Hotteok (Korean Street Food)
Korean sweet stuffed pancakes. Author: Seonkyoung Longest. Bread flour gives the hotteok a nice chewy texture; substitute all-purpose flour for a softer texture. Endless filling options: Nutella, dumpling filling, cheese, leftover japchae, chocolate chips, custard, your imagination.
⏱️ Prep: 180 min🍳 Cook: 30 min🍽️ Makes 12
Ingredients
| 1 1/3 cup | 320 ml | warm milk |
| 1 tsp | 5 ml | active yeast |
| 1 Tbs | 15 ml | sugar |
| 3 cups | 720 ml | bread flour |
| 1 tsp | 5 ml | salt |
| 3/4 cup | 180 ml | brown sugar (filling) |
| 1 tsp | 5 ml | cinnamon |
| 2 Tbs | 30 ml | finely chopped nuts |
| 1 tsp | 5 ml | vanilla (optional) |
| — | cooking oil (to fry and coat hands) |
Instructions
- In a mixing bowl, combine warm milk, yeast and sugar and whisk until dissolved. Let stand in a warm place 5-10 minutes until little bubbles appear on the surface. 2. In a stand mixer or large bowl, combine flour and salt, pour in the warm milk mixture and knead on medium-low for 5-10 minutes (or by hand with a wooden spoon/spatula) until the dough is smooth and elastic. Cover completely with plastic wrap and let rise in a warm place for 3 hours. 3. Meanwhile, combine all filling ingredients in a bowl and set aside. 4. When the dough is ready, heat a large nonstick skillet over medium-low and add enough oil to cover the bottom. 5. Coat both hands with oil, take about 2 oz of dough, roll into a ball and flatten like a mini pizza with your fingertips. Place on your palm, scoop about 1 Tbs of filling into the center and seal completely by pinching the edges together at the top. 6. Place the shaped dough seam side down on the preheated skillet and cook 2-3 minutes until the bottom is golden brown and crispy; keep shaping the rest. 7. Flip carefully with two spatulas and press down with a hotteok press or spatula. Cook another 2-3 minutes until both sides are golden brown and crispy and the sugar has melted inside. 8. Transfer to a paper-towel-lined plate and repeat with remaining dough. Enjoy warm!