Hotteok (Korean Sweet Pancakes)

Method10 steps

1. 1

   Step 1: Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100 to 110°F ). Stir in the sugar (1 teaspoon) and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown.

   Yeast Activation · 10 minUses 2 1/4 tsp active dry yeast (1 package), or instant yeast · 1/4 cup warm water, only for active dry yeast · 1 teaspoon sugar (no need for sugar if using instant yeast) · warm water as needed to rinse and warm the yeast bowl

   
2. 2

   Step 2: Sift together the all-purpose flour (2 cups), glutinous rice flour (1/2 cup), 1 Tbsp dough sugar and salt (1 teaspoon). Add the activated yeast mixture from step 1, or add the instant yeast directly if using that route. Add the 1 Tbsp dough oil and 1 cup warm milk, almond milk or water. Gradually add more of the chosen liquid if needed, up to the authored 1 1/4 cups, to form the sticky dough described in step 3.

   Uses 2 cups all-purpose flour (or bread flour) · 1/2 cup glutinous rice flour (sweet rice flour) · 1 teaspoon salt · 1 tablespoon sugar · 1 tablespoon cooking oil · start with 1 cup liquid, add up to 1 1/4 cups as needed · activated yeast mixture if using active dry yeast · 2 1/4 tsp instant yeast only if activation was skipped

   
3. 3

   Step 3: Knead until everything is well incorporated and a smooth dough is formed. The dough should be sticky and stretchy when pulled. Kneading it longer makes hotteok chewier. Using your hand or the stand mix dough hook is much easier for this step.

   Uses mixed dough

   
4. 4

   Step 4: Cover the dough with plastic wrap. Place it in a warm place and let it rise until it doubles in size, about an hour or longer.

   First rise until doubled; may take longer · 60 minUses kneaded dough

   
5. 5

   Step 5: Chop the roasted nuts and mix with the seeds, 1/2 cup light brown sugar and cinnamon to make the filling. The source-listed sugar alternative is 1/4 cup regular sugar plus 1/4 cup dark brown sugar.

   Uses 1/2 cup light brown sugar (or a combination of regular sugar and dark brown sugar, 1/4 cup each) · 1 teaspoon cinnamon powder · 5 tablespoons assorted roasted seeds and nuts (use more or less to taste)

   
6. 6

   Step 6: Deflate and reshape the risen dough into a round. Let it rise again for about 20–30 minutes, or longer as needed, until doubled.

   Second Dough Rise · 30 minUses first-risen dough

   
7. 7

   Step 7: Heat a pan over medium heat with a couple of tablespoons of frying oil and lightly oil your hands. Take enough risen dough to form an approximately 2.5-inch ball. Flatten into a thick disk with a shallow well. Add about 1 1/2 Tbsp of the prepared sugar-nut filling and press it down lightly.

   Uses twice-risen dough · prepared filling, about 1 1/2 Tbsp per pancake · frying and hand-oiling oil as needed

   
8. 8

   Step 8: Carefully gather the edges together, pinching to seal.

   Uses filled dough disk

   
9. 9

   Step 9: Place the sealed pancake seam-side down in the pan and flatten slightly with an oiled spatula. Cook for about 1 minute, then flip and press briefly to flatten. Continue cooking until both sides are golden and the dough is cooked through. Repeat with the remaining dough and filling, adding frying oil as needed. Let the hot filling cool enough to eat before serving.

   Uses sealed filled pancake · remaining dough · remaining filling · additional frying oil as needed

   
10. 10

    Step 10: Hotteok freezes well. You can reheat it in a toaster or air fryer and enjoy delicious hotteok any time.

    Uses cooked pancakes