Hotteok Sweet Korean Pancake

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Hotteok is a beloved Korean street-food pancake with a chewy, golden crust and a molten brown-sugar filling studded with toasted nuts. The dough is pressed thin on a hot griddle so the inside turns into a gooey, caramel-like syrup that oozes with every bite. Best eaten fresh off the pan, it's the ultimate warm, sweet winter snack.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 22 gFat
• 4 gSaturated Fat
• 65 gCarbs
• 2 gFiber
• 28 gSugar
• 7 gProtein
• 260 mgSodium
• 160 mgPotassium
• 55 mgCalcium
• 3 mgIron
• 0 mgVitamin C
• 10 mcgVitamin A

Ingredients

For the Dough

• 2 cups (260 g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon instant yeast
• 1/2 teaspoon fine salt
• 3/4 cup (180 ml) warm water, about 105°F
• 2 tablespoons whole milk
• 1 teaspoon vegetable oil, for the bowl

For the Brown Sugar Filling

• 1/2 cup (110 g) packed dark brown sugar
• 1/4 cup (30 g) finely chopped walnuts
• 1 tablespoon toasted sesame seeds
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger

For Cooking

• 3 tablespoons neutral oil, such as canola or grapeseed
• Extra flour for dusting

Directions

1. In a large bowl, whisk together the flour, sugar, yeast, and salt. Pour in the warm water and milk and stir with a wooden spoon until a shaggy dough forms, then knead by hand for 6 to 8 minutes until smooth and slightly tacky.
2. Lightly oil a clean bowl, place the dough inside, cover with a damp towel, and let rest in a warm spot for 1 hour, or until nearly doubled in size.
3. While the dough rests, combine the brown sugar, walnuts, sesame seeds, cinnamon, and ginger in a small bowl; set the filling aside.
4. Turn the dough out onto a lightly floured surface and divide into 4 equal balls (about 95 g each). Working with one ball at a time, use oiled hands to flatten it into a 4-inch disk.
5. Spoon about 2 tablespoons of the brown-sugar filling into the center of the disk. Pinch the edges up and over the filling, then twist to seal and gently flatten the ball back into a 4- to 5-inch round, keeping the filling enclosed.
6. Heat 1 tablespoon of oil in a nonstick skillet over medium-low heat. Place one pancake seam-side down and cook for 2 minutes until the bottom is pale golden.
7. Using a spatula, gently press the pancake down to about 1/2-inch thick so the sugar filling melts and spreads. Cook 1 to 2 more minutes, flip, and cook the second side for 1 to 2 minutes until deep golden and caramelized.
8. Repeat with the remaining dough and filling, adding 1 tablespoon of oil to the pan for each pancake. Serve immediately while the interior is still liquid and gooey.

Cook’s Notes

• Keep the heat at medium-low so the sugar melts before the crust burns; if it darkens too fast, lower the flame and cover the pan briefly to trap heat.
• Do not overfill or seal poorly, or the molten sugar will leak into the oil and burn; aim for a clean seam with no visible sugar.
• Oiled hands make shaping the sticky dough much easier and prevent tearing.
• Eat hotteok right after cooking, because the sugar filling hardens as it cools; if needed, reheat briefly in a dry pan to re-melt the center.
• For an extra-nutty flavor, lightly toast the walnuts in a dry pan before chopping.

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