Sweet and Nutty Hotteok (Sweet Filled Pancake) for Winter
A winter snack made by fermenting a dough of glutinous rice flour and all-purpose flour, filled with dark brown sugar and nuts, and pan-fried until golden brown.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This homemade hotteok combines all-purpose flour and glutinous rice flour, fermented to create a delightfully chewy dough. Filled with dark brown sugar, minced peanuts, and ground cinnamon, each pancake is pan-fried to golden perfection. It is a wonderfully warm, sweet treat to enjoy at home on chilly days.
- Servings
- about 4–5 servingsOriginal: 10 hotteok
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
Ingredients
- All-purpose flour200 g (2 cups)
- Glutinous rice flour120 g (1 cup)
- Salt1 tsp
Dough Liquid
- Yeast1 tsp
- Water1 cup
- Milk1/2 cup (adjust depending on dough consistency)
Hotteok Filling
- Dark brown sugar5 tbsp
- Minced peanuts2 tbsp
- Sunflower seeds2 tbsp
- Ground cinnamon1 tsp
- Make the dough slightly sticky and wet, then let it ferment in this state for at least 2 hours.
- The sunflower seeds are optional.
Steps
Add salt to the all-purpose flour and glutinous rice flour, then sift them together.
Dissolve the yeast in lukewarm water, add about a cup to the flour mixture, and mix the dough.
Add milk and mix thoroughly until evenly combined.
Adjust the amount while checking the consistency of the dough. I added about 1/3 cup.
Make the dough slightly sticky and wet, then let it ferment in this state for at least 2 hours.
I poured hot water into a large container and set the dough bowl on top of it.
Cover the top with a cotton cloth or plastic wrap so the surface does not dry out.
In weather like these days, you will probably need to let it ferment longer.
Combine the dark brown sugar, minced peanuts, sunflower seeds, and ground cinnamon.
I had some leftovers from making yakbap previously so I added them together, but the sunflower seeds are optional.
Coat your hands with oil, flatten out a piece of the fermented dough, add a generous amount of filling, and seal it into a round ball.
Coating your hands with oil keeps the dough from sticking and works wonderfully. At first, it would not go my way either.
Once you get the hang of it, the dough releases cleanly.
Heat a pan, add cooking oil, and place the dough on it.
If you press it right away, the dough will stick.
If you flip it over once and then press down, it will not stick to the dish and comes off easily.
I pressed it using a soup bowl.
Pan-frying until golden brown is the real secret to great flavor.
Wonderful, nutty, and piping-hot hotteok is ready.
Ppunwife's tips
- Pour hot water into a large container and set the dough bowl on top of it. Cover the top with a cotton cloth or plastic wrap so the surface does not dry out. In colder weather, you will probably need to let it ferment longer.
- Coating your hands with oil keeps the dough from sticking.
- If you press down right away, the dough will stick. If you flip it over once and then press down, it will not stick to the dish and comes off easily.
FAQ
How do I keep the hotteok dough from sticking to my hands when shaping?
If you coat your hands thoroughly with cooking oil before handling the dough, it will not stick, making it easy to fill and shape.
Is there a way to prevent the dough from sticking to the press or bowl when flattening it in the pan?
Do not press the dough immediately after placing it in the pan. Flip it over once so the oiled side faces up, then press down, and it will not stick.
Are sunflower seeds required in the filling?
Sunflower seeds can be omitted; you can fill them primarily with dark brown sugar, minced peanuts, and ground cinnamon according to your preference.
Do you have any tips for fermenting dough in cold weather?
Pour hot water into a large container, set the bowl of dough on top, and cover it with plastic wrap or a cotton cloth to keep the moisture from evaporating, which helps the fermentation process.
