hodduk

Hotteok (Korean sweet pancake) is light and chewy fried yeast dough filled with cinnamon brown sugar syrup. With this recipe, you can easily make a must-try Korean sweet snack at home.

Hotteok Recipe (Korean Sweet Pancake)

all purpose flour

sweet rice flour (chapssal-garu)

tbsp sugar

instant yeast

tsp baking powder

salt

milk (more if needed)

tbsp oil

brown sugar

cinnamon

peanuts

Mix flours, yeast, baking powder, sugar, and salt with a whisk in a large mixing bowl. Heat milk to lukewarm and add oil. Pour the milk/oil mixture into the flour mixture and mix to combine with a spoon for 1-2 minutes. The dough should be on sticky.

Cover the dough mixture with plastic wrap and let it rise until doubled in volume, about 1-2 hours. You should see the spider web-like gluten development when the dough is pulled.

Meanwhile, make the hotteok filling by mixing brown sugar, cinnamon, and peanuts in small bowl.

Divide the dough into 8 equal portions. Grease your hands with a little bit of oil. Take one portion of dough and flatten it in your hand in a cupping shape. Put 1 1/2 tablespoonful of brown sugar filling on the center of the dough.

Pull the edges of the dough together, pulling toward the center, and pinch together to seal. Make sure you seal it completely by pinching well. Repeat the other dough portions in the same manner and place them on a greased platter.

Heat a generous amount of oil in a large griddle or skillet over med-low heat. Place the filled hotteok doughs, seam side down and maintaining space from each other, in the griddle and let it cook for 30 seconds. Flip to the other side and press down on the dough with a hotteok press until it becomes about 1/2-inch thick. Do not press it too thin; you don&#39;t want to tear the dough and explode the filling inside.

Cook hottoek until golden brown on both sides, about 1-2 minutes per side. Lower the heat if it browns too quickly. Use thick cardboard or layers of napkins to hold a piece of hot hotteok when serving.

https://content.jwplatform.com/videos/yc1rL5xz.mp4

Hotteok is well known Korean sweet pancakes with the oozing cinnamon brown sugar filling. They are easily found in many Korean streets.

Hotteok, Korean Sweet Pancakes

Crispy and sweet Hotteok filled with a nutty brown sugar syrup. This Korean sweet pancake recipe is authentic, made just like street food vendors in South Korea.

Hotteok: Korean Sweet Pancake Recipe (호떡)

water, lukewarm ((200 grams))

milk, lukewarm * ((50 grams))

yeast ((7 grams))

sugar ((25 grams))

vegetable oil * ((30 grams))

all-purpose flour ((240 grams))

glutinous rice flour ((60 grams))

dark brown sugar * ((50 grams))

brown sugar ((50 grams))

cinnamon powder

walnuts ((30 grams))

sesame seeds, optional ((30 grams))

vegetable oil, for frying *

In a large mixing bowl add lukewarm water, sugar and yeast. Mix well to dissolve, then set aside for 5 minutes.

Pour in the vegetable oil, then sift in the all purpose flour, sweet rice flour and salt. Combine everything loosely with a spatula or wooden spoon. Only mix until the dough is combined, do not knead. Cover with plastic wrap, then let sit in a warm place for 30-45 minutes.

Fold over the dough with a spatula for a few minutes to deflate the air. The dough will be fairly sticky, but do not add extra flour. Cover once again and let proof for another 30-45 minutes.

Prepare the filling by combining dark brown sugar, light brown sugar, cinnamon and chopped walnuts. Mix well and set aside.

Add a little vegetable oil on your hands to prevent the dough from sticking. Divide the dough into 12 equal pieces.

Take one dough piece and flatten it into a disc. Add a heaping teaspoon of the sugar filling mixture in the middle.

Wrap all sides of the dough around the filling, enclosing it inside. The dough should easily stick to itself, but pinch it if necessary to enclose the filling. Repeat the process for the remaining dough pieces.

Heat up a large pan with vegetable oil over medium heat. Once the oil is sizzling, add two hotteok at a time onto the pan. Cook for 1-2 minutes without pressing.

Flip the pancakes over and press down with a spatula or hotteok press to flatten into a disc.

Cook for 1-2 minutes or until the the hotteok is golden-brown in colour. Flip the pancake once more, pressing it down again to flatten and cook until golden-brown. This should take another 1-2 minutes.

Let cool down for a few minutes before enjoying whilst still hot.

Preparing the pancake dough

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