sugar filling.

Getting it right

Tip

Seal the filling completely before frying so the melted brown sugar does not leak and burn in the pan.

What to serve it with

Serve hot as a dessert or evening snack, ideally while the filling is molten and syrupy.

Substitutions

Use only Roasted Peanuts if Walnuts are unavailable, but keep the peanut allergen active.
Use only Walnuts if peanuts are not suitable, but keep the tree-nut allergen active.
Glutinous Rice Flour improves chewiness; using only all-purpose flour makes the pancake less traditional and less bouncy.

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Ingredients