There’s nothing quite like biting into a warm Hotteok—crispy on the outside, soft and fluffy on the inside, and stuffed with molten brown sugar, cinnamon, and crunchy nuts. These Korean sweet pancakes are a beloved winter street food in Korea, and I can totally see why. They’re pure comfort in handheld form.
I first fell for these on a trip through a chilly street market, where the scent of sizzling pancakes and caramelized sugar stopped me in my tracks. Ever since, they’ve been my go-to cold weather treat. And today, I’m sharing how you can make them right at home.
A Little About Hotteok
Hotteok (pronounced ho-tok) is a super popular winter street snack in Korea. Imagine a yeasted pancake filled with gooey brown sugar, cinnamon, and crushed nuts—then pressed flat and pan-fried until golden and crisp. It’s that beautiful contrast of textures and the warm, spiced filling that makes them so addictive.
These pancakes actually trace their origins back to Chinese immigrants in the early 1900s. Over the years, they’ve become a Korean classic, especially during colder months. While the sweet version remains the most iconic, you’ll find modern twists like cheese, kimchi, and veggie-stuffed hotteok in some markets today. But to me, nothing beats the classic sugar-filled original.
Ingredients You’ll Need
(For 6 medium-sized pancakes)
Dough
- 1¼ cups (157 g) all-purpose flour
- ½ tsp fine sea salt
- 1 tsp white sugar
- 1 tsp instant dry yeast
- ½ cup (125 ml) lukewarm milk
- Cooking oil (for greasing hands and pan)
Filling (mix these in a small bowl)
- ¼ cup dark brown sugar
- ¼ tsp cinnamon powder
- 2 tbsp crushed nuts (walnuts, peanuts, almonds, or sunflower seeds work great)
Note: 1 cup = 250 ml | 1 tbsp = 15 ml
Step-by-Step: How to Make Hotteok
1. Make the Dough
Sift the flour into a large bowl. Add salt, sugar, and yeast. Pour in the lukewarm milk and mix until a dough forms. Cover the bowl with plastic wrap or a damp towel and let it rest at room temperature until the dough doubles in size—this usually takes about an hour.
2. Let It Rest Again
Once the dough has risen, punch it down a few times to release the gas. Cover it back up and let it rest for another 20 minutes.
3. Shape the Dough
Lightly oil your hands to prevent sticking. Divide the dough into six equal portions.
4. Fill the Dough
Take one portion, flatten it gently in your palm, and spoon in about a tablespoon of the filling. Carefully bring the edges together and pinch to seal. Repeat with the rest.
5. Cook the Pancakes
Heat a nonstick pan over medium heat and add a thin layer of oil. Place one or more pancakes in the pan (leave space to flatten them). Cook for 30 seconds or until lightly golden on the bottom. Flip, then press down with a spatula to flatten slightly. Cook another minute until golden. Flip once more, lower the heat, cover with a lid, and cook for another minute to melt the filling.
6. Serve Hot
Transfer to a plate and repeat with the rest. Serve warm while the filling is still gooey and irresistible.
Tips & Notes
- Eat while warm: These are best enjoyed fresh while they’re still warm—but not scalding! The sugar filling can get quite hot, so be careful, especially with kids around.
- Yeast note: I used instant yeast here, which doesn’t need to be activated. If you’re using active dry yeast, you’ll need to proof it in warm milk with a bit of sugar first.
- Dairy-free option: You can swap the milk for water if you’re avoiding dairy, though the dough may be slightly less rich.
How to Store & Reheat
These are best the day they’re made, but if you have leftovers:
- Store: Keep them in an airtight container at room temperature for up to a day.
- Reheat: Warm them in a microwave for 15–20 seconds or reheat in a pan over low heat. Keep in mind the filling may soak into the dough as they sit, so they won’t be quite as gooey the next day—but still delicious.
Serving Ideas
Serve these as a cozy dessert, afternoon snack, or even as a sweet breakfast with a hot cup of tea or coffee. If you’re hosting friends, make a batch and serve them right off the pan—watch how fast they disappear.
Hotteok – Korean Sweet Pancakes
There’s nothing quite like biting into a warm Hotteok—crispy on the outside, soft and fluffy on the inside, and stuffed with molten brown sugar, cinnamon, and crunchy nuts.
Ingredients
- 1 1/4 cup all-purpose flour (157 g / 5.5 ounces)
- 1/2 tsp fine sea salt
- 1 tsp white sugar
- 1 tsp instant dry yeast
- 1/2 cup lukewarm milk (125 ml)
- Some cooking oil
Fillings (mix these well in a bowl):
- 1/4 cup dark brown sugar
- 1/4 tsp cinnamon powder
- 2 Tbsp crushed nuts of your choice (such as walnuts, peanuts, almond slices, or sunflower seeds)
Instructions
- Sieve the flour into a large bowl, then add salt, sugar, yeast, and milk. Mix well into a dough and cover the bowl with plastic wrap. Let it ferment at room temperature until the dough doubles in size. (This may take around 1 hour at 27°C / 80.6°F, but it may vary depending on your yeast and room conditions.)
- Once the dough has risen, release the gas by punching the dough with your hands a few times. Cover again with plastic wrap and let it rest for another 20 minutes.
- When the dough is ready, lightly oil your hands to prevent sticking and divide the dough into 6 equal portions for medium-sized pancakes.
- Take a piece of dough, flatten it with your hands, and place about 1 tablespoon of the filling in the center. Seal the dough by gathering the edges. Repeat with the remaining dough.
- Preheat a frying pan over medium heat and add a thin layer of cooking oil.
- Place a dough piece (or more, depending on pan size, but leave enough space for expansion) into the pan. Cook on medium heat until the bottom is lightly golden (about 30 seconds). Flip and press the dough down with a flat turner or press. Cook until the bottom turns golden brown (about 1 minute). Flip once more, reduce the heat to low, cover with a lid, and cook for another minute until the sugar filling melts completely. – You can skip the lid step, but some of the sugar may not melt fully.
- Transfer to a plate and repeat the process with the remaining dough. Serve hot!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 177Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 2mgSodium: 214mgCarbohydrates: 30gFiber: 1gSugar: 9gProtein: 4g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I freeze Hotteok?
Yes, you can! Freeze them after cooking, then reheat in a pan or oven until warm and crisp again.
Can I use different fillings?
Absolutely! While the brown sugar-cinnamon combo is traditional, you can get creative—chopped chocolate, shredded coconut, or even a spoonful of Nutella could be fun variations.
Why do I need to press the pancake while cooking?
Flattening the dough ensures the filling spreads evenly inside and the pancake crisps up nicely.
If you’re new to Hotteok, I hope this recipe brings a little warmth and sweetness to your day. It’s one of those treats that feel like a hug in food form—perfect for chilly evenings or whenever you need something cozy and a little indulgent.
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