Best Korean Sweet Pancakes (Hotteok)
Equipment
Ingredients
Dough
water (lukewarm)
295 ml
active dry yeast
7 g
granulated sugar
12 g
salt
6 g
sunflower oil
15 ml
all-purpose flour
188 g
glutinous rice flour
94 g
Filling
brown sugar
100 g
ground cinnamon
3 g
peanuts (chopped)
18 g
sesame seeds
9 g
Instructions
Prepare the dough
Mix lukewarm water with yeast, sugar, salt, and oil. Gradually add both flours and stir until a sticky dough forms.
Let the dough rise
Cover the bowl and let the dough rise in a warm place for 1 hour until it doubles in size.
Prepare the filling
Mix brown sugar, cinnamon, chopped peanuts, and sesame seeds in a bowl.
Divide the dough
Divide risen dough into 8 equal pieces. Oil your hands to prevent sticking.
Fill and shape the pancakes
Flatten each dough ball, add 1 tbsp filling to the center, pinch to seal, then gently press into a disc shape.
Fry the pancakes
Heat oil in a pan over medium heat. Cook pancakes 3-4 minutes per side until golden brown and crispy.
Serve hot
Serve immediately while hot and the filling is molten and gooey.
Original recipe
Storage
Best eaten fresh. Reheat to restore crispiness. Frozen hotteok can be thawed and reheated.
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