Entree: North Korea – North Korean Mountain Cuisine – 호떡 ➤ Hotteok (Sweet filled Korean pan-fried yeast pancake)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Additional 1 hr

Total 1 hr 20 min

Ingredients

- 2 cups (250 g) all-purpose flour
- 2 1/4 tsp (7 g) instant dry yeast
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (3 g) salt
- 3/4 cup (180 ml) warm milk, about 100–110°F (38–43°C)
- 1/4 cup (60 ml) warm water, about 100–110°F (38–43°C)
- 1 tbsp (15 ml) vegetable oil for the dough
- 2 tbsp (30 ml) vegetable oil for frying, plus extra as needed
- 3/4 cup (150 g) packed light brown sugar for filling
- 1 tsp (2 g) ground cinnamon
- 1/2 cup (60 g) chopped roasted peanuts or walnuts
- 1 tbsp (14 g) melted butter (optional, for richer filling)
- 1 large egg (optional, for brushing)

Instructions

1. In a large bowl combine flour, instant yeast, granulated sugar, and salt. Stir in warm milk, warm water, and 1 tbsp (15 ml) oil until a shaggy dough forms. Knead briefly in the bowl for 2–3 minutes until smooth.
2. Cover the bowl with plastic wrap or a towel and let dough rise in a warm place until doubled, about 45–60 minutes.
3. While dough rises, mix the brown sugar, cinnamon, chopped nuts, and melted butter in a small bowl and set aside.
4. Once risen, punch down the dough and divide into 8 equal pieces (for 4 servings, 2 pancakes each) and shape each piece into a ball.
5. Flatten one dough ball into a 3–4 inch (8–10 cm) disk, spoon about 2 tbsp (30 g) of the sugar-nut filling into the center, and pinch the edges closed to seal, reshaping gently into a ball. Repeat with remaining pieces.
6. Heat 2 tbsp (30 ml) oil in a large skillet over medium heat. Place sealed dough balls seam-side down and gently flatten each with a spatula into a 1/2-inch (1.3 cm) thick pancake. Cook 2–3 minutes until the underside is browned.
7. Flip the pancakes, cover the skillet, and cook another 2–3 minutes until the other side is golden and the interior filling has melted. If using, brush tops with beaten egg before the final minute of cooking for sheen.
8. Transfer to a plate and serve hot so the filling is molten. Hoddeok is best eaten immediately.