Name: Hotteok Sweet Korean Filled Pancakes
Prep time: 75 min
Cook time: 15 min
Total time: 90 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 2 cups All-purpose flour; 0.5 cup Glutinous rice flour; 1 tsp Instant yeast; 1 tbsp White sugar; 0.5 tsp Sea salt; 1 cup Lukewarm water; 1 tbsp Vegetable oil (for dough); 0.5 cup Dark brown sugar; 1 tsp Cinnamon powder; 2 tbsp Chopped walnuts

"Experience the magic of Korean street food with these warm, chewy Hotteok pancakes. A crisp, golden exterior gives way to a decadent, molten center of brown sugar, cinnamon, and crunchy toasted walnuts."

1 Ingredients

Qty	Item
2 cups 250 g	All-purpose flour
0.5 cup 60 g	Glutinous rice flour
1 tsp 4 g	Instant yeast
1 tbsp 12 g	White sugar
0.5 tsp 3 g	Sea salt
1 cup 240 ml	Lukewarm water
1 tbsp 15 ml	Vegetable oil (for dough)
0.5 cup 100 g	Dark brown sugar
1 tsp 3 g	Cinnamon powder
2 tbsp 20 g	Chopped walnuts

2 Instructions

In a large bowl, whisk together the lukewarm water, instant yeast, and 1 tablespoon of white sugar. Let it sit for about 5 to 10 minutes until it becomes slightly frothy.

Add the all-purpose flour, glutinous rice flour, sea salt, and 1 tablespoon of vegetable oil to the yeast mixture. Stir with a wooden spoon until a sticky dough forms.

Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm spot for approximately 60 minutes, or until it has doubled in size.

While the dough is rising, prepare the filling by combining the brown sugar, cinnamon powder, and chopped walnuts in a small bowl. Mix well.

Once the dough has risen, punch it down gently to release the air bubbles. Note that the dough will be quite sticky.

Generously oil your hands to prevent sticking. Pull off a portion of dough about the size of a golf ball and flatten it into a disk in the palm of your hand.

Place a tablespoon of the cinnamon-sugar filling in the center of the dough disk. Pull the edges up and pinch them together tightly to seal the ball.

Heat a non-stick skillet over medium-low heat and add enough vegetable oil to generously coat the bottom. Place the dough ball into the skillet with the sealed side facing down.

Cook for 30 seconds, then flip the ball over. Use a greased metal spatula or a hotteok press to flatten the ball into a wide, flat pancake.

Fry for another 2-3 minutes per side, flipping as needed, until the exterior is golden brown and crispy. Serve immediately, but be careful as the melted sugar filling will be very hot.

·
Always oil your hands before handling the dough; it is traditionally very sticky and difficult to manage without oil.
·
Using glutinous rice flour is essential for the signature chewy 'mochi-like' texture of authentic hotteok.
·
Don't overfill the pancakes, as the sugar can leak out and burn in the pan if the seal isn't perfect.
·
Press the pancakes gently and gradually to ensure they don't burst while frying.

? Frequently Asked Questions

Can I make the dough in advance?

Yes, you can let the dough rise in the refrigerator overnight. This actually develops more flavor, though you should let it come to room temperature before shaping.

What can I use instead of walnuts?

You can use sunflower seeds, pumpkin seeds, or chopped peanuts for a traditional taste, or leave the nuts out entirely for a smooth syrup center.

Why is my hotteok not chewy?

The chewiness comes from the glutinous rice flour. If you only use all-purpose flour, the texture will be more like a standard bread or pancake.

How do I reheat leftovers?

The best way to reheat hotteok is in a dry skillet over low heat until the outside is crisp again and the inside is molten.

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