With this easy Hotteok recipe you can make the classic Korean sweet pancakes from scratch – without yeast! If you’re anything like us, you’ll love a doughy, lightly sweet pancake for breakfast, or really anytime of the day. And this Hotteok recipe (or Hoddeok, Hodduk, 호떡) does exactly that. Plus it’s easy and quick!
What is Hotteok?
Hotteok, or sweet Korean pancakes, is one of the most popular Korean street snacks and particularly loved in Winter thanks to their sweet, cinnamon filling.
What is Hotteok filled with?
Traditionally, Hotteok is filled with a mix of brown sugar, ground cinnamon and seeds. However nowadays, some other popular fillings include cheese, vegetables, noodles, Kimchi etc. Similarly, the raw Hotteok dough is most commonly white, but you can now also find it coloured with green tea or other flavours.
How to cook a Hotteok recipe from scratch?
Making Hotteok from scratch may be easier than you think, especially without yeast involved. Here’s a step by step guide:
- Combine ingredients and knead into a dough; prepare filling
- Divide dough into equal parts
- Create a pocket inside each piece and scoop in some of the mixture
- Close the dough and gently flatten it
- Bake until golden on both sides
Alternatively, you can also buy a premix version to save some time.
How to make a Hotteok recipe without yeast?
Most Hotteok recipes require yeast. We love this recipe because it works without yeast (we use baking powder) and still results in the desired doughy, soft texture.
Frequently asked questions
Here are some other questions you may have!
One serving of Hotteok pancakes contains around 200 calories, 7 grams of fat, 30 grams of carbs, and 4 grams of protein. Due to the added sugar and high content of white flour, it is not healthy and is low in nutrients. However, we are true believers in balance, so you don’t need to cut Hotteok out of your life entirely to maintain a healthy lifestyle.
Hotteok can be made vegan. Although the traditional Hotteok recipe contains milk, you can use plant based alternatives to make vegan Hotteok.
Hotteok can be made gluten free. Although Hotteok normally uses all purpose flour, you can use gluten free flour instead. We haven’t tried the gluten free version, but it may slightly alter the texture.
Hotteok tastes like a bready pancake with with caramelised cinnamon sugar. The dough resembles the dough of a soft bread, that gets nice and crispy from baking.
Hotteok is a popular street food snack that can be enjoyed any time of the day.
Fresh, homemade Hotteok last 2-3 days in the fridge.
Yes, you can freeze Hotteok in a freezer-safe container for up to one month.
Yes, if you don’t eat your pancakes straightaway, we recommend re-heating them in the pan so the outside gets crispy again.
Hotteok originates from China and was brought into Korea in the 19th century.
It’s pronounced [ho. t͈ʌk̚], this video may help.
Hotteok recipe
Ingredients
For the dough
- 120 g flour
- 30 g glutenous rice flour
- 2 tsp baking powder
- 100 ml milk
- 1 tbsp white sugar
- pinch of salt
For the filling
- 2 tsp brown sugar
- 1 tsp cinnamon
Instructions
- Prepare dough: Combine all dry ingredients for the dough and mix them. Then add the milk and knead the dough until fully combined. The dough will be fairly thick and slightly stretchy.
- Combine the filling: In a small bowl, combine brown sugar and cinnamon.
- Shape your Hotteok: Divide the dough into 4 equal parts. Take one piece and create a pocket inside. Scoop 2 tsp of the sugar-cinnamon mix inside. Now gently close it and flatten it to about a 1 cm thick pancake.Tip: It's easiest to fold if you create a pocket with your hand and lay the dough inside so the sugar mix doesn't fall out.
- Fry until crispy: Heat a non-stick pan to medium heat and add some oil. Fry the pancakes for about 2 minutes on each side until golden. Enjoy!
