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Hotteok, or sweet Korean pancakes, crispy on the outside and filled with a molten, sugary centre, these pancakes are a comforting treat often enjoyed during the colder months.
With their enticing aroma and satisfying flavour, Hotteok is a favourite among locals and visitors alike, offering a sweet bite of South Korea‘s vibrant street food culture.
What Is Hotteok?
Hotteok is a popular Korean snack made from a simple yeast based dough stuffed with a sweet filling, usually a mixture of brown sugar, cinnamon, and chopped nuts.
Once stuffed, the dough is flattened on a griddle, creating a golden, crispy exterior while the sugar filling melts into a warm, gooey syrup. The result is a pancake that’s crunchy on the outside and irresistibly sweet and nutty on the inside.
While traditionally a winter treat, Hotteok can be found year round, often sold at food stalls in bustling markets or at festivals. The pancakes are typically served hot, making them a perfect snack to warm your hands and your heart on a chilly day. Their combination of textures and flavours has made them a beloved part of Korean street food, cherished for their simplicity and indulgence.
Ingredients and Taste
The dough for Hotteok is made from basic ingredients: flour, water, sugar, and yeast. The addition of a little glutinous rice flour in some recipes gives the pancake a slight chewiness that complements its crispy edges.
The filling, however, is where the magic happens. A blend of brown sugar, cinnamon, and crushed nuts, often peanuts or walnuts, creates a mixture that melts into a luscious syrup as the pancake cooks.
When you take a bite of Hotteok, the first thing you’ll notice is the contrast in textures. The outer layer is crisp and golden, while the interior is soft, chewy, and filled with the warm, sweet filling.
The cinnamon adds a fragrant spice, while the nuts provide a satisfying crunch. Together, these elements create a treat that’s rich, comforting, and perfectly balanced. The sweetness is indulgent without being overwhelming, making Hotteok an ideal snack for anyone with a sweet tooth.
A Taste of History
Hotteok’s origins are a testament to the blending of cultures. It is believed that Chinese merchants introduced the concept of filled pancakes to Korea during the late 19th and early 20th centuries.
Over time, the dish was adapted to suit Korean tastes, with the savoury fillings of its Chinese counterpart replaced by the sweet, nutty mixture that defines Hotteok today.
As Korea’s urban street food culture blossomed in the 20th century, Hotteok became a favourite among city dwellers, offering an affordable and satisfying snack that could be enjoyed on the go.
Its popularity surged during the winter months, when the warmth of the pancake and its sugary filling provided a small comfort against the cold. Today, it remains a symbol of Korean street food culture, loved by all generations.
Hotteok (Sweet Korean Pancakes) Recipe
Serves: 4 people
Ingredients:
For the Dough:
- 2 cups all-purpose flour
- 2 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- ¾ cup warm milk (110°F/43°C)
- 2 tbsp vegetable oil
For the Filling:
- ½ cup brown sugar
- 2 tbsp chopped walnuts (or peanuts)
- 1 tsp ground cinnamon
For Cooking:
- 2–3 tbsp vegetable oil (for frying)
Directions
To begin, prepare the dough. In a large bowl, mix the flour, sugar, salt, and instant yeast. Gradually add the warm milk and vegetable oil, stirring with a spoon until the mixture forms a shaggy dough. Knead the dough by hand or with a stand mixer for 8–10 minutes until it becomes smooth and elastic. Cover the bowl with a damp cloth and let it rest in a warm place for 1–1.5 hours, or until the dough doubles in size.
While the dough is rising, prepare the filling. In a small bowl, combine the brown sugar, chopped walnuts, and ground cinnamon. Mix well and set aside. This sweet and nutty filling will create the iconic molten centre of the Hotteok.
Once the dough has risen, punch it down to release any air bubbles. Transfer it to a lightly floured surface and divide it into 8 equal portions. Roll each piece into a ball, ensuring they are uniform in size for even cooking.
Take one dough ball and flatten it into a disc with your hands. Place about 1 tbsp of the filling in the centre. Carefully gather the edges of the dough and pinch them together to seal the filling inside, forming a round bun. Repeat this process for all the dough balls.
Heat a non-stick skillet over medium-low heat and add 1 tbsp of vegetable oil. Once the oil is hot, place 2–3 filled dough balls into the skillet, seam side down. Cook for about 30 seconds, then press each ball gently with a spatula to flatten it into a pancake shape.
Cook the pancakes for 2–3 minutes on one side, or until golden brown. Flip them carefully and cook for an additional 2–3 minutes on the other side. Adjust the heat as needed to prevent burning while ensuring the sugar filling melts completely.
Once cooked, transfer the Hotteok to a plate lined with paper towels to remove excess oil. Repeat the cooking process for the remaining pancakes, adding more oil to the skillet as necessary.
Serve the Hotteok warm, as this is when the filling is gooey and aromatic. For presentation, cut them in half to reveal the molten centre, and garnish with a light dusting of powdered sugar if desired. Pair with a cup of green tea or a glass of milk to complement the flavours. Enjoy this sweet treat as a delightful snack or dessert!
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