Hotteok: Korean Dessert Pancakes

Hotteok: Korean Dessert Pancakes

Photo by Linda Pugliese

Doughnut-like pancakes with gooey brown sugar filling are a great spin on hand pies.
Makes 10
Prep 30 m
Rise 90 m
Cool 5 m
Cook 5 min per batch



  1. 1 of 9 In a small bowl, combine yeast and warm water; stir well. Let sit 5 minutes in a warm place.
  2. 2 of 9 In another bowl, combine brown sugar, sesame seeds and nuts.
  3. 3 of 9 In a large bowl, stir flour, granulated sugar and salt, then add oil and yeast mixture. Stir until dough comes together.
  4. 4 of 9 Dust clean work surface with flour. Turn dough out onto flour; knead until smooth. Form into a ball and place in a clean, lightly greased bowl.
  5. 5 of 9 Cover bowl with a kitchen towel; let rise in a warm spot until it has doubled in size, about 1 hour.
  6. 6 of 9 Knead risen dough on floured surface until smooth, then form into a ball, cover and let rise 30 minutes.
  7. 7 of 9 Divide dough into 10 pieces; form each into a flattened ball and place on floured surface. Make a dent in center of each ball and fill with 1 tbsp brown sugar mix. Pinch ball shut.
  8. 8 of 9 In a nonstick pan, heat 1 tbsp oil over medium. Working in batches and adding 1/2 tbsp oil as needed, place 2 balls in pan. Cook until bottoms are browned, 2 1/2 minutes, then flip and press down gently with a spatula to form flat pancakes 3 to 4 inches wide. Cook 2 to 2 1/2 minutes, until browned. (It's OK if some filling oozes out.)
  9. 9 of 9 Let hotteok cool about 5 minutes before serving. Filling will be hot!
Nutrition Information for Hotteok: Korean Dessert Pancakes
Servings Per Recipe: 10
Per Serving: 389 mg sodium, 52 g carb., 2 g fiber, 9 g sugar, 7 g pro., 6 g Fat, total, 1 g sat. fat, 289 kcal cal.