korean pancake (hotteok)


I was watching an episode of The Producers, the Korean drama that has Kim Soo Hyun as the cute and blur-looking rookie PD. In this episode, he is asked by his senior to buy her hotteok (or hoddeok) for breakfast.

Intrigued, I checked it out on the net and it is a korean pancake made from a mixture of flour and glutinous rice flour, filled with a brown sugar cinnamon and nuts mix. Sounds good. Pity I didn’t get to eat this in Korea when I went about a year ago.

I found this recipe here. For a first attempt, I used 1/4 of the recipe.

Hotteok (adapted from Zenkimchi)


  • 15 ml water
  • 1/2 tbsp sugar
  • 1/4 tsp active dry yeast
  • 31 grams flour
  • 23 grams glutinous rice flour
  • pinch of salt
  • 30 ml milk
  • 3/4 tbsp oil


  • 15 grams brown sugar
  • 1/4 – 1/2 tsp cinnamon
  • 1/2 – 1 tbsp chopped walnuts, lightly toasted
  1. Mix dry ingredients for the dough together in a medium bowl.
  2. Add in wet ingredients and mix until it comes together to form a sticky ball.
  3. Set aside to proof for about 1 – 1 1/2 hours until at least doubled in size.
  4. Mix all the ingredients for the filling together.
  5. Lightly punch down the dough and divide into 4 portions. Form into balls.
  6. Heat up a frying pan on medium fire with about 3 tbsp of oil.
  7. Oil your hands and flatten down the dough into a disc about the size of your palm.
  8. Place about 1 tbsp of filling in the center. Seal the dough well.
  9. Place ball of dough in the frying pan. Using a spatula, press down on the dough until the dough is somewhat flattened. Do not press too much or the dough might rupture and the sugar will spill out.
  10. Fry for about 2 minutes on each side until golden brown.
  11. Drain on kitchen paper and serve hot.

The taste is amazing. Crunchy on the outside, soft and chewy on the inside and utterly sinfully sugary. For this attempt, I think I pressed a bit too much and was too stingy with the sugar. From the cross-section picture below, you can see the sugar is only in a small bit of the dough.


The dough can be a tad sticky but it sure is worth it.

I shall experiment with local flavors!


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