Sweet Korean Hotteok

200g plain flour
150ml milk (warm)
1 teaspoon dried yeast
2 tablespoons sugar
Pinch salt
Vegetable oil

The Filling

3 tablespoons brown sugar
Small handful mixed nuts (walnuts, almonds, pistachios), finely chopped
½ teaspoon ground cinnamon
Pinch salt

Optional filling
Sweet red bean paste

PREPARATION

1. Warm the milk gently until just warm, then mix with sugar and salt.
2. Add the yeast to the flour, then pour in the warm milk mixture and stir until a soft dough forms.
3. Cover the dough and leave to rise for 1–2 hours until doubled in size.
4. Mix the brown sugar, chopped nuts, cinnamon and salt to make the filling.
5. Once risen, lightly oil your hands and divide the dough into small portions.
6. Flatten each piece into a disc and add a spoonful of filling (or red bean paste).
7. Seal the dough tightly around the filling and gently flatten into a thick pancake.

COOKING

1. Heat a frying pan over medium heat with a little oil.
2. Place the pancakes seam side down and cook until golden brown on one side.
3. Flip and gently press down with a spatula to flatten slightly.
4. Cover with a lid and cook for 3–4 minutes until cooked through and the filling melts.
5. Flip once more and cook briefly until both sides are crisp and golden.

School of Wok Tips

• Keep the dough soft—avoid adding extra flour when shaping.
• Do not overfill or the pancakes may burst during cooking.
• Cooking with a lid helps the filling melt and the dough cook through.
• Eat while hot for the best gooey centre.

FAQs

What is hotteok traditionally filled with?
A mixture of brown sugar, cinnamon and chopped nuts.

Can I make this without yeast?
Yeast gives the signature fluffy texture, but quick versions can be made with baking powder.

Why is my filling leaking out?
The dough may not be sealed properly or may be overfilled.