Hotteok (Sweet Korean Pancakes) made with flour, yeast, brown sugar, cinnamon, walnuts, and oil for a warm, chewy street-style treat.
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The first time I had Hotteok (Sweet Korean Pancakes), I wasn’t planning on it. Isn’t that always how it goes? I was cold, distracted, probably a little grumpy, and then there was this smell — sweet, toasted, almost caramel-like — floating through the air. Next thing I knew, I had one in my hands, burning my fingers slightly, and I didn’t even care.
When I started making hotteok at home, I honestly wasn’t sure it would feel the same. Street food has that magic, right? The noise, the steam, the whole vibe. But something surprised me. Making Hotteok (Sweet Korean Pancakes) myself didn’t take away from the experience — it changed it. It slowed it down. Suddenly I was the one waiting for the dough to rise, pressing the pancakes flat, holding my breath hoping the filling wouldn’t burst out the sides (sometimes it does… we’ll talk about that).
Now, these pancakes feel like a small ritual. Not fancy. Not perfect. Just warm, comforting, and very real. Some days they come out gorgeous. Other days they’re a little lopsided and extra gooey. Both versions disappear just as fast.
Why You’ll Love These Hotteok (Sweet Korean Pancakes)?
There’s something about Hotteok (Sweet Korean Pancakes) that hits differently than most desserts. They’re not overly sweet. They’re not polished. They’re kind of rugged, in a cozy way. The outside gets lightly crisp, the inside stays chewy, and the filling turns into this molten, nutty syrup that honestly feels illegal for how simple it is.
They’re cooked in a pan, not baked, which makes them feel approachable. You don’t need an oven or a mixer or any special gear. Just a skillet, a spatula, and a little patience. And maybe a willingness to accept that one or two might leak. That’s not failure — that’s hotteok being hotteok.
I also love how flexible this sweet Korean pancake recipe is. Once you understand the basics, you can tweak it. Change the nuts. Adjust the sweetness. Make it yours. Recipes that allow that kind of freedom always earn my respect.
Ingredient Notes
Before you dive in, it helps to know why each ingredient matters — not in a lecture-y way, just enough to feel confident.
- Lukewarm Water: Think cozy bath temperature, not hot coffee. This gently wakes up the yeast without scaring it off.
- Sugar: A little goes into the dough to help the yeast do its thing. The rest is saved for the filling, where the magic really happens.
- Instant Yeast: Fast-acting yeast keeps things low-stress. No complicated steps, no waiting around wondering if it worked.
- All-Purpose Flour: This gives hotteok that signature chew. It’s not fluffy like American pancakes — it’s more substantial.
- Salt: Just enough to balance the sweetness so everything tastes intentional.
- Walnuts (or Other Nuts): These add texture and a slight bitterness that keeps the filling from being one-note sweet.
- Brown Sugar: This melts into a syrup once heated. It’s the soul of the filling.
- Cinnamon: Warm, comforting, and very much “winter in a skillet.”
- Vegetable Oil: Neutral oil is best here. Let the filling shine.
How to Make Hotteok (Sweet Korean Pancakes)?
- Making Hotteok (Sweet Korean Pancakes) isn’t hard, but it does ask you to slow down. Start by stirring sugar into lukewarm water, then sprinkle the yeast over the top. Let it sit while you measure the flour and salt. It’s quiet. Unassuming. But important.
- Mix the flour and salt, then add the yeast mixture. Stir until a dough forms. It should feel soft, not sticky. If it’s dry, add water a tablespoon at a time. Knead gently for about a minute — don’t overthink it — then cover and let it rise somewhere warm. One hour is fine. Two or three hours? Even better, if life allows.
- While the dough rises, mix the filling. Chop the nuts fairly small and stir them together with brown sugar and cinnamon. Simple. Cozy. Done.
- Once the dough has risen, gently press it down and divide it into six pieces. Roll each into a ball. Heat oil in a skillet over medium heat. Lightly oil your hands (seriously, don’t skip this), flatten a ball of dough, add a teaspoon of filling, then carefully pinch it closed. Take your time here. Rushing usually leads to leaks later.
- Cook the pancakes seam-side down. Press gently with a spatula to flatten. Cook until golden, flip, press again, and cook the other side. If they’re browning too fast, turn the heat down. Hotteok rewards patience, not impatience.
- Let them cool for a minute before eating. Or don’t. Just know the filling is basically lava.
Storage Options
Hotteok is best fresh. I won’t pretend otherwise. That crispy-chewy-gooey moment is peak. But if you have leftovers, store them in an airtight container in the fridge for up to two days.
Reheat gently in a skillet if you can. The microwave works in a pinch, but you’ll lose some texture. Still tasty, though.
Variations & Substitutions
Once you’ve made Hotteok (Sweet Korean Pancakes) once, your brain will start spinning. What if I added… That’s part of the fun.
- Swap walnuts for pecans, peanuts, or sunflower seeds
- Add shredded coconut for extra texture
- Use dark brown sugar for deeper flavor
- Add a pinch of cardamom or ginger
- Try a savory version with veggies or cheese
Some variations will be brilliant. Others will be learning experiences. Both count.
What to Serve with Hotteok (Sweet Korean Pancakes)?
Hotteok is usually eaten on its own, but it pairs beautifully with warm drinks. Tea feels classic. Coffee works great. Hot chocolate? Absolutely.
They’re perfect as dessert, a cozy snack, or even a special breakfast when you feel like spoiling yourself a little.
FAQ:
Why did my filling leak out?
Probably a small gap in the dough or heat that was too high. A little leaking is normal — honestly, it still tastes amazing.
Can I make the dough ahead of time?
Yes. Let it rise in the fridge overnight, then bring it back to room temperature before shaping.
Is hotteok the same as regular pancakes?
Not really. It’s more like a filled, pan-fried dough than a pourable batter.
If you’ve never made Hotteok (Sweet Korean Pancakes) at home, I really hope you try. They’re warm, comforting, a little messy, and very forgiving — kind of like the best foods usually are. If you make them, tell me… did you wait before that first bite, or did you burn your tongue like the rest of us?
Hotteok (Sweet Korean Pancakes)
Ingredients
For the Pancake Dough
- ⅓ cup lukewarm water
- ½ teaspoon granulated sugar
- ½ teaspoon instant yeast
- 1 cup all-purpose flour
- ¼ teaspoon salt
For the Filling
- 2 tablespoons walnuts finely chopped (or other nuts as preferred)
- ¼ cup brown sugar
- ¼ teaspoon ground cinnamon
For Cooking
- 2 tablespoons vegetable oil plus additional as needed
Instructions
- In a small bowl, dissolve the sugar in the lukewarm water. Sprinkle the yeast over the surface and allow it to stand for 1 minute.
- In a separate bowl, combine the flour and salt. Add the yeast mixture and stir until a firm dough forms. If necessary, add additional water, 1 tablespoon at a time, until the dough comes together.
- Knead the dough gently for approximately 1 minute. Return it to the bowl, cover, and allow it to rise in a warm, draft-free area for at least 1 hour and up to 3 hours.
- While the dough is rising, prepare the filling by mixing the chopped nuts, brown sugar, and cinnamon until evenly combined.
- Once the dough has risen, gently deflate it and divide it into 6 equal portions. Shape each portion into a ball.
- Heat the vegetable oil in a small to medium skillet over medium heat.
- Lightly oil your hands. Flatten one dough ball into a disk and create a shallow indentation in the center. Place approximately 1 teaspoon of filling in the indentation. Carefully gather the edges of the dough and pinch them together to fully enclose the filling, ensuring no gaps remain.
- Repeat with the remaining dough portions, placing filled dough balls on a lightly oiled surface to prevent sticking.
- Place up to three pancakes seam-side down into the heated skillet. Press each pancake gently with a spatula to flatten.
- Cook for approximately 3 minutes, or until the bottom is golden brown. Turn the pancakes over, flatten gently again, and cook for an additional 2–3 minutes until browned.
- Reduce the heat if necessary to prevent burning. Flip the pancakes once more and cook for an additional 1 minute.
- Remove from the skillet, drain excess oil if needed, and allow to cool briefly before serving. Repeat with remaining pancakes.
Notes
