Description
Sweet and chewy, hotteok is a popular street food that’s enjoyed all over South Korea.
Ingredients
Scale
Dry Ingredients:
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon instant dry yeast
- 1 1/2 teaspoon granulated sugar
- 1/2 teaspoon salt
Wet Ingredients:
- 2/3 cup warm oat milk, regular milk, or water
- 1 tablespoon vegetable, peanut, or grapeseed oil
Filling:
- 5 tablespoons dark brown sugar
- 1/4 teaspoon cinnamon powder
- 2 tablespoons crushed salted or unsalted sunflower seeds, walnuts, or peanuts
Instructions
- Sift the flour into a large bowl and add salt, sugar, and yeast. Stir in oat milk and oil and mix well until a dough is formed.
- Shape the dough into a ball, cover the bowl with a plastic wrap and let sit at room temperature for 1 hour, until the dough has doubled in size. You may need to do it for longer depending on the temperature of your room (mine is set to 74ºF / 23ºC).
- Mix all the ingredients for the filling into a bowl and set aside.
- Once the dough has doubled in size, punch it a few times to pop the gas bubbles. Reshape it into a ball, cover and let sit for an additional 20 minutes.
- Coat your hands with a little flour or oil (to prevent the dough from sticking to your hands), and divide the dough into 8 equal-sized pieces.
- Grab one piece of dough and flatten it out in you the palm of your hand. Grab about 1 tablespoon of the filling and place it in the center of the flattened dough.
- Gather the edges of the dough and pinch to seal it. You should end up with a ball of dough with filling inside. Repeat this step until all the dough has been used.
- Heat a large pan over medium heat and when the pan is hot, add about 2 tablespoons of vegetable oil, grapeseed oil, or other neutral oil.
- When the oil is hot, add one dough ball and press it down using a spatula, until it’s about half an inch thick. You can add as many pieces as you want to the pan (don’t overcrowd the pan though), just make sure that there is enough space between each pancake so they don’t stick together. Cook until the bottom is golden brown (about 1 minute) and flip it over. Cook for another minute or until the bottom is golden brown and the dough fully cooked.
- Transfer the pancakes to a plate and repeat until all the pancakes are cooked. Serve immediately, these taste best when they are warm.
Notes
Keep the leftover hotteok in an airtight storage container at room temperature. They will keep for up to 4 days.
Freezing hotteok: Cool the pancakes down to room temperature, transfer them to a storage bag and freeze. To reheat, place hotteok in a toaster for a crispy texture. This is by far the best way to enjoy them! Or microwave them for 30-40 seconds on a plate.
Nutrition
- Serving Size: 1 pancake
- Calories: 148
- Sugar: 7.5 g
- Sodium: 163.7 mg
- Fat: 3.4 g
- Saturated Fat: 1.6 g
- Carbohydrates: 26.3 g
- Fiber: 1.1 g
- Protein: 3.2 g
- Cholesterol: 0 mg
