Hotteok

Name: Hotteok
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 300 g yeast dough; 80 g brown sugar filling; 2 tbsp seeds; for frying oil; 1 pinch cinnamon

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Hotteok is a beloved street food in South Korea, especially popular during the chilly winter months. Vendors line the streets, skillfully frying these filled pancakes to order, their sizzling griddles a beacon for hungry passersby. This home version captures that street-side warmth, offering a comforting taste of winter no matter where you are.

Each bite of Hotteok delivers a delightful contrast: a crisp, golden exterior giving way to a soft, chewy interior filled with a sweet mixture of brown sugar, seeds, and a hint of cinnamon. The generous use of oil ensures a satisfying richness, while the hand-judged salt balances the sweetness perfectly.

Ingredients

300 gyeast dough
80 gbrown sugar filling
2 tbspseeds
for fryingoil
1 pinchcinnamon

Method

Begin by preparing the yeast dough, ensuring it is at room temperature for easy handling. If your dough has been refrigerated, allow it to sit out for about 30 minutes until it feels pliable and soft to the touch. This will make it easier to shape and fill.
Divide the 300 g of yeast dough into equal portions, roughly the size of a golf ball. Flatten each portion into a small disc using your palms, creating a slight indentation in the center to hold the filling. This indentation will help in evenly distributing the filling when the dough is sealed.
In the center of each dough disc, place about 1 tablespoon of the 80 g brown sugar filling. Sprinkle a pinch of cinnamon over the filling for added flavor. Carefully gather the edges of the dough around the filling, pinching them together to seal it completely, ensuring no filling is exposed.
Heat a non-stick frying pan over medium heat and add enough oil to generously coat the bottom. The oil should be hot but not smoking, which will help achieve a crispy exterior without burning. Place the filled dough balls seam-side down in the pan, leaving space between each one.
Using a flat spatula or a potato masher, gently press down on each dough ball to flatten it into a pancake shape, about 1 cm thick. This step is crucial for achieving the characteristic thin, crispy texture of Hotteok.
Fry the Hotteok for about 2-3 minutes on each side, or until they are golden brown and crispy. You will notice the edges turning a deep golden color and the filling starting to bubble slightly through the dough, indicating they are ready to flip.
Once both sides are cooked and the Hotteok are evenly browned, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil. This will keep them crisp and prevent them from becoming greasy.
Finish by sprinkling the Hotteok with 2 tbsp of seeds for an added crunch. Serve them warm, allowing the sweet, gooey filling to contrast with the crispy exterior. Enjoy them as a delightful snack or dessert, perfect for sharing with family and friends.