Hotteok (Sweet Korean Pancake)

The Scent of Korean Winter

When the cold wind starts to blow in November, street vendors across Korea set up their griddles. The smell of frying dough and melting sugar is irresistible. Hotteok is a sweet, yeast-dough pancake filled with brown sugar syrup and nuts.

Why is it so special?

Unlike regular pancakes, Hotteok uses a yeast-leavened dough (similar to bread or donut dough). This makes the outside incredibly crispy and chewy (jjol-git), while the inside remains soft and airy.

The "Lava" Warning

The filling turns into molten syrup inside. Never bite aggressively into a hot Hotteok, or you might burn your tongue!

Step-by-Step Instructions

1. Make the Dough:
   • Mix lukewarm water, sugar, and yeast. Let it sit for 5 mins.
   • Add flour, glutinous rice flour (for chewiness), and salt.
   • Knead until smooth. Cover and let it rise for 1 hour until it doubles in size.
2. Make the Filling: In a small bowl, mix Brown Sugar, cinnamon powder, and chopped nuts (walnuts, peanuts, sunflower seeds).
3. Shape:
   • Grease your hands with cooking oil (the dough is very sticky!).
   • Tear off a piece of dough and flatten it on your hand.
   • Place a spoonful of filling in the center.
   • Pinch the edges together to seal it into a ball. Seal it tight so the sugar doesn't leak!
4. Fry: Heat a generous amount of oil in a pan over medium heat. Place the sealed side down first.
5. Press: When the bottom is golden brown, flip it over. Use a spatula (or a specialized Hotteok press) to press it flat like a pancake.
6. Finish: Fry until both sides are golden brown and crispy. Serve hot in a paper cup.

Variations

• Busan Style (Ssiat Hotteok): Fry the pancake first, cut it open with scissors, and stuff it with a mix of sunflower and pumpkin seeds.