Hotteok (Korean Sweet Pancakes)
Soft, pillowy Korean street food pancakes filled with brown sugar, cinnamon, and nuts. Crispy on the outside and gooey on the inside, perfect as a snack or dessert.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 8g
Ingredients
- 2 cups all-purpose flour
- ¾ cup warm water
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon instant yeast
- ½ tablespoon vegetable oil
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ cup crushed roasted peanuts
- 2 tablespoon unsalted butter
- 2 cups vegetable oil
Instructions
- 1
Mix warm water, sugar, salt, and instant yeast in a large bowl. Let sit for 2 minutes until foamy.
- 2
Add flour and 0.5 tablespoon vegetable oil. Stir until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic.
- 3
Cover dough with a damp towel and let rise for 30 minutes until puffy.
- 4
While dough rises, combine brown sugar, cinnamon, and crushed peanuts in a bowl. Set filling aside.
- 5
Divide dough into 8 equal portions. Roll each into a ball, then flatten into a thin disc on your palm.
- 6
Place 1 tablespoon filling mixture in the center of each disc. Fold edges up and seal, then gently flatten into a patty.
- 7
Heat 2 cups vegetable oil in a deep skillet to 350°F (175°C).
- 8
Carefully place 2-3 hotteok into hot oil and fry for 2-3 minutes per side until golden brown and crispy.
- 9
Transfer to a paper towel to drain. Serve warm while the filling is still gooey.
Tools you’ll need
- large mixing bowl
- measuring cups and spoons
- damp kitchen towel
- deep skillet or pot
- candy/deep-fry thermometer
- slotted spoon
- paper towels
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