Hotteok

Sweet, fluffy, chewy pancakes stuffed with cinnamon, brown sugar, pumpkin seeds and sunflower seeds are a favorite street snack in Korea 😋

Get Jackie Ji Yoon Park’s Hotteok recipe:

Hotteok
Recipe courtesy of Jackie Ji Yoon Park for Food Network Kitchen
Level: Intermediate
Total: 1 hr 50 min
Active: 50 min
Yield: 12 hotteok pancakes

Ingredients

Dough:
One 1/4-ounce packet (2 1/4 teaspoons) active dry yeast
1 teaspoon granulated sugar
2 cups all-purpose flour
1 cup glutinous rice flour (sweet rice flour)
1/2 teaspoon kosher salt

Filling:
3 tablespoons pumpkin seeds
3 tablespoons sunflower seeds
1/2 cup granulated sugar
1/2 cup packed dark brown suga
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt

Directions

1/4 cup canola oil for greasing, plus more for frying
For the dough: Warm 1 1/3 cups water in a small saucepan over medium-low heat until it registers between 100 and 115 degrees F on a thermometer, about 2 minutes. Pour the warm water into a 2-cup measuring cup and sprinkle the yeast and sugar over the top. Let the yeast stand until foamy, about 5 minutes.

Combine the all-purpose flour, rice flour and salt in a large bowl and whisk until incorporated. Pour the foamy yeast mixture over the flour mixture and stir with a wooden spoon until no flour streaks remain and a dough forms. Cover with plastic wrap and let rise at room temperature until puffed and almost doubled in size, about 1 hour.

Meanwhile, for the filling: Preheat the oven to 350 degrees F.

Place the pumpkin seeds and sunflower seeds on a rimmed sheet pan. Toast in the oven until lightly browned, aromatic and nutty, 8 to 10 minutes. Set aside to cool, about 15 minutes. Once cooled, combine with the granulated sugar, brown sugar, cinnamon and salt and set aside.

When the down has proofed, grease a rimmed baking sheet very generously with the canola oil and grease your hands as well. Divide the dough into 12 golf ball-size balls of dough, each about 2 ounces. Stretch each ball of dough out one at a time on the greased baking sheet to make a circle about 5 inches in diameter. Spoon about 2 tablespoons of seed filling in the center of the dough. Gather the edges of the dough over the filling to meet in the center and pinch to seal the edges. Place the pancake seam-side down on the baking sheet. Repeat with remaining dough and filling. Cover the pan very loosely with greased plastic wrap.

Pour about 2 cups canola oil into a large heavy cast-iron skillet, reaching at least 1/2 inch up the sides. Place over medium-low heat until the oil is hot and shimmering, about 10 minutes. Press the filled pancakes down gently to flatten each into a 4-inch disk about 1/2-inch thick.

Carefully lift a hotteok up, making sure not to puncture the dough. Slip the hotteok seam-side up into the hot oil, cooking 2 to 3 at a time. Cook until golden-brown and crispy, about 4 minutes, carefully flipping them over with two metal spatulas about halfway through the cooking time. Reduce the heat if they brown too fast. (If at any time filling leaks into the frying oil, it’s okay. If you want to clean the oil as you fry, just take a small fine-mesh sieve or slotted spoon to remove the floating bits of filling.)

Transfer the cooked hotteok to a cooling rack set over a sheet pan to drain off excess oil. Repeat with the remaining hotteok. Serve immediately.
Cook’s Note
While frying, some pancakes may puff up a bit unevenly. Gently press down on the pancakes with a metal spatula so the pancakes cook evenly.

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