Hotteok (Korean Sweet Pancakes)

Close-up of hands holding and breaking open a flaky pastry filled with a dark, sticky sweet filling.

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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.

Course Dessert, Dessert Recipes

Cuisine Asian, Korean

Keyword filled pancakes, hotteok, korean pancakes

Prep Time 30

Cook Time 15

Rest time 1

Servings pancakes

Calories 264kcal

Author Robin Donovan

Ingredients

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