Ssiat Hotteok (Korean Sweet Seed Pancake)
Quick answer
- Total time
- 105 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Sunflower and pumpkin seeds go into the brown sugar and cinnamon filling, and they stay crunchy inside the melted syrup.
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The yeast is started in warm milk instead of water.
Ingredients
Instructions
- 1
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.
- 2
Add 250 g bread flour and 3 g salt and mix into a dough.
Knead in 10 ml of the 20 ml oil for about 8 minutes until smooth. Reserve the remaining 10 ml for the pan.
- 3
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.
- 4
Mix together 60g dark brown sugar, 2g cinnamon powder, 25g sunflower seeds, and 20g pumpkin seeds to make the filling.
- 5
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.
- 6
Heat a nonstick pan lightly brushed with the reserved 10 ml oil, divided among batches 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.
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