Ssiat Hotteok (Korean Sweet Seed Pancake)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Ssiat-hotteok is a Korean street snack made from a yeast-leavened dough stuffed with a mixture of brown sugar, cinnamon, sunflower seeds, and pumpkin seeds, then pressed flat in an oiled pan until the outside crisps and the inside turns molten.
Read more
The dough must proof until it doubles in size before dividing into eight portions; each portion is filled and the seam pinched shut firmly, because a loose seal allows the melted sugar to escape and burn against the pan. Slow cooking on low heat develops a thin, crisp crust on the exterior while the brown sugar inside dissolves into a sticky syrup that carries the warmth of the cinnamon and the crunch of the seeds. Activating the yeast in warm milk rather than water adds a subtle dairy richness to the dough, producing a softer, more rounded result than versions made with water alone.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Combine 180ml warm milk, 4g dry yeast, and 20g sugar in a bowl and wait 5 minutes until the surface is covered with thick foam, confirming the yeast is alive and active.
- 2Season
Add 250g bread flour and 3g salt and knead into a rough ball, then add 20ml oil and continue kneading for 8 minutes until the dough is smooth and passes the windowpane test.
- 3Control
Place the dough in a bowl, cover with a damp cloth or wrap, and let rise in a warm place for 1 hour until the volume doubles.
- 4Season
Mix together 60g dark brown sugar, 2g cinnamon powder, 25g sunflower seeds, and 20g pumpkin seeds to make the filling.
- 5Step
Divide the risen dough into 8 portions, flatten each in the palm, add a portion of filling, gather the edges tightly, and seal seam-side down into a smooth round.
- 6Control
Heat a lightly oiled pan over low heat, place the dough balls seam-side up and cook 3 to 4 minutes, then flip, press flat with a spatula, and cook another 3 to 4 minutes until both sides are golden brown.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ssiat hotteok sweet seed pancakes use milk-activated yeast for a rich, chewy dough filled with syrup.
- Finish cue
- Heat a lightly oiled pan over low heat, place the dough balls seam-side up and cook 3 to 4 minutes, then flip, press flat with a spatula, and cook another 3 to 4 minutes until both sides are golden brown.
- Avoid this
- The dough must proof until it doubles in size before dividing into eight portions; each portion is filled and the seam pinched shut firmly, because a loose seal allows the melted sugar to escape and burn against the pan.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 10 ingredients
Category median
30min, 8 ingredients
Based on 109 recipes
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