Hotteok are sweet, chewy, and crispy pancakes filled with a syrupy nut or seed mixture and are commonly served as a street food in Korea. They’re often folded in half into a paper cup for easy enjoyment while walking and eating.
Cook Time
20 minutes
Total Time
2 hr 10 min
Yield
8 pancakes
Ingredients
1 cup warm water (240 mL)
1 packet active dry yeast
2 ½ cups bread flour (310 g)
4 tablespoons grapeseed oil, divided, plus more as needed
1 teaspoon kosher salt
Filling
¼ cup walnuts (30 g), finely chopped
2 tablespoons maple syrup
3 tablespoons turbinado sugar, or brown sugar
½ teaspoon kosher salt
½ teaspoon vanilla extract
Nutrition Info
Calories 237
Fat 9g
Carbs 32g
Fiber 10g
Sugar 5g
Protein 5g
How to Make It
1. Step
In the bowl of a stand mixer fitted with the dough hook, combine the warm water and yeast and let sit for 10 minutes, until foamy. Add the flour, 2 tablespoons grapeseed oil, and salt and mix on medium speed until the dough comes together in a ball, about 10 minutes. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 1½ hours, or until doubled in size.
2. Step
While the dough is rising, make the filling: In a small bowl, mix together the walnuts, maple syrup, turbinado sugar, salt, and vanilla.
3. Step
Divide the dough into 8 portions. Roll each piece into a ball, then flatten it into a 4–5-inch-wide disc. Scoop a heaping teaspoon of filling onto the center of each disc, then pinch the dough up and over the filling to encase and roll into a ball again.
4. Step
Heat 2 tablespoons of grapeseed oil in a medium nonstick or cast iron pan over medium-high heat. Once the oil is shimmering, place a dough ball in the pan and immediately flatten with a hotteok press or spatula into a 4–5-inch-wide disc, about ¼ inch thick. Continue to press down on the disc until the bottom is golden brown, about 2 minutes. Flip the hotteok and cook until the other side is golden brown, 2 minutes more. Repeat with the remaining hotteok, adding more oil to the pan as needed.