Description
Hotteok, a popular Korean sweet pancake, is a delightful treat filled with a warm and gooey mixture of brown sugar, cinnamon, walnuts, and sesame seeds. Crispy on the outside and chewy on the inside, these pancakes are perfect for a comforting snack or dessert. This recipe yields 12 servings and combines yeast-risen dough with a sweet nutty filling, cooked to golden perfection on the stovetop.
Ingredients
Dough Ingredients
- ¾ cup lukewarm water (200 grams)
- ¼ cup lukewarm milk (50 grams)
- 1 packet instant dry yeast (7 grams)
- ⅛ cup granulated sugar (25 grams)
- ⅛ cup vegetable oil (30 grams)
- 2 cups all-purpose flour (240 grams)
- ⅓ cup glutinous rice flour (60 grams)
- ¼ teaspoon fine salt
Filling Ingredients
- ¼ cup dark brown sugar (50 grams)
- ¼ cup light brown sugar (50 grams)
- 1 teaspoon cinnamon powder
- ¼ cup chopped walnuts (30 grams)
- ¼ cup sesame seeds (optional) (30 grams)
For Frying
- Vegetable oil, for frying
Instructions
- Activate Yeast: In a large mixing bowl, combine lukewarm water, granulated sugar, and instant dry yeast. Mix well until dissolved, then set aside for 5 minutes to allow the yeast to activate and become frothy.
- Prepare Dough: Pour in the vegetable oil and lukewarm milk. Sift in all-purpose flour, glutinous rice flour, and salt. Gently mix everything together with a spatula or wooden spoon until combined. Avoid kneading to keep the dough light. Cover with plastic wrap and let it rest in a warm spot for 30-45 minutes to rise.
- Deflate Dough: After the first rise, fold the dough over with a spatula for a few minutes to deflate trapped air. The dough will still be sticky; do not add extra flour. Cover again and proof for another 30-45 minutes until slightly puffed.
- Prepare Filling: In a small bowl, mix dark brown sugar, light brown sugar, cinnamon powder, chopped walnuts, and optional sesame seeds thoroughly. Set aside as the flavorful filling for the pancakes.
- Divide Dough: Lightly oil your hands with vegetable oil to prevent sticking. Divide the dough into 12 equal portions.
- Fill Pancakes: Take one dough piece, flatten it into a disc in your palm, and place a heaping teaspoon of the sugar filling mixture in the center. Wrap the dough completely around the filling, pinching the seams to seal tightly. Repeat with remaining dough pieces.
- Heat Pan: Place a large pan over medium heat and add enough vegetable oil to cover the base. Wait until the oil is hot and shimmering before cooking.
- Cook Hotteok: Add two filled pancakes at a time to the pan. Cook for 1-2 minutes without pressing until the bottoms begin to brown.
- Press and Flip: Flip the pancakes and press them down gently with a spatula or hotteok press to flatten them into discs. Cook for another 1-2 minutes until golden-brown.
- Flip and Press Again: Flip the pancakes once more, pressing down again to ensure even cooking and a crispy exterior. Continue cooking for 1-2 minutes until fully golden-brown on both sides.
- Cool and Serve: Remove the hotteok from the pan and let them cool for a few minutes before serving. Enjoy while still warm for the best taste and texture.
Notes
- Use lukewarm water and milk to activate the yeast properly without killing it.
- The dough should be sticky; avoid adding extra flour to keep the texture soft and chewy.
- Vegetable oil on your hands helps handle the sticky dough and prevents tearing.
- Pressing the pancakes during cooking is crucial to flatten them and ensure the filling melts perfectly inside.
- If sesame seeds are not preferred, they can be omitted without affecting the flavor significantly.
- These pancakes are best eaten fresh while warm; leftovers can be reheated in a pan.
