Hotteok (Sweet Korean Pancakes)

Hotteok, these sweet Korean filled pancakes, made me rethink my whole opinion of pancakes. Similar to the ones I grew up eating, they’re golden on the outside, but their edges have a distinctive crispiness, the middle is delightfully chewy, and they’re filled with a gooey mix of brown sugar, cinnamon, almonds, and sesame seeds.

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I love recipes like this because they’re both simple and full of surprises. One bite and their crisp edges give way to that gush of molten filling. I’m pretty sure you’ll be hooked just like me.

Ingredients Notes

Most of those ingredients for Hotteok are straightforward. Here are a few notes to keep in mind.

•  Glutinous rice flour — Mixed with all-purpose flour, this is what gives the dough its chewy, stretchy texture. Look for it in the Asian section of larger supermarkets, at Asian supermarkets like 99 Ranch, or at a Korean grocery store. Whatever you do, don’t skip it because it is key to getting the right texture.
• Brown sugar and cinnamon — The core of the filling, they melt into a flavorful, caramel-like syrup.
• Nuts and sesame seeds — Almonds and sesame seeds are traditional, but walnuts, pecans, or peanuts also work. Chop them finely so they blend smoothly into the filling without tearing the dough.

How to Make Hotteok

Hotteok look more complicated than they are, but after you’ve made them once, you’ll see how simple the process is. Here’s the basic flow:

1. Mix the filling ingredients and set aside.
2. Mix the dough and let it rise until doubled.
3. Punch down the dough, divide into portions, and fill each piece with some of the sugar mixture. Pinch tightly to seal.
4. Heat oil in a pan and fry the pancakes until they’re golden brown on both sides, and the sugar inside has melted into a gooey caramel.

Expert Tips for Success

A good hotteok is all about balance—soft dough, molten filling, crisp edges. These tips help get it right every time.

• Let the dough rise fully for the best chewy texture.
• Seal the edges carefully to keep the filling inside.
• Press gently when flattening so the sugar doesn’t escape.
• Cook on medium-low heat so the inside cooks before the outside gets too dark.
• Eat them warm—hotteok waits for no one.

What to Serve With It

Hotteok are sold from street carts in Seoul as a snack. They are best straight from the pan, when the sugar is still molten and the edges are crisp, and they don’t really need anything else. If you want to dress them up, try a sprinkle of nuts, a dusting of powdered sugar, or even a scoop of ice cream.

When I make them as part of a meal, I like pairing them with something savory for balance—Korean Fried Chicken is an especially good match. They also work as a sweet finish after dishes like Bulgogi Beef, Gochujang Noodles, or Lemongrass Chicken. 

If you’re into street food snacks, you should also try Korean Hot Dogs, Tanghulu, or savory pancakes like Kimchi Pancakes or Scallion Pancakes.

Hotteok (Korean Sweet Pancakes)

Robin Donovan

Crisp on the outside and chewy inside, these pan-fried Korean pancakes hold a molten filling of brown sugar, cinnamon, and nuts. They’re quick to make once the dough has risen and best eaten hot from the skillet.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Rest time 1 hour hr

Course Dessert, Dessert Recipes

Cuisine Asian, Korean

Servings 8 pancakes

Calories 264 kcal

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Ingredients

  

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• ▢ 2 cups all-purpose flour
• ▢ ½ cup glutinous rice flour
• ▢ ⅓ cup warm water
• ▢ 2 tablespoons granulated sugar
• ▢ 1 ½ tablespoons yeast
• ▢ 2 teaspoons salt

Filling

• ▢ ½ cup brown sugar
• ▢ ⅓ cup crushed almonds
• ▢ 2 tablespoons roasted white sesame seeds
• ▢ ½ tablespoon ground cinnamon

Instructions

 

• Make the filling

  Stir together brown sugar, almonds, sesame seeds, and cinnamon in a small bowl. Set aside.
• Make the dough

  In a mixing bowl, combine all-purpose flour, glutinous rice flour, warm water, sugar, yeast, and salt. Stir until a dough forms.

  Cover and let rest in a warm place for 1 hour, until doubled in size.

  Punch down the dough and divide into 8 equal pieces.

  Roll each piece into a ball and flatten into a disc. Place a spoonful of filling in the center, wrap the dough around it, and pinch to seal.
• Cook the pancakes

  Heat oil in a skillet over medium-low heat. Place dough balls seam-side down.

  Cook briefly, then gently press with a flat-bottomed glass or bowl to flatten.

  Fry 3 to 4 minutes per side until golden brown and crisp.
• Serve

  Sprinkle with sesame seeds if you like and serve immediately while the filling is molten.

Notes

• Walnuts, peanuts, or pecans make good substitutes for almonds.
• Keep the heat moderate to avoid burning the outside before the inside cooks.
• Hotteok is best eaten hot, but leftovers can be reheated in a skillet to crisp them back up.

Nutrition

Calories: 264kcalCarbohydrates: 51gProtein: 6gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 587mgPotassium: 122mgFiber: 3gSugar: 17gVitamin A: 2IUVitamin C: 0.02mgCalcium: 59mgIron: 2mg

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