Hotteok
호떡
Yeast pancakes stuffed with brown sugar and nuts, smashed in the pan until the filling caramelises.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: 호떡.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 1 hr 40 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Hotteok is a street pancake you flatten so the brown-sugar filling melts into caramel. The dough is a little chewy, the outside crisp, the inside dangerous. Wait 30 seconds after frying or you will donate your tongue to Seoul.
Ingredients
Ingredients
- Wheat flour300 g
- Yeast4.9 ml
- Sugar, for the dough30 ml
- Milk, warm, or water200 ml
- Neutral oil44 ml
- Salt2½ ml
Filling
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Mix flour, yeast, white sugar, salt, warm milk and 1 tbsp oil. Knead until smooth. Rise 1 hour.
60 minStep 2
Mix brown sugar, peanuts and cinnamon. Divide dough into 8 balls. Flatten, stuff, pinch closed.
15 minStep 3
Oil a pan over medium heat. Place seam-side down, cook 1 minute, flip, smash flat with a press or spatula, and cook until both sides are brown and the sugar weeps, 2–3 minutes a side.
15 minWatch: The filling is lava. Rest before biting.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
Peanuts → Walnuts or seeds
Allergy-friendly if you skip peanuts entirely.
Tips
- A piece of baking paper under the spatula stops the smash from tearing the dough.
- Seeds (sunflower, pumpkin) instead of peanuts are common.
History & culture
Winter street stalls, and now summer ones too. Seeds and peanuts in the filling are the usual crunch.
Often traced to Chinese-style stuffed pancakes adapted in Korea. The brown-sugar-and-cinnamon filling is the one kids wait for.
Traditional
Provenance: Editorial adaptation. Original editorial adaptation for I Want Some Food. Not copied from another recipe site. Official recipe photography is pending. Photograph: maya jasmin via Wikimedia Commons (CC BY 2.0). https://commons.wikimedia.org/wiki/File:Nokcha-hotteok.jpg
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Hotteok take?
1 hr 40 min all in — 20 min prep, 20 min cook, 1 hr rest. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 8 pancakes. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Peanuts. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan, Dairy-free.
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Mixing bowl, Frying pan.
How much salt do I put in?
The recipe lists Salt at ½ tsp.
How much sugar?
2 tbsp (for the dough) of Sugar.
How much sugar?
80 g (brown sugar for filling) of Sugar.
What can I use instead?
Peanuts → Walnuts or seeds. Allergy-friendly if you skip peanuts entirely.
What should I watch for?
The filling is lava. Rest before biting.
Any tips from this recipe?
A piece of baking paper under the spatula stops the smash from tearing the dough. Seeds (sunflower, pumpkin) instead of peanuts are common.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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