{"id":33291,"title":"Homemade Hotteok – Korean Cinnamon Pancakes","modified":"2025-06-15T20:14:33+02:00","plain":"An authentic Korean Hotteok recipe for a delightfully comforting treat\n\n\n\nKorean 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.\n\n\n\nThis enduring treat is eaten with your hands, warming body and soul with its soft dough and gooey center.\n\n\n\nFor an even cozier option, try the Vietnamese che chuoi\n\n\n\nChinese origins\n\n\n\nHotteok 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.\n\n\n\nMy jajangmyeon recipe\n\n\n\nThe history of Hotteok\n\n\n\nAt 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.\n\n\n\nBut 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.\n\n\n\nCraving another Korean dessert? Try gyeongdan, Korea's answer to mochi. In summer, pair them with a refreshing bingsu\n\n\n\nSome Fun Facts\n\n\n\n\nColor 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.\n\n\n\nModern 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.\n\n\n\n\n\n\n\tHotteok - Korean Cinnamon Pancakes\n\t\t\n\t\tThe authentic recipe for Korean Hotteok, a delightfully comforting treat\t\n\t\n\t\t\t\n\t\n\t\t160 g wheat flour (all-purpose)0.5 teaspoon salt1 teaspoon sugar1 teaspoon instant yeast125 ml milk (warm)Some cooking oilFilling55 g brown sugar0.25 teaspoon cinnamon (ground)2 tablespoons nuts of your choice (chopped (I prefer pecans))\t\n\t\n\t\tSift the flour into a large bowl, then add the salt, sugar, yeast and 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)In a bowl, mix the filling ingredients togetherPlace 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.\t\n\t\n\t\tWe are talking here about dry, instant baker's yeast, not baking powder.\nn\n\t\n\t\n\t\tDessertKorean\t\n\n\n\n\n\nCulinary sources\n\n\n\nFor this article, I followed the excellent recipe from the English-language blog \"My Korean Kitchen\"","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33291","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33291"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33291\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/12860"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33291"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33291"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33291"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}