An authentic Korean Hotteok recipe for a delightfully comforting treat
Korean sweet pancakes, better known as Hotteok, are among the most beloved street foods in Korea. They warm hands and hearts during the cold winter months, unlike the summertime mango bingsu.
This enduring treat is eaten with your hands, warming body and soul with its soft dough and gooey center.
Chinese origins
Hotteok owes its arrival in Korea to Chinese immigrants who settled there in the early 20th century, much like jajangmyeon. Originally simple and sweet, these pancakes have stood the test of time, constantly reinventing themselves to satisfy a population always eager for new flavors.
The history of Hotteok
At the heart of these treats is a smooth filling of dark brown sugar, scented with ground cinnamon and enriched with finely ground nuts or seeds – simply divine.
But innovation did not stop there. Over time, Hotteok has taken on savory fillings that showcase the depth of Korean cooking: crisp vegetables, spicy kimchi, savory bulgogi, and, for cheese lovers, an irresistibly gooey version.
Some Fun Facts
- Color and variety: While the classic dough is white, modern Hotteok appear in striking shades and flavors, such as green tea, for a unique visual and taste experience.
- Modern convenience: In today’s grab-and-go world, fans of Korean cuisine can make Hotteok at home using boxed mixes found in Korean markets. These ready-to-use kits deliver authentic flavor with none of the fuss.
Hotteok – Korean Cinnamon Pancakes
Ingredients
- 160 g wheat flour all-purpose
- 0.5 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 125 ml milk warm
- Some cooking oil
Filling
- 55 g brown sugar
- 0.25 teaspoon cinnamon ground
- 2 tablespoons nuts of your choice chopped (I prefer pecans)
Procédé
- Sift the flour into a large bowl, then add the salt, sugar, yeast and milk.160 g wheat flour, 0.5 teaspoon salt, 1 teaspoon sugar, 1 teaspoon instant yeast, 125 ml milk
- Mix everything into a dough and cover the bowl with plastic wrap. Let it ferment at a warm room temperature until the dough doubles in size (a little over an hour)
- Once the dough has risen, punch it down a few times to release the gas. Cover again with plastic wrap and let rest for an additional 20 minutes.
- When the dough is ready, rub a little cooking oil on your hands to keep it from sticking and divide the dough into medium-sized pancakes (keep to the number of servings selected at the top of the recipe)Some cooking oil
- In a bowl, mix the filling ingredients together55 g brown sugar, 0.25 teaspoon cinnamon, 2 tablespoons nuts of your choice
- Place one piece of dough in your hand, flatten it so you can add about 1 tablespoon of filling on top.
- Seal the dough by folding the edges over and pinching them closed. Repeat with the remaining dough.
- Pre-heat a skillet over medium heat and add a thin layer of cooking oil.
- Place one dough ball in the skillet and cook over medium heat until the bottom is lightly golden, about 30 seconds. Flip and press the dough down, cooking until the underside is golden, about 1 minute.
- Flip the pancake one last time, reduce the heat to low, cover the pan, and cook until the sugar filling has completely melted, about 1 minute.
- Transfer the pancake to a plate and repeat with the remaining dough. Enjoy while hot.
Notes
Nutrition
Culinary sources
For this article, I followed the excellent recipe from the English-language blog “My Korean Kitchen”
