International Cuisine > Korean Cuisine > Desserts (Korean) > Hotteok (Sweet Pancakes) Recipe
Authentic Korean Hotteok Recipe
Learn how to make delicious, chewy Korean Hotteok, sweet pancakes filled with brown sugar, cinnamon, and nuts. This easy-to-follow recipe will guide you through each step, from preparing the dough to perfectly frying these delightful treats.
Ingredients
- 250 g All-purpose flour
- 50 g Glutinous rice flour
- 1 tablespoon Granulated sugar
- 1/4 teaspoon Salt
- 1 teaspoon Instant dry yeast
- 180 ml Warm water (105-115°F)
- 2 tablespoons Vegetable oil
- 80 g Brown sugar
- 1 teaspoon Ground cinnamon
- 30 g Chopped walnuts or pecans
- As needed Vegetable oil (for frying)
Making the Dough
In a large bowl, combine the all-purpose flour, glutinous rice flour, sugar, salt, and instant dry yeast. Mix well to ensure even distribution of the yeast.
Adding Wet Ingredients
Gradually add the warm water to the dry ingredients, mixing with a spatula or wooden spoon until a shaggy dough forms. Add the vegetable oil and continue to mix until the dough is smooth and slightly sticky.
First Rise
Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Preparing the Filling
While the dough is rising, prepare the filling. In a small bowl, combine the brown sugar, ground cinnamon, and chopped nuts. Mix well and set aside.
Shaping the Hotteok
Once the dough has risen, gently punch it down to release the air. Lightly flour your hands to prevent sticking. Divide the dough into 6-8 equal portions.
Filling the Pancakes
Take one portion of the dough and flatten it into a small disc in the palm of your hand. Place about 1-2 tablespoons of the filling in the center of the disc. Gently gather the edges of the dough to enclose the filling, pinching to seal tightly. Be careful not to tear the dough.
Frying the Hotteok
Heat a lightly oiled skillet or griddle over medium heat. Place the filled dough seam-side down onto the hot skillet. Flatten the dough with a spatula or a hotteok press (if you have one) to form a round pancake, about 3-4 inches in diameter.
Cooking to Perfection
Fry the hotteok for 2-3 minutes per side, or until golden brown and cooked through. The sugar filling will melt and caramelize, creating a sweet and sticky interior.
Serving
Remove the hotteok from the skillet and place them on a wire rack or paper towel-lined plate to cool slightly. Serve warm and enjoy!
Nutrition Facts Estimated per 100g of product
Calories: 250-300 kcal
Carbohydrates: 40-50g
Protein: 4-6g
Fat: 8-12g
Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.
Other Important Considerations for Nutrition
Hotteok is a dessert and should be consumed in moderation as part of a balanced diet. The high sugar content should be considered, especially for individuals with diabetes or those watching their sugar intake. Nuts provide some healthy fats and protein, but can be allergenic for some people. Adjust ingredients to suit dietary needs and preferences.
FAQ
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Can I use different types of nuts for the filling?
Yes, you can use any nuts you prefer, such as almonds, peanuts, or sunflower seeds. Just make sure they are chopped into small pieces. -
What can I use if I don't have glutinous rice flour?
Glutinous rice flour gives the hotteok its chewy texture. If you don't have it, you can substitute it with all-purpose flour, but the texture will be slightly different. -
How do I store leftover hotteok?
Store leftover hotteok in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or microwave before serving. -
Why are my hotteok tearing when I fill them?
This may be because the dough is too dry or you're stretching it too thin. Make sure your dough is slightly sticky and work gently when enclosing the filling.