Hotteok
Filled sweet fried pancakes
호떡 · Busan-style seed hotteok: chewy fried pancakes filled with cinnamon brown sugar and nuts
Hotteok (호떡) are chewy, yeasted pancakes filled with brown sugar and cinnamon that melt into a hot syrup as they fry. They are a winter street snack all over Korea, but Busan is known for ssiat hotteok (씨앗호떡), where the fried pancake is slit open and stuffed with a handful of toasted sunflower and pumpkin seeds. Glutinous rice flour in the dough makes it soft and stretchy. Be careful with the first bite, as the filling is very hot. This dough uses milk, so it is vegetarian; use water instead for a dairy-free version. Chef's tip: rest the dough until it has properly doubled and is full of bubbles, and keep your hands oiled. A sticky, well-risen dough gives the chewy, stretchy texture.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
- 9 oz plain flour
- 1 ¾ oz glutinous rice flour
- 1 tsp instant yeast
- 1 tbsp sugar
- ½ tsp salt
- 1 cup milklukewarm
- 1 tbsp neutral oil
For the filling
- 2 ⅞ oz dark brown sugar
- 1 tsp ground cinnamon
- 1 oz roasted peanutsfinely chopped
For the Busan seed topping
- 1 oz sunflower seeds
- 1 oz pumpkin seeds
For frying
- 4 tbsp neutral oil
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (1)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/9 doneStep 1: Mix 9 oz plain flour, 1 ¾ oz glutinous rice flour, 1 tsp instant yeast, 1 tbsp sugar and ½ tsp salt in a bowl. Add 1 cup milk and 1 tbsp neutral oil and stir with a spatula into a soft, very sticky dough; it should be wetter than bread dough.
Step 2: Cover and leave in a warm place for 30–40 minutes, until doubled in size and bubbly. Knock it back with an oiled spatula.
35 minStep 3: While the dough rises, mix 2 ⅞ oz dark brown sugar, 1 tsp ground cinnamon and 1 oz roasted peanuts for the filling.
Step 4: Toast 1 oz sunflower seeds and 1 oz pumpkin seeds in a dry frying pan over a medium heat for 3 minutes until they smell nutty and start to pop. Tip into a bowl.
3 minStep 5: Oil your hands well. Take an eighth of the dough, flatten it in your palm, put 1 tablespoon of filling in the middle and pinch the edges together over the top to seal it completely. Put it seam side down on an oiled plate and make the rest.
Step 6: Heat a third of the 1 ¼ tbsp neutral oil in a large frying pan over a medium heat. Add 3 balls, seam side down, and fry for 1 minute until golden underneath.
1 minStep 7: Turn them over and press each one flat with an oiled spatula or the base of a cup to about 1 cm thick. Fry for 2 minutes, then turn the heat to low and cook for 2–3 minutes more on each side, until deep golden and puffed and the sugar inside has melted. If they brown before the sugar melts, turn the heat down; the dough needs time to cook through.
6 minStep 8: Fry the rest in batches with the rest of the 2 ¾ tbsp neutral oil.
14 minStep 9: For the Busan style, cut a slit into the side of each hot pancake with scissors, open it into a pocket and spoon in some of the toasted seeds. Serve hot, in a paper cup or folded napkin.
Nutrition per serving
- Calories
- 310 kcal
- Protein
- 7 g
- Carbs
- 45 g
- Fat
- 12 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does hotteok take?
- About 60 minutes in total: 40 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Kartoshka cakeCocoa and cake crumb truffles
Soviet cafés and school canteens sold these knobbly brown 'potatoes' for a few kopecks, and they began as a thrifty way to use up sponge and biscuit trimmings at the bakery. Crumbs are bound with butter and sweetened condensed milk, flavoured with cocoa and vanilla, shaped into little potatoes, rolled in cocoa and finished with two dabs of pale butter cream for the sprouts. They are fudgy and dense like a brownie truffle, need no oven, and children love making them. Traditional bakers added a spoonful of rum, an optional extra for adult batches only; this version is alcohol-free with vanilla. The usual slip is coarse crumbs, which make the potatoes crack, so blitz them as fine as sand. Chef's tip: chill the shaped potatoes for at least 20 minutes so they hold their shape and slice cleanly.
Russian
Undu walaluFried urad dal rings in treacle
Walalu means bangles, and these dark, sticky rings of fried urad dal soaked in kithul treacle are a sweet that Sinhala families bring out for Avurudu and for special almsgivings, often made in large batches by an aunt known for her steady hand. A thick, fluffy paste of ground black gram is piped into loops and fried until crisp, then plunged straight into warm treacle, so the rings stay crunchy on the outside while drinking up the syrup. They taste a little like a darker, smokier jalebi, with a toffee finish from the palm treacle. Watery batter is what ruins them; it spreads into flat blobs, so grind the soaked dal with as little water as possible and beat it until light. This recipe uses no asafoetida, so it is naturally gluten free. Chef's tip: pipe the rings onto small squares of baking paper and lower them into the oil paper and all; the paper peels away in seconds.
Sri Lankan
Apple & pear puree
A smooth, naturally sweet puree of gently stewed apple and pear, one of the first foods for babies of 4–8 months. The fruit cooks in a little unsweetened apple juice, so nothing else is needed. Serve it lukewarm; any leftover keeps covered in the fridge for a day, or freezes well in small pots.