Korean Sweet Stuffed Pancake

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This beloved Korean street-food pancake, known locally as hotteok, features a chewy yeasted dough wrapped around a molten filling of brown sugar, cinnamon, and crushed peanuts. Crispy and golden on the outside with a gooey caramel-like center, it's a favorite winter snack sold from street carts across South Korea.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 15 gFat
• 2.5 gSaturated Fat
• 58 gCarbs
• 2 gFiber
• 24 gSugar
• 7 gProtein
• 195 mgSodium
• 175 mgPotassium
• 65 mgCalcium
• 2.5 mgIron
• 0 mgVitamin C
• 25 mcgVitamin A

Ingredients

For the Dough

• 1 1/2 cups (190 g) all-purpose flour
• 1 tbsp granulated sugar
• 1/2 tsp instant yeast
• 1/4 tsp fine salt
• 1/2 cup (120 ml) warm milk, about 110°F
• 2 tbsp warm water
• 1 tsp vegetable oil, plus more for the bowl

For the Cinnamon-Sugar Filling

• 1/3 cup (70 g) packed dark brown sugar
• 1 tsp ground cinnamon
• 2 tbsp finely chopped roasted peanuts
• 1 tsp toasted sesame seeds (optional)

For Cooking

• 3 tbsp vegetable oil, divided

Directions

1. In a large bowl, whisk together the flour, granulated sugar, yeast, and salt. Pour in the warm milk and water and stir with a wooden spoon until a shaggy dough forms.
2. Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes, until smooth and elastic. Shape into a ball, place in a lightly oiled bowl, cover with a damp towel, and let rise in a warm spot for 1 hour, or until nearly doubled in size.
3. While the dough rises, stir together the brown sugar, cinnamon, chopped peanuts, and sesame seeds in a small bowl until evenly combined. Set aside.
4. Punch down the risen dough and divide it into 4 equal portions. Roll each portion into a smooth ball, then flatten each into a 4-inch round disc using your palms.
5. Spoon about 1 1/2 tablespoons of the sugar filling into the center of each disc. Pull the edges up and over the filling, pinching firmly to seal completely, then gently press the ball down into a 1/2-inch-thick patty, taking care not to tear the dough.
6. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Place one pancake in the pan and cook for 2 to 3 minutes, until the bottom is deep golden brown.
7. Carefully flip the pancake, drizzle about 1 teaspoon of oil around the edge of the pan, and cook for another 2 to 3 minutes, pressing gently with a spatula to help the sugar melt and distribute inside. Repeat with the remaining pancakes, adding more oil as needed.
8. Serve immediately while the filling is still molten and gooey. Keep finished pancakes warm on a plate loosely tented with foil while you cook the rest.

Cook’s Notes

• The brown-sugar filling becomes extremely hot and sticky – warn eaters to take a small first bite and let it cool for a moment.
• For a nut-free version, swap the peanuts for 2 tablespoons of sunflower seeds or simply increase the brown sugar slightly.
• Don't overstuff the pancakes, or the caramelized sugar will leak into the pan and burn.
• Keep cooked pancakes warm in a 200°F oven on a wire rack so the bottoms stay crisp while you finish the batch.
• Traditional Korean vendors use peanuts, but walnuts, pecans, or pine nuts all work beautifully and add their own character.

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