Why You’ll Love This Recipe

Hotteok is a delightful indulgence that will satisfy your sweet tooth while offering the unique taste of Korean street food. The dough is light and chewy, while the filling—made with brown sugar, cinnamon, and nuts—offers a warm, comforting sweetness with a slight crunch from the peanuts or walnuts. These pancakes are perfect for anyone who loves a crispy, golden exterior with a warm, melted filling. They’re easy to make and guaranteed to impress anyone who tastes them!

Ingredients

Dough:

• 1 1/4 cups all-purpose flour
• 1 teaspoon granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon active dry yeast
• 1/4 cup water
• 1/4 cup milk
• Neutral oil (vegetable, canola, peanut, etc.)

Filling:

• 1/4 cup brown sugar
• 2 teaspoons cinnamon
• 3 tablespoons chopped peanuts (or walnuts)
• 2 tablespoons honey

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Dough:

1. In a large mixing bowl, combine the all-purpose flour, granulated sugar, salt, and active dry yeast.
2. In a separate bowl, mix the warm water and milk. Pour the wet ingredients into the dry ingredients and stir to form a dough. If the dough is too sticky, add a little extra flour as needed. Knead the dough for about 5-7 minutes until it becomes smooth and elastic.
3. Cover the dough with a damp cloth or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Prepare the Filling:

1. In a small bowl, mix together the brown sugar, cinnamon, chopped peanuts (or walnuts), and honey until well combined. Set aside.

Shape and Cook the Hotteok:

1. Once the dough has risen, punch it down and divide it into 6-8 small balls, depending on your preferred pancake size.
2. Flatten each dough ball into a disc using your hands or a rolling pin. Place a generous spoonful of the filling in the center of each disc.
3. Carefully fold the edges of the dough over the filling to form a pouch, sealing the edges tightly to prevent the filling from leaking out during cooking.
4. Heat a small amount of neutral oil in a skillet or frying pan over medium heat. Place the filled dough pouches seam-side down in the skillet and cook for 2-3 minutes on each side, pressing down gently with a spatula to flatten them into pancakes. The pancakes should turn golden brown and crispy on the outside while the filling melts inside.
5. Remove from the skillet and place on a paper towel-lined plate to absorb any excess oil. Serve warm.

Servings and Timing

• Servings: 6-8 pancakes
• Prep Time: 15 minutes (plus 1 hour rise time)
• Cook Time: 10-15 minutes

Variations

• Nut-Free: If you prefer to make this recipe nut-free, simply omit the peanuts or walnuts from the filling and replace them with more cinnamon and sugar.
• Add Fruit: For a fruity twist, you can add a few slices of banana or apple to the filling along with the nuts and sugar.
• Vegan Version: To make this recipe vegan, substitute the milk with plant-based milk (like almond or oat milk) and use maple syrup in place of honey.

Storage/Reheating

• Storage: Hotteok is best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for 1-2 days.
• Reheating: To reheat, place the pancakes on a skillet over low heat and warm them until crispy again. Alternatively, you can microwave them for 15-20 seconds, but they won’t be as crispy.

FAQs

1. Can I make Hotteok ahead of time?

While Hotteok is best enjoyed fresh, you can make the dough and let it rise in advance. After the first rise, cover it and refrigerate it overnight. Allow the dough to come to room temperature before shaping and cooking.

2. Can I freeze Hotteok?

Yes, you can freeze Hotteok! After cooking, let the pancakes cool completely. Place them in a freezer-safe container or bag and freeze for up to 2 months. Reheat them in a skillet or oven for the best results.

3. Can I use a different kind of flour?

While all-purpose flour works best for Hotteok, you can experiment with whole wheat flour or a gluten-free flour blend. The texture may change slightly, but the flavor will still be delicious.

4. Can I use maple syrup instead of honey?

Yes, you can substitute maple syrup for honey in the filling. It will give the pancakes a slightly different flavor, but it will still work wonderfully.

5. Can I add other spices to the filling?

Definitely! You can add ground ginger, nutmeg, or even a pinch of clove to the filling for extra warmth and depth of flavor.

6. How do I prevent the filling from leaking out?

Make sure to seal the edges of the dough tightly around the filling before cooking. If necessary, pinch the seams together to ensure no filling escapes during cooking.

7. Can I make Hotteok without yeast?

Yeast helps create a soft, chewy dough, but if you don’t have it, you can substitute with baking powder. The texture will be a bit different, but the pancakes will still be tasty.

8. What can I serve with Hotteok?

Hotteok is delicious on its own, but you can serve it with a cup of tea or coffee, or even a scoop of vanilla ice cream for a fun dessert.

9. Can I make a savory version of Hotteok?

Yes! You can fill the dough with savory ingredients like cheese, spinach, or kimchi for a delicious savory variation of Hotteok.

10. Can I use a different type of nut for the filling?

Absolutely! You can use cashews, almonds, or even macadamia nuts instead of peanuts or walnuts for a different flavor and texture.

Conclusion

Hotteok is a sweet and irresistible treat that offers a taste of Korean street food in the comfort of your own home. The combination of chewy dough, gooey cinnamon-sugar filling, and a crispy, golden exterior is truly something special. Whether enjoyed as a snack or a dessert, Hotteok is sure to satisfy your cravings and bring a touch of warmth to your day!

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