Crispy Korean Hotteok Pancakes with Molten Brown Sugar Filling Tips, FAQ & printable recipe

Tips for success

For the best texture, use a combination of all-purpose and bread flour. The extra protein in bread flour gives the dough more chew.

If you don't have a hotteok press, a flat spatula works well. Just press gently and evenly, starting from the center and working outward.

To prevent the filling from leaking, make sure the dough is well sealed. Pinch the edges together firmly and roll the ball between your palms to smooth the seal.

When cooking, don't flip too early. Wait until the bottom is deep golden and crispy before turning.

Variations

• Seed Filling: Replace the nuts with an equal amount of toasted sesame seeds or sunflower seeds for a nut-free version. The seeds will add a subtle crunch and a toasty flavor that pairs well with the brown sugar.
• Spiced Filling: Add a pinch of ground cardamom or nutmeg to the filling along with the cinnamon. This adds a warm, aromatic depth that complements the sweetness.
• Savory Hotteok: For a savory twist, omit the sugar and cinnamon and fill the dough with a mixture of ground pork, vegetables, and seasonings. Cook the same way and serve with a dipping sauce.
• Whole Wheat Dough: Replace half of the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber. The dough will be a bit denser, but the taste is hearty and satisfying.

Storage and make-ahead

Fridge

Store leftover hotteok in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze cooked hotteok in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat frozen hotteok in a skillet over medium heat for 4-5 minutes per side, or until heated through and crispy. Avoid microwaving to maintain crispness.

Store leftover hotteok in an airtight container in the refrigerator for up to 3 days.

To reheat, place them in a skillet over medium heat for 2-3 minutes per side, or until heated through and crispy again. Avoid microwaving, as it will make them soggy.

The dough can be made a day ahead. After the first rise, punch it down and refrigerate in a covered bowl.

The next day, let it come to room temperature for about 30 minutes before shaping. The filling can also be mixed and stored in an airtight container for up to a week.

Serving ideas

Serve hotteok warm, straight from the griddle. They are best eaten immediately, but if you need to keep them warm, place them on a wire rack in a low oven (200°F/93°C) for up to 15 minutes. Be careful with the hot syrup inside — it can burn.

Hotteok are delicious on their own, but they also pair well with a cup of tea or coffee. For a more indulgent treat, serve with a scoop of vanilla ice cream or a drizzle of honey. The contrast of hot and cold is wonderful.

Frequently asked questions

Recipe card

Crispy Korean Hotteok Pancakes with Molten Brown Sugar Filling

Prep 30 minCook 15 minRest 1 hTotal 1 h 45 minServes 4

Ingredients

• 2 cups all-purpose flour
• 3/4 cup warm water
• 1 tbsp granulated sugar
• 2 tsp active dry yeast
• 1/2 tsp salt
• 2 tbsp vegetable oil, plus more for frying
• 30 g dark brown sugar (about 2 1/2 tbsp)
• 5 g ground cinnamon (about 2 tsp)
• 15 g chopped peanuts and walnuts (about 1 tbsp)

Instructions

1. In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let sit for 5 minutes until frothy. Add the all-purpose flour, salt, and 2 tablespoons of vegetable oil. Mix until a shaggy dough forms, then knead for 5-7 minutes until smooth and elastic. Cover with plastic wrap or a damp towel and let rise in a warm place for 1 hour, or until doubled in size.
2. In a small bowl, mix together the dark brown sugar, ground cinnamon, and chopped peanuts and walnuts. Set aside.
3. Punch down the risen dough and divide it into 4 equal pieces. On a lightly oiled surface, flatten each piece into a 4-inch circle. Place about 1 tablespoon of the filling in the center of each circle. Gather the edges up and pinch tightly to seal, forming a ball. Gently flatten each ball into a disk about 3 inches wide.
4. Heat a griddle or large skillet over medium-high heat until a drop of water sizzles and evaporates immediately. Add a thin layer of vegetable oil and spread it evenly.
5. Place the stuffed dough disks onto the hot griddle, leaving space between them. Using a hotteok press or a flat spatula, press each disk flat to about 1/4-inch thickness. Cook for 3 minutes per side, or until golden brown and blistered. The filling will become molten and syrupy.
6. Transfer the cooked hotteok to a plate. Serve hot, with a warning about the hot syrup inside. Enjoy the contrast of crispy exterior and molten filling.

Contains: gluten, peanuts, tree nuts

Estimated nutrition per serving

Calories

320

Protein

6 g

Carbohydrates

55 g

Fat

9 g

Automatic estimate from the ingredient list, not laboratory-verified.