Hotteok

Name: Hotteok
Yield: 4
Cuisine: North Korea
Ingredients: Plain flour — 375 g (13 oz); Active dry yeast — 2 tsp; Sugar — 1 tbsp; Warm milk — 360 ml (12 fl oz); Salt — 1/2 tsp; Brown sugar, for the filling — 100 g (3.5 oz); Ground cinnamon, for the filling — 2 tbsp; Chopped peanuts, for the filling — 35 g (1.25 oz); Oil for frying

The Quirky Foodster Team

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Servings

Ingredients

Plain flour — 375 g (13 oz)
Active dry yeast — 2 tsp
Sugar — 1 tbsp
Warm milk — 360 ml (12 fl oz)
Salt — 1/2 tsp
Brown sugar, for the filling — 100 g (3.5 oz)
Ground cinnamon, for the filling — 2 tbsp
Chopped peanuts, for the filling — 35 g (1.25 oz)
Oil for frying

Method

Dissolve the yeast and sugar in the warm milk and let sit for 10 minutes until foamy.
Combine the flour and salt in a bowl, then add the yeast mixture, kneading into a soft, slightly sticky dough.
Cover and let rise in a warm place for 1–1.5 hours, or until doubled.
Combine the brown sugar, cinnamon and chopped peanuts for the filling.
Divide the dough into balls, flatten each, and place a spoonful of filling in the centre.
Gather the edges up and pinch to seal, enclosing the filling completely.
Heat a little oil in a frying pan over medium heat.
Place the filled dough seam-side down, flatten gently with a spatula, and cook for 3–4 minutes per side until golden and the filling has melted.

Introduction: Sweet, filled pancakes with a molten brown sugar and nut centre, a beloved winter street food found across Korean markets.

Cultural Background: Hotteok is especially popular during the colder months, sold hot from street stalls, its crisp exterior giving way to a warm, gooey sweet filling that makes it an irresistible cold-weather treat.

Tips: Seal the filling completely, as any gap can cause the hot sugar filling to leak out during cooking. Flatten gently with a spatula while cooking to spread the pancake into a wide, even round.

Variations: Add a little dried fruit to the filling for extra texture. Serve piping hot, as the filling is best enjoyed while still molten.

Storage: Best eaten fresh and warm; leftovers can be stored in an airtight container for up to 1 day.

Reheating: Reheat briefly in a dry pan over low heat for a couple of minutes per side.

FAQs:

Q: Is hotteok only a winter food?

A: It's especially popular in colder months, though it's enjoyed year-round at Korean street markets.

Q: Why is the filling so hot when eaten?

A: The brown sugar melts during cooking, creating a molten filling, so hotteok is traditionally eaten carefully while still warm.