Korean Sweet Pancake (Chewy Yeast Dough with Brown Sugar Cinnamon Filling)
Quick answer
- Total time
- 75 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Hotteok is a pan-fried Korean street snack made from yeast-risen dough blended with wheat flour and glutinous rice flour, stuffed with a filling of brown sugar, cinnamon powder, and chopped peanuts.
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The glutinous rice flour gives the dough a distinctly chewier bite than plain wheat dough, and the brown sugar filling melts into hot syrup during cooking as the dough presses flat against the pan. Flattening the ball with a spatula caramelizes the outer surface to a golden crust while the cinnamon-scented liquid pools inside. A variation called ssiat hotteok incorporates sunflower seeds and mixed grains into the filling, adding a nutty crunch alongside the sweet syrup. Proper fermentation of the dough is critical for a tender, elastic skin; pressing too thin risks the filling leaking onto the pan and burning. Street vendors serve hotteok straight off the griddle in a small paper cup, and the challenge is eating it before the syrup drips out.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 200 g all-purpose flour, 50 g glutinous rice flour, 3 g instant yeast, 1 tablespoon sugar, and 1/2 teaspoon salt.
Add 150 ml warm water in portions and mix into a sticky, elastic dough.
- 2Control
Cover the bowl and let the dough rise in a warm place for about 40 minutes.
It is ready when it looks puffed and slowly springs back when pressed with a fingertip.
- 3Season
Mix 80 g brown sugar, 1 teaspoon cinnamon powder, and 30 g chopped peanuts evenly for the filling.
Break up any large sugar clumps so the filling melts evenly inside the hotteok.
- 4Heat
Lightly oil your hands and divide the dough into 8 pieces.
Flatten each piece, add filling, then pinch the seam firmly closed so syrup does not leak while cooking.
- 5Control
Add 3 tablespoons cooking oil to a pan and preheat it over medium-low heat.
Place each ball seam side down, cook about 1 minute until the bottom sets, then turn it over.
- 6Finish
Press slowly with a spatula to flatten each piece, keeping it thick enough to hold the filling.
Lower the heat and cook about 2 minutes per side until golden, then serve hot while the syrup is still fluid.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Blending glutinous rice flour with wheat dough produces a chewy texture for these pan-fried snacks filled with cinnamon brown sugar and chopped peanut syrup.
- Finish cue
- Lower the heat and cook about 2 minutes per side until golden, then serve hot while the syrup is still fluid.
- Avoid this
- Proper fermentation of the dough is critical for a tender, elastic skin; pressing too thin risks the filling leaking onto the pan and burning.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
75min, 10 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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Honey-Filled Rice Cakes (Steamed Glutinous Rice with Brown Sugar Syrup)
glutinous rice flour, brown sugar
Pan-Fried Sweet Rice Cake
glutinous rice flour, cinnamon powder
Kujira-mochi (Steamed Walnut Rice-Flour Cake)
glutinous rice flour, brown sugar
Tips
Estimated nutrition (per serving)
Variations
Honey Hotteok
Pan-fried Korean sweet pancakes filled with honey and brown sugar. The filling melts into a hot, sweet syrup that flows out with each bite.