Learn . Laugh . Eat

Hotteok

Prep: 1 hour

Cook: 5 mins

Crispy golden Korean pancakes filled with a sweet nut and cinnamon filling.

Batter

  • 190g plain white flour

  • ½ tsp fine sea salt

  • 1 tsp white sugar

  • 1 tsp instant dry yeast

  • 125ml lukewarm milk

  • Oil for cooking and shaping

Filling

  • 50g dark brown sugar

  • ¼ tsp cinnamon powder

  • 2 tbsp crushed nuts of your choice (ie: peanuts and pistachios )

  • Sieve the flour into a large bowl, then add the salt, sugar, yeast. Gradually add milk and knead till a smooth dough is formed. Cover with plastic wrap and let it prove at room temperature till the dough doubles in size, around 1- 2 hours. While the dough is rising, mix together the filling ingredients, sugar, cinnamon powder, and nuts in a small bowl.

  • Remove from plastic wrap and punch dough with your hands a few times to release the air. Separate the dough into six small balls. With a dough ball in your palm, gently flatten the dough into a thick circle and add a tablespoon of filling.

  • Bring the sides of the circle together and pinch to seal then flatten into a thick pancake, around 2 cm in thickness. Repeat this for the remaining dough.

  • Heat a frying pan to medium heat and add 1 tablespoon of oil. Place the pancake into the pan and cook until the bottom of the pancake is golden brown, around 2-3 minutes. Flip the pancake and press with a spatula, and cook for another minute or till both sides are golden brown.

  • To ensure the sugar is melted, cover the pan with a lid for 1-2 minutes. Cover the pan with a lid and cook for a further minute, until the sugar filling fully melts. Repeat with the rest of the pancakes.

  • Transfer the pancake onto a plate and serve while pancakes are warm.

How To Make Hotteok

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


Batter

  • 190g plain white flour

  • ½ tsp fine sea salt

  • 1 tsp white sugar

  • 1 tsp instant dry yeast

  • 125ml lukewarm milk

  • Oil for cooking and shaping

Filling

  • 50g dark brown sugar

  • ¼ tsp cinnamon powder

  • 2 tbsp crushed nuts of your choice (ie: peanuts and pistachios )


  • Sieve the flour into a large bowl, then add the salt, sugar, yeast. Gradually add milk and knead till a smooth dough is formed. Cover with plastic wrap and let it prove at room temperature till the dough doubles in size, around 1- 2 hours. While the dough is rising, mix together the filling ingredients, sugar, cinnamon powder, and nuts in a small bowl.

  • Remove from plastic wrap and punch dough with your hands a few times to release the air. Separate the dough into six small balls. With a dough ball in your palm, gently flatten the dough into a thick circle and add a tablespoon of filling.

  • Bring the sides of the circle together and pinch to seal then flatten into a thick pancake, around 2 cm in thickness. Repeat this for the remaining dough.

  • Heat a frying pan to medium heat and add 1 tablespoon of oil. Place the pancake into the pan and cook until the bottom of the pancake is golden brown, around 2-3 minutes. Flip the pancake and press with a spatula, and cook for another minute or till both sides are golden brown.

  • To ensure the sugar is melted, cover the pan with a lid for 1-2 minutes. Cover the pan with a lid and cook for a further minute, until the sugar filling fully melts. Repeat with the rest of the pancakes.

  • Transfer the pancake onto a plate and serve while pancakes are warm.

How To Make Hotteok

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

instagram pinterest TABLEFLIP Youtube Icon