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Golden crispy hotteok Korean sweet pancakes on a plate

Sweet stuffed pancakes with brown sugar and nuts

Korean Hotteok

Korean Hotteok

1h 35mMedium

Prep Time

20 min

Cook Time

15 min

Total Time

1 hr 35 min

Servings

4

8 pancakes

Difficulty

Medium

Cost

Budget

$

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Korean Hotteok

Sweet stuffed pancakes with brown sugar and nuts

Crispy, chewy pancakes filled with a molten mixture of brown sugar, cinnamon, and crushed peanuts. Hotteok is the most beloved Korean winter street food, with a caramelized exterior and gooey, sweet interior.

20m

Prep Time

15m

Cook Time

95m

Total Time

4

Servings

Medium

Difficulty

Budget $

Cost

Korean CuisineDessertSnackDairy-Free
Sarah Chen
Sarah Chen

October 24, 2024(Updated April 12, 2026)

Hotteok are the Korean street snack dreams are made of. Biting through the crispy shell to reach the hot, syrupy filling is a quintessential Seoul winter experience that you can recreate at home.

Why This Recipe Works

The yeasted dough creates a chewy, bread-like texture that contrasts with the crispy pan-fried exterior. Pressing the filled balls flat in the pan allows for even cooking and maximum crispiness.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp instant yeast
  • 1/2 cup brown sugar
  • 1/4 cup crushed peanuts
  • 1 tsp cinnamon
  • 1 tbsp vegetable oil

Instructions

  1. 1

    Mix flour, yeast, 1 tbsp sugar, and 1/2 tsp salt with 3/4 cup warm water. Knead into a soft dough. Let rise 1 hour.

  2. 2

    Make filling by mixing brown sugar, crushed peanuts, and cinnamon.

  3. 3

    Divide dough into 8 pieces. Flatten each, place a tablespoon of filling in the center, and seal tightly.

  4. 4

    Heat oil in a skillet. Place filled balls seam-side down and press flat with a spatula.

  5. 5

    Cook for 2 to 3 minutes per side until golden and crispy. Serve hot, being careful of the molten filling.

Serving Suggestions

Ways to Serve This Dish

  • Serve over steamed jasmine or sticky rice

  • Pair with a side of pickled vegetables or kimchi

  • Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

  • Serve with a scoop of vanilla ice cream or a dollop of whipped cream

Substitutions

Crushed peanutsSunflower seeds or walnuts

Any crushed nut works for the filling

Brown sugarBlack sugar (kokuto)

Deeper, more caramelized flavor traditional in Korea

FlavorPantry

Test Kitchen Pick

Gochujang

Helpful Pantry Staple

Why the pantry staple matters

Korean recipes often get much of their identity from a few core pantry ingredients. Gochujang is one of the most versatile places to start.

This is the pantry move that usually shifts the flavor most.

  • Adds heat, sweetness, and depth
  • Useful in sauces, bowls, and marinades

A tub of gochujang tends to pull double duty across a lot of Korean cooking.

Shop gochujang for this recipe

Tips & Storage

Pro Tips

  • Press the hotteok flat immediately after placing in the pan for even cooking.

  • Be very careful eating them fresh; the sugar filling is molten and can burn.

Storage

Best eaten immediately. Store at room temperature for 1 day.

Reheating

Pan-fry again for 1 minute per side to re-crisp.

Nutrition Facts

Per serving (0mg) · 4 servings

Calories260
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein5g
Carbohydrates6g
Fat48g
Fiber140mg
Sugar1g
Sodium18g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I add other fillings?
Sweet potato, cheese, or Nutella are popular modern variations.
Why is my filling leaking?
Seal the dough edges very tightly and press gently when flattening.

Explore More

More Korean RecipesMore DessertMore SnackDairy-Free RecipesStovetop Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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