Korean Hotteok Recipe | Easy Sweet Korean Street Food Breakfast Treat
If you love warm, crispy pancakes with a gooey, caramel-like center, hotteok will win you over fast. This popular Korean street snack is simple to make at home and perfect for breakfast or an afternoon treat. The dough is soft and chewy, while the filling melts into a brown sugar syrup with crunchy nuts.
No special tools required—just a mixing bowl, a pan, and a few pantry staples. Make a batch once, and you’ll want them on repeat.
What Makes This Special
Hotteok is comfort food in a handheld package. The outside fries to a light, golden crust, while the inside becomes sweet and sticky from the brown sugar filling.
It’s quick: the dough needs a short rise, and each pancake cooks in just a few minutes. The recipe is flexible too—switch the nuts, add cinnamon, or try a savory twist. Best of all, it tastes like a treat you’d find on a Seoul street corner, but you can enjoy it in your own kitchen.
Ingredients
- For the dough:
- 1 cup warm milk (or water), about 105–110°F (40–43°C)
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 2 cups all-purpose flour
- 1/2 teaspoon fine salt
- 1 tablespoon neutral oil (plus more for cooking)
- For the filling:
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup finely chopped walnuts or peanuts (optional but traditional)
- Pinch of salt
- For cooking:
- 2–3 tablespoons neutral oil (canola, vegetable, or light olive oil)
Step-by-Step Instructions
- Activate the yeast. In a bowl, combine warm milk, yeast, and sugar.
Stir and let it sit for 5–8 minutes until foamy. If it doesn’t foam, your yeast may be inactive or the liquid too hot or cold.
- Mix the dough. Add flour, salt, and 1 tablespoon oil to the yeast mixture. Stir with a spoon until a sticky dough forms.
It will be soft and slightly tacky—this is good.
- First rest (rise). Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot for 45–60 minutes, until roughly doubled.
- Make the filling. In a small bowl, mix brown sugar, cinnamon, chopped nuts, and a pinch of salt. Set aside.
- Degas and chill (optional but helpful). Stir the dough to deflate it.
For easier shaping, refrigerate for 15–20 minutes. This step firms the dough slightly and reduces stickiness.
- Portion the dough. Lightly oil your hands. Divide the dough into 6–8 balls, depending on your pan size and how thick you like them.
- Fill the dough balls. Flatten one ball into a small disk in your hand.
Add 1–1.5 tablespoons of filling to the center. Carefully pinch the edges together to seal, forming a smooth ball. Make sure there are no gaps.
- Preheat the pan. Heat a large nonstick skillet over medium heat.
Add enough oil to lightly coat the bottom.
- Cook and press. Place a filled dough ball seam-side down in the pan. Let it cook for 30–45 seconds, then gently press it down with a spatula to form a pancake, about 4–5 inches wide.
- Brown both sides. Cook 2–3 minutes until the bottom is golden. Flip, press again lightly, and cook another 2–3 minutes.
If it browns too fast, lower the heat; if it’s pale, increase slightly.
- Check for doneness. The hotteok should be deep golden with a slight crisp. The center will feel soft and filled. If unsure, lower heat and cook 1–2 more minutes to ensure the sugar fully melts.
- Repeat. Cook remaining hotteok, adding a bit more oil as needed.
Keep cooked hotteok on a wire rack so they stay crisp.
- Serve warm. Let them cool for 1–2 minutes before biting—hot sugar can burn. Enjoy plain or with a cup of tea or coffee.
Storage Instructions
- Room temperature: Best eaten fresh. If needed, keep in an airtight container for up to 6 hours.
- Refrigerator: Store in an airtight container for up to 3 days.
Reheat in a skillet over medium heat until crisp, or in a toaster oven at 350°F (175°C) for 5–7 minutes.
- Freezer: Freeze on a tray until solid, then transfer to a freezer bag for up to 1 month. Reheat from frozen in a covered skillet on low-medium heat until warmed through, then uncover to crisp.
Benefits of This Recipe
- Simple ingredients: Uses pantry staples and doesn’t require special equipment.
- Quick rise: The dough rests for about an hour—great for a weekend breakfast or snack.
- Customizable: Swap nuts, add fillings, or adjust sweetness to taste.
- Make-ahead friendly: Freeze cooked hotteok for fast, satisfying treats anytime.
- Family-friendly: Kids love shaping and pressing the pancakes, and the flavor is a crowd-pleaser.
Common Mistakes to Avoid
- Liquid too hot or cold: Yeast needs warm—not hot—liquid to activate. Aim for 105–110°F (40–43°C).
- Under-sealing the dough: Any gaps will leak sugar into the pan and burn.
Pinch the seams well.
- Heat too high: The outside can burn before the filling melts. Medium heat gives a crisp crust and gooey center.
- Pressing too soon: Let the dough set for 30–45 seconds before pressing or it may tear.
- Skipping the rack: Rest cooked hotteok on a wire rack so steam doesn’t soften the crust.
Variations You Can Try
- Black sesame sugar: Mix brown sugar with ground black sesame seeds for a nutty, toasty flavor.
- Cheese hotteok: Swap the sweet filling for shredded mozzarella and a pinch of salt for a savory, stretchy center.
- Matcha sugar: Add 1 teaspoon matcha powder to the sugar mix for a gentle green tea note.
- Honey walnut: Combine chopped walnuts with a spoonful of honey and a bit of sugar. Use less honey to avoid leaks.
- Coconut-cinnamon: Add unsweetened shredded coconut to the filling for texture and fragrance.
- Whole wheat twist: Replace up to 1/2 cup of the flour with whole wheat for a heartier bite.
Add a splash more milk if needed.
FAQ
Can I make the dough the night before?
Yes. Mix the dough, cover tightly, and refrigerate overnight. Let it sit at room temperature for 20–30 minutes before shaping so it’s easier to work with.
What if I don’t have nuts?
No problem.
You can skip them or use seeds like sunflower or pumpkin. The sugar-cinnamon filling alone is classic and delicious.
Can I bake hotteok instead of pan-frying?
Pan-frying gives the best texture, but you can bake at 400°F (200°C) on a lightly oiled sheet for 10–12 minutes, flipping once. The result will be less crisp and a bit drier.
Why did my filling leak out?
Usually it’s from thin spots or gaps in the seam.
Use slightly oiled hands, keep the center thicker, and pinch the edges firmly. Chilling the dough briefly can also help.
What oil is best for cooking?
Use a neutral oil with a medium-high smoke point, like canola, vegetable, or grapeseed. You only need a thin layer to crisp the surface.
How do I keep them warm for serving?
Place cooked hotteok on a wire rack set over a baking sheet in a 200°F (95°C) oven for up to 20 minutes.
This keeps them crisp without overcooking.
Can I use instant yeast?
Yes. Instant yeast can be mixed directly with the flour and salt. Still warm the milk and add sugar to help with flavor and rise.
Is there a vegan version?
Absolutely.
Use warm water or plant milk instead of dairy milk. Ensure your sugar is vegan-friendly, and you’re set.
How big should each pancake be?
About 4–5 inches wide and 1/3–1/2 inch thick works well. This size cooks evenly and gives a good filling-to-dough ratio.
What should I serve with hotteok?
They’re great with tea, coffee, or warm milk.
For extra indulgence, add a small pat of butter on top or dust with a bit of cinnamon sugar.
Wrapping Up
Hotteok brings a little street food magic to your kitchen with just a few simple ingredients. The dough is easy, the filling is cozy and sweet, and the result is crisp, chewy, and irresistible. Try the classic version first, then have fun with variations.
Whether it’s breakfast or a snack, these warm pancakes make any day feel special.
Korean Hotteok Recipe | Easy Sweet Korean Street Food Breakfast Treat
Ingredients
- For the dough: 1 cup warm milk (or water), about 105–110°F (40–43°C)
- 2 teaspoons active dry yeast
- 1 tablespoon sugar
- 2 cups all-purpose flour
- ½ teaspoon fine salt
- 1 tablespoon neutral oil (plus more for cooking)
- For the filling: 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon
- ⅓ cup finely chopped walnuts or peanuts (optional but traditional)
- Pinch of salt
- For cooking: 2–3 tablespoons neutral oil (canola, vegetable, or light olive oil)
Instructions
- Activate the yeast. In a bowl, combine warm milk, yeast, and sugar. Stir and let it sit for 5–8 minutes until foamy. If it doesn’t foam, your yeast may be inactive or the liquid too hot or cold.
- Mix the dough. Add flour, salt, and 1 tablespoon oil to the yeast mixture. Stir with a spoon until a sticky dough forms. It will be soft and slightly tacky—this is good.
- First rest (rise). Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot for 45–60 minutes, until roughly doubled.
- Make the filling. In a small bowl, mix brown sugar, cinnamon, chopped nuts, and a pinch of salt. Set aside.
- Degas and chill (optional but helpful). Stir the dough to deflate it. For easier shaping, refrigerate for 15–20 minutes. This step firms the dough slightly and reduces stickiness.
- Portion the dough. Lightly oil your hands. Divide the dough into 6–8 balls, depending on your pan size and how thick you like them.
- Fill the dough balls. Flatten one ball into a small disk in your hand. Add 1–1.5 tablespoons of filling to the center. Carefully pinch the edges together to seal, forming a smooth ball. Make sure there are no gaps.
- Preheat the pan. Heat a large nonstick skillet over medium heat. Add enough oil to lightly coat the bottom.
- Cook and press. Place a filled dough ball seam-side down in the pan. Let it cook for 30–45 seconds, then gently press it down with a spatula to form a pancake, about 4–5 inches wide.
- Brown both sides. Cook 2–3 minutes until the bottom is golden. Flip, press again lightly, and cook another 2–3 minutes. If it browns too fast, lower the heat; if it’s pale, increase slightly.
- Check for doneness. The hotteok should be deep golden with a slight crisp. The center will feel soft and filled. If unsure, lower heat and cook 1–2 more minutes to ensure the sugar fully melts.
- Repeat. Cook remaining hotteok, adding a bit more oil as needed. Keep cooked hotteok on a wire rack so they stay crisp.
- Serve warm. Let them cool for 1–2 minutes before biting—hot sugar can burn. Enjoy plain or with a cup of tea or coffee.
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