Hotteok is a beloved Korean street food made from a soft, chewy dough filled with a sweet and gooey brown sugar syrup that oozes out when warm. These pancakes are cooked on a skillet until golden and slightly crisp on the outside, with a melt-in-your-mouth filling of cinnamon, sugar, and chopped nuts. I love making them as a comforting treat, especially when the weather cools down.

This recipe feels simple and nostalgic. It’s quick to put together with pantry staples, and the result is always satisfying. I make these for friends or just for myself when I want something sweet but not overly complicated. The cinnamon-sugar walnut filling reminds me of cozy autumn flavors, and the warm syrup inside is incredibly comforting. Whether I’m recreating memories or just need a snack, this one never disappoints.

Ingredients

1 cup lukewarm water
2 tbsp white sugar
2 tsp dry yeast
½ tsp kosher salt
1 tbsp vegetable oil
2 ½ cups all-purpose flour
½ cup turbinado sugar (or brown sugar)
1 tsp cinnamon powder
2 tbsp chopped walnuts

Directions

Make the Dough
Start by placing 1 cup of lukewarm water into a mixing bowl. Add the white sugar, dry yeast, kosher salt, and vegetable oil to the water. Stir it all together until the yeast dissolves. Next, add 2 ½ cups of all-purpose flour and mix it with a rice scoop or your hands until everything is well combined and a dough starts to form.

Cover the bowl and let the dough rise at room temperature for about 1 hour. The dough should double in size. After an hour, knead the dough to release any gas bubbles that formed during the rise. Let it sit for an additional 10-20 minutes to rise again.

Make the Filling
While the dough rises, prepare the filling. In a small bowl, combine ½ cup of turbinado sugar (or brown sugar), 1 tsp of cinnamon powder, and 2 tbsp of chopped walnuts. Mix them together well. This mixture will become the gooey syrup center of your hotteok. Feel free to experiment with different fillings like mozzarella cheese or red bean paste.

Shape and Fill the Dough
Once the dough has risen and rested, knead it again to remove the gas bubbles. Spread about ½ cup of flour on a clean surface, like a cutting board, to prevent the dough from sticking. Place the dough on the floured surface and divide it into 8 equal-sized portions.

Take each dough ball and flatten it with your hands or a rolling pin. Place a spoonful of the filling in the center of each flattened dough circle. Carefully fold the edges of the dough around the filling to seal it, forming a ball. Repeat this step until all 8 hotteok balls are filled.

Cook the Hotteok
Heat a non-stick pan over medium heat and add a little vegetable oil to coat the surface. Place one dough ball in the pan and cook for about 30 seconds. When the bottom turns light golden brown, flip the dough ball over. Press the dough down gently with a spatula to flatten it into a thin pancake, about the size of a CD. Let it cook for 1 minute, until the bottom becomes golden brown.

Flip it again and lower the heat to very low. Cover the pan with a lid and cook for another 1 minute. This final step helps melt the brown sugar filling inside, turning it into a delicious syrup.

Serve the hotteok immediately while it’s still warm and gooey.

Variations

You can experiment with the filling to suit your taste. I’ve tried mozzarella for a savory version, red bean paste for something traditional, and even ube cream for a unique twist. The basic dough is very versatile, so you can get creative with whatever ingredients you have on hand.

Storage and Reheating

Hotteok is best enjoyed fresh, right off the pan. However, if you have leftovers, let them cool and store them in an airtight container for up to 2 days in the fridge. Reheat them on a pan over low heat or in the microwave, but note that the syrup inside may harden once cooled.

If you need to prepare in advance, you can store the dough (without the filling) in the refrigerator for up to 1 day. When ready to cook, add the filling and proceed with the steps above.

FAQs

Can I make hotteok gluten-free?
I haven’t tried making hotteok gluten-free, but you could use a 1:1 gluten-free flour blend. The texture might change slightly without the gluten, but it should still work.

Can I use bread flour instead of all-purpose flour?
Yes, bread flour will work fine in this recipe. It will make the dough a bit chewier, but it still turns out delicious.

Can I freeze the dough?
I don’t recommend freezing the dough because it continues to rise because of the yeast. It’s better to make the dough fresh or refrigerate it for a day if needed.

Can I omit the nuts or use other kinds?
You can omit the nuts if you prefer or use any other kind of nut or seed that you like. Sunflower seeds, almonds, or even sesame seeds would work well as alternatives.

Is it okay to use brown sugar instead of turbinado sugar?
Yes, brown sugar is a great substitute. It will give you a similar syrupy filling with that familiar caramelized sweetness.

Conclusion

Hotteok is a comforting, delicious treat that’s perfect for any occasion, whether you’re enjoying it on a chilly evening or sharing it with friends. It’s simple to make, and the warm, syrupy filling inside makes it a satisfying snack every time. With a golden, crispy exterior and a gooey, sugary interior, it’s the kind of recipe that brings comfort in every bite. Enjoy this warm, sweet treat on a cozy day or share it with loved ones for a truly delightful experience!