Entree: South Korea – Seoul & Gyeonggi – 호떡 ➤ Hotteok (Pan-fried sweet Korean filled pancakes)

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

Serving Size: 6

Approximate Time

Prep 1 hr 35 min

Cook 10 min

Additional 1 hr 15 min

Total 1 hr 45 min

Ingredients

- 3 cups (420 g) all-purpose flour
- 2 1/4 tsp (7 g) instant dry yeast
- 1 cup (240 ml) warm milk (about 100–110°F / 38–43°C)
- 2 tbsp (25 g) granulated sugar (for dough)
- 1/2 tsp (3 g) fine salt
- 2 tbsp (30 ml) vegetable oil (for dough)
- 3/4 cup (150 g) packed light brown sugar (filling)
- 1/2 cup (60 g) finely chopped walnuts or peanuts (filling)
- 1 tsp (2 g) ground cinnamon (filling)
- 1 tbsp (15 g) unsalted butter, melted (filling)
- 3 tbsp (45 ml) vegetable oil (for frying)
- Additional flour for dusting, as needed

Instructions

1. In a small bowl, combine warm milk, 1 tbsp (12 g) of the granulated sugar, and instant yeast; stir and let sit 5–10 minutes until foamy.
2. In a large bowl, whisk together flour, remaining sugar, and salt. Add the yeast mixture and 2 tbsp (30 ml) vegetable oil, then mix until a soft dough forms.
3. Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 60–75 minutes.
4. While the dough rises, make the filling: mix brown sugar, chopped nuts, ground cinnamon, and melted butter in a bowl until evenly combined; set aside.
5. Punch down the dough and divide into 6 equal pieces. Flatten each piece into a 4–5 inch (10–12 cm) disk with your palm.
6. Place about 2 tbsp (30 g) of the sugar-nut mixture in the center of each disk. Carefully fold edges up and pinch to seal, forming a ball. Gently flatten each ball into a thick pancake about 1/2 inch (1.2 cm) thick.
7. Heat 3 tbsp (45 ml) vegetable oil in a nonstick or cast-iron skillet over medium heat. Place pancakes seam-side down into the pan. Cook 2–3 minutes until golden, then flip and press gently with a spatula to flatten and help the filling melt. Cook another 2–3 minutes until both sides are deep golden and the sugar inside is molten.
8. Transfer to a rack to cool briefly (they will be very hot inside). Serve warm so the filling is melted and syrupy.