Today we are traveling a bit and we are visiting the amazing, the one and only, korean street food!! (sweet version). Hotteok (호떡) are korean sweet pancakes, a very popular street food in Korea. And they are the best. I recently learned how to make them homemade and omg, such a game changer! Check out the video recipe down below!
Ingredients to make these korean sweet pancakes
Like most “bread” based recipes, the ingredients are quite similar:
- Flour (a lot of korean recipes call for whole wheat flour but I used all purpose flour)
- Water & Milk (the ratio will depend on how “creamy” you want your pancakes. If you want them ressembling more the classic american pancakes, add more milk than water, and vice-versa. I personally prefer them on the more “bread side” but you can totally play with the quantities!)
- And a tiny bit of salt
The filling is usually made with brown sugar and cinnamon (I did this combination for this recipe). But you can find many other fillings, like honey, chopped nuts, peanut butter, coffee & chocolate, green tea hotteok … To be honest, anything that’s a sweet filling, there will be a hotteok for it.
Similar recipes to this
It is the first time I post a korean recipe that features something sweet, so I don’t really have a full repertory of similar recipes for this one (However, I do plan on expanding my baking to other cuisines, so stay tuned!).
If you want *sweet* recipes, but not korean, check these ones out:
If you want *savory* korean recipes, check these ones out:
If you wanna find out more korean recipes & get yourself a nice cookbook, check out my review of one of my favorite cookbooks ever!
Homemade Hotteok (Korean Sweet Pancakes)
- 1 pack instant yeast 7g
- 1 tsp brown sugar to mix with the yeast
- 1.5 cups All purpose flour
- 1/3 cup water lukewarm
- 1/2 cup milk
- 1 tsp salt
- Olive oil/vegetable oil to cook
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- 1 tsp nutmeg
- Mix the yeast, the water and 1 tsp of brown sugar in a bowl. Leave to rest for 5 to 10 minutes till the yeast starts to bubble.
- In a large bowl , mix the flour & salt and make a hole in the middle. Pour the yeast, water & sugar mixture.
- Add the milk and mix well till you have a semi-sticky and elastic dough.
- Leave to rest until it has doubled in size in a warm place.
- When it has doubled in size, degaze the dough, roll it and cut the dough in six balls.
- Mix the brown sugar, cinnamon and nutmeg in one bowl.
- With one of the six balls of dough, strech it with your hands and make a flat surface with it. Put 3-5 tsps of filling in the middle and fold it like an envelope towards the center. Roll the dough till you have a ball again. Repeat the same process for the remaining balls.
- In a non stick pan add some olive oil and wait for it to be hot. When hot, add one ball of dough and flatten it with a spatula. Cook 1 minute each side at high temperature, then 2-3 minutes at medium temperature until it looks golden-brown on each side.
- Repeat the process for the six pancakes.