Korean Hotteok
Korean fermented-dough pancakes filled with brown sugar, cinnamon, walnuts, and pumpkin seeds, then pan-fried until golden. Makes 8 pieces, about 4 servings; times are approximate.
Hotteok is a Korean pancake made from fermented dough, filled, flattened, and cooked in a pan. This version combines wheat flour and glutinous rice flour for a soft, slightly chewy dough, with a sweet center of brown sugar, cinnamon, and nuts. Let the dough rise until it has visibly expanded, and seal each piece well so the filling does not leak out.
Ingredient allergens
Allergen listDocumented presence
-
Tree nuts
Walnuts
Ingredients without verified allergen data 12
Ingredients without verified allergen data: Wheat flour, Glutinous rice flour, Sugar, Instant yeast, Salt for the dough, Warm water, Brown sugar, Ground cinnamon, Pumpkin seeds, Salt for the topping, Vegetable oil for your hands, Vegetable oil for cooking.
Method
- 01
Make the dough
Mix the wheat flour, glutinous rice flour, sugar, instant dry yeast, and salt for the dough. Add the lukewarm water and mix until no dry patches remain. Coat your hands with a little of the vegetable oil for your hands and knead for about 5 minutes, until the dough is soft and slightly sticky.
Ready to continue when: The dough forms a soft ball and stretches slowly when pulled.
5 min - 02
Let the dough rise
Coat the inside of a bowl with a little of the vegetable oil for your hands. Put the dough in the bowl, cover it, and let it rise until it reaches 1.7 to 2 times its original volume: about 60 minutes in a warm place, or around 90 minutes if the room is cooler.
Ready to continue when: The dough looks puffed and has nearly doubled in size; a gentle finger press springs back slowly or leaves an indentation.
60 min - 03
Make the filling
Chop the walnuts and mix them with the pumpkin seeds, muscovado sugar, ground cinnamon, and salt for the filling. Divide the mixture into 8 portions and shape them into compact mounds.
Ready to continue when: The walnuts are chopped, and the filling is divided into 8 portions that hold together when gently pressed.
10 min - 04
Fill and shape
Gently press the risen dough to release some of the air and divide it into 8 portions. Coat your hands with the vegetable oil for your hands. Flatten each portion into a disc, place one portion of filling in the center, bring the edges up, and pinch them closed. Cover the pieces and let them rest for 10 minutes.
Ready to continue when: There are 8 sealed pieces with no filling showing, and they have rested covered for 10 minutes.
10 min - 05
Flatten and cook
Heat the vegetable oil for cooking in a pan over medium-low heat. Place the pieces seam-side down and cook for about 2 minutes, until the bottoms are lightly golden. Turn them over and press them slowly with a spatula into discs about 9–10 cm across. Cook for 2–3 minutes per side, turning as needed, until golden on both sides. Work in batches so the pan is not crowded.
Ready to continue when: The hotteok are golden on both sides, and when one is opened, there is no strip of uncooked dough in the center.
25 min - 06
Rest and serve
Remove the hotteok from the pan and let them rest for 2–3 minutes before serving, so the filling is no longer piping hot.
Ready to continue when: They have rested for 2–3 minutes and are served warm, with the filling no longer bubbling.
3 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- LA BIOTECNOLOGÍA PARA LA SEGURIDAD ALIMENTARIA, ECONÓMICA Y LA GEOPOLÍTICA doi.org/10.37885/221211159
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
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- Antes de ir a YouTube www.youtube.com/shorts/mZZYdtpFB4k?vl=es-ES
- Hotteok coreano | Museo Nacional de las Culturas del Mundo www.museodelasculturas.mx/hotteok-coreano.php
- Hotteok: Receta y Tipos del Dulce Coreano www.fashionableasia.com/fashion-blog/hotteok-el-bocado-dulce-que-calienta-el-alma-en-corea
- Hotteok - Receta Tradicional Coreana | 196 flavors www.196flavors.com/es/hotteok/?srsltid=AYCX9vKbshJdsybMICytsobONs4tRSERsXBwt4HHfS05aMvYv_lC0…
- Hotteok, panqueques de Corea - Mis recetas favoritas by Hilmar www.recetasfavoritashilmar.com/2011/02/hotteok-panqueques-de-corea.html
- Receta de hotteok (panqueques dulces coreanos) | Andy Cooks www.andy-cooks.com/es/blogs/recipes/hotteok-korean-sweet-pancakes?srsltid=AYCX9vIzww_axZFW8E…
- Hotteok: el pan coreano de los puestos con almíbar de azúcar mascabado | Sekai Gohan sekaigohan.com/es/recipes/east-asia/korea/hotteok
- Hottok - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Hottok
- Hottok para Niños ninos.kiddle.co/Hottok
- - YouTube www.youtube.com/watch?v=EbhCfxDGA2M
State: Published after documentary validation; no “Tested” label is shown.