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Korean hotteok pancakes with a warm brown sugar, cinnamon, walnut, and sesame filling.

Korean Hotteok

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Chewy Korean filled pancakes with a warm brown sugar, cinnamon, walnut, and sesame center.
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Prep Time 25 minutes
Cook Time 20 minutes
Dough Rising 1 hour
Total Time 1 hour 45 minutes
Servings: 8 pancakes
Course: Dessert
Cuisine: Korean
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Dough
  • 2 cups all-purpose flour
  • 1 cup warm whole milk about 105 degrees F
  • 2 tsp instant yeast
  • 1 tbsp granulated sugar
  • 1/2 tsp fine salt
  • 1 tbsp neutral oil plus more for the bowl
Filling and Cooking
  • 1/2 cup packed dark brown sugar
  • 1/2 cup walnuts finely chopped
  • 1 tbsp toasted sesame seeds
  • 1 tsp ground cinnamon
  • 1/4 cup neutral oil for the skillet, as needed

Equipment

  • Large mixing bowl
  • Small bowl
  • Cast-iron skillet
  • Wide spatula or hotteok press

Method
 

Make the Dough:
  1. Stir warm milk, yeast, and sugar in a bowl. Add flour, salt, and oil and mix into a very soft sticky dough.
  2. Cover and rise in a warm place for 60 minutes, until noticeably puffy.
Fill:
  1. Mix brown sugar, walnuts, sesame seeds, and cinnamon. Oil your hands and divide the dough into 8 pieces.
  2. Flatten one piece, add a heaped tablespoon of filling, pinch securely closed, and set seam-side down. Repeat.
Cook:
  1. Heat a thin film of oil in the skillet over medium-low heat. Add several dough rounds seam-side down and cook for 1 minute.
  2. Turn, press each gently into a thick pancake, and cook 2 to 3 minutes per side until broadly golden and cooked through. Cool briefly before eating.

Nutrition

Calories: 310kcalCarbohydrates: 47gProtein: 6gFat: 12gSaturated Fat: 2gCholesterol: 5mgSodium: 190mgFiber: 2gSugar: 20g

Notes

  • Keep the heat moderate so the dough cooks through before the sugar filling becomes too hot.
  • Hotteok are best fresh; reheat leftovers in a dry skillet or toaster oven.