Hotteok (Sweet Syrup Pancakes)

Name: Hotteok (Sweet Syrup Pancakes)
Total time: 2 h
Yield: 6
Cuisine: Korean
Ingredients: 240 g Plain flour; 30 g Glutinous rice flour; 1 tsp Instant yeast; 1 tbsp / 1/2 tsp Sugar and salt (for the dough); 180 ml Warm water; 110 g Brown sugar (for the filling); 1 tsp Ground cinnamon; 3 tbsp Chopped peanuts or walnuts; as needed Neutral oil, for frying

A chewy yeasted griddle pancake with a molten filling of brown sugar, cinnamon and crushed nuts — the smell of a Korean winter street.

แหล่งที่มา

สูตรโดย Korean street stalls · 🏠 ครัวบ้าน

Korean street food / 한국 길거리 음식 — A sweet, syrup-filled griddle pancake introduced to Korea by Chinese merchants around the turn of the twentieth century — the 'ho' in its name marks that foreign origin. It has since become one of the country's best-loved winter street snacks.

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ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ

Chef Atulya street food at home Cafe Maddy

⏱ 120 นาที🍽 6 ที่🔥 250 แคล🇰🇷 เกาหลีใต้

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วิธีทำ

Whisk the flours, yeast, sugar and salt, pour in the warm water, and stir to a soft, sticky dough.
Cover and let it rise in a warm spot for about 1 hour, until doubled and full of bubbles.
💡 The dough is meant to be loose and tacky — resist adding flour or the pancakes turn tough.
Stir the brown sugar, cinnamon and chopped nuts together for the filling.
With oiled hands, pinch off a ball of dough, flatten it, spoon in a heaping teaspoon of filling, and seal the edges shut.
Set each ball seam-down in an oiled pan over medium heat and press flat with a spatula into a disc.
Fry 2–3 minutes per side until deep golden and the sugar inside melts to syrup; eat warm, minding the hot filling.

💡 เคล็ดลับ

A dedicated hotteok press (or the back of an oiled spatula) flattens the balls without tearing the seam.
Seal the filling well; any gap lets the hot syrup escape and burn in the pan.
The traditional street dough uses only flour, water and yeast, so it is dairy-free and vegan — but omit the nuts if serving allergy-sensitive guests.