Oiling hands instead of flour
Additional flour makes the soft dough dry. A thin film of oil prevents sticking and preserves the typical elastic crumb.
Korean Recipe
Hotteok
A very soft, slightly sticky dough provides the typical chewy crumb. The filling is tightly closed and melts to syrup when frying flat.
Total time
2 hr 5 min
Calories
300 kcal
Servings
10 servings
Difficulty
Medium
Why this recipe works
Korean street food with sugar-cinnamon filling
Hotteok are particularly popular in winter when Korean street food is served. The yeast dough remains softer than bread and can best be formed with lightly oiled hands. It is only in the pan that the filled ball is pressed into a flat cake, melting brown sugar with cinnamon and nuts. Freshly fried hotteok must rest briefly, because the liquid filling can be much hotter than the surface.
Korean Recipes
Recipe
Hotteok
Hotteok are Korean yeast pastry cakes with a melting filling of brown sugar, cinnamon and nuts, which are pressed in the pan until golden brown.
Ingredients
10 servings
Method
-
1
Mix yeast dough
Mix wheat flour, gluey rice flour, yeast, sugar and salt. Add water and a tablespoon of oil until a very soft, sticky dough is formed without driing.
-
2
Allow the batter to rise
Cover the bowl and leave the dough to rise in a warm place for 60 to 75 minutes until its volume has increased significantly.
-
3
Prepare stuffing
Mix brown sugar, nuts, cinnamon and a tablespoon of flour to bind part of the sugar syrup that melts later.
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4
Filling portions
Lightly oil hands and divide the dough into ten portions. Put each portion wide, place about a tablespoon of filling in the middle and squeeze the edges very tightly together.
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5
Fry with seam facing down.
Heat a little oil in a nonstick frying pan over medium to low heat. Fry the balls of dough in portions with the seam facing down for 60 to 90 seconds.
-
6
Press flat and turn
Press balls with an oiled pan turner or Hotteok pushers to about 1 cm height. Fry for 2 to 3 minutes, turn and cook for a further 2 minutes until golden brown.
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7
Leave to rest briefly before eating
Allow Hotteok to cool on a wire rack for 5 minutes. Serve warm, but before the first bite, point out the very hot sugar syrup.
Kitchen know-how
Tips for Hotteok
Fry over a moderate heat.
Too high a heat to brown the outside before the yeast dough is cooked through and the sugar melts inside.
Variations
How to adapt this recipe
Replace the nuts with a mixture of sunflower, pumpkin and sesame seeds and after roasting, fill some seeds in a side incision.
Replace the sugar filling with finely chopped, dry-fried cabbage, carrot, spring onion and glass noodles. Let cool completely before filling.
Nutrition per serving
300kcal
48.0 gCarbohydrates
6.0 gProtein
10.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Hotteok
The high amount of water produces a soft, tough crumb after frying. It can be shaped with oiled hands without adding additional flour.
It reinforces the elastic, slightly chewy texture. The name refers to the stickiness of the rice; the flour does not contain gluten.
The seam was not tight or the dough was damaged during pressing. Hold filling in the middle, close the edges clean and fry on the seam first.
Yes. After a short jump, let rise covered overnight in the fridge and refrigerate for about 30 minutes before forming.
Heat in a dry pan over a low heat on both sides, the microwave will soften and can heat the sugar filling to extreme levels.
Keep cooking