Hi guys!
Finally I’m sharing sweet recipe on Asian at Home!! WOOTWOOT~!! A lot of you guys asked me to do Korean/Asian sweet recipes and here you go!!
Hotteok, it’s Korean sweet pancake and it’s one of the most popular Korean street food as well. You can fill this dough with anything and everything you can think of! The classic is sugar & nuts filling which is this recipe is about.
But be creative with the filling! My step daughter loves Nutella filing, sometimes I add vanilla or chocolate chips. Seeds are great for texture in hotteok.
Wanna be more crazy? How about pizza hotteok, filled with mozzarella and pepperoni and serve with marinara sauce for dipping! Or filled with leftover japchae/bibimbap and make Korean savory hotteok! The options are endless..!!!
- 1⅓ cup warm milk
- 1 tsp active yeast
- 1 Tbs sugar
- 3 cups bread flour (Bread flour will make the hotteok to have nice chewy texture. If you like soft texture, substitute to all purpose flour.)
- 1 tsp salt
- ¾ cup brown sugar
- 1 tsp cinnamon
- 2 Tbs finely chopped nuts
- 1 tsp vanilla, optional
- Nutella
- Dumpling filling
- Cheese
- Leftover Japchae
- Chocolate chips
- Custard
- Your imagination…
- Cooking oil to fry hotteok and coat your hand (Such as canola, veg, corn, sunflower or grape seed oil)
- In a mixing bowl, combine warm milk, yeast and sugar and whisk until yeast and sugar are dissolved completely. Let it stand in a warm place to activate for 5 to 10 minutes. You will see little bubbles on the surface.
- In a stand mixer or in a large mixing bowl, combine flour and salt. Pour in warm milk mixture. Kneed dough on medium low speed for 5 to 10 minutes if you are using stand mixer. If you are doing it with hand; mix with a wooden spoon or a spatula, until dough is smooth and elastic form, about 5 to 10 minutes. Cover with plastic wrap completely. Let it rise in a warm place for 3 hours.
- Meanwhile, combine all ingredients for filling in a mixing bowl and set a side.
- When dough is ready, heat a large nonstick skillet over medium low heat and add enough cooking oil to cover bottom of skillet.
- Coat your both hands with cooking oil and take about 2 oz of dough at a time and roll as a ball. Flatten dough like a mini pizza using your fingertips. Place round dough on you palm and scoop about 1Tbs amount filling in center. Seal it completely by pinching edges together at top wrapping dough around filling.
- Place shaped dough on preheated skillet, seam side down. Cook for 2 to 3 minutes or until bottom is golden brown and crispy. Meanwhile, keep working on shaping dough.
- Fill it over carefully using 2 spatulas and press dough down with a hottoek press or spatula. Cook another 2 to 3 minutes, or until both side of hotteok is golden brown crispy and sugar is melted inside.
- Transfer hotteok to a paper towel lined plate. Repeat until remaining ingredients are gone. Enjoy when it’s warm!!
7 comments
Yum! I remember eating this when I visited South Korea! Can’t wait to try this recipe. You make it look very easy!
Hi i want to ask if im going to make the dough now can i use again tommorow and how do i keep the dough because i want to sell in my children school. Please reply to me ☺☺☺☺
You can make the dough at night and let it rise over night in the refrigerator. Make the dough and let it rise for 1 hour at room temp and then punch with your fist one time. Reshape the dough and place in the refrigerator and let it rise for 8 to 10 hours. When you are ready to use the dough, let dough stand at room temp for 30 to 45 mins. Hope this helps!
Hi. I tried this for our midnight snack. I made three with cheese for my daughter’s lunch bag tomorrow. My family love it. Thank you for all your recipes. So far all that i have tried from your site are very good. Nomnom!?? do you know how to make the fish sticks korean street food? My teenager is asking me to make that, too.
one day I’ll definitely share the hotbar (the fish cake on a stick) recipe!! 😀 One of my fav street foods!!
Hi, can I use instant yeast to cut the time for the dough?
This seems like a good recipe for making savory ones like maybe char sui?