Oil hands instead of flour
Additional flour makes the soft dough dry. A thin oil film prevents sticking and gets the typical elastic crumb.
Korean Recipe
Hotteok
A very soft, slightly sticky dough ensures the typical tough crumb. The filling is tightly closed and melts into syrup when roasting 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 is part of Korean street food especially in winter. The yeast dough remains softer than with bread and can best be formed with slightly oiled hands. Only in the pan the filled ball is pressed into a flat cake. Brown sugar melts with cinnamon and nuts. Freshly fried hotteok must rest for a short time because the liquid filling can be much hotter than the surface.
Korean Recipes
Recipe
Hotteok
Hotteok are Korean yeast dough flakes with a melting filling of brown sugar, cinnamon and nuts, which are pressed golden brown in the pan.
Ingredients
10 servings
Method
-
1
Mix yeast dough
Mix wheat flour, klebreis flour, yeast, sugar and salt. Add water and a tablespoon of oil until a very soft, sticky dough is formed without dry areas.
-
2
Allow the batter to rise
Cover the bowl and let the dough go in a warm place for 60 to 75 minutes until its volume has increased significantly.
-
3
Prepare Filling
Mix brown sugar, nuts, cinnamon and a tablespoon of flour. The flour binds part of the later melting sugar syrup.
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4
Fill portions
Gently oil your hands and divide the dough into ten portions. Pull each portion wide, insert one tablespoon of filling in the middle and squeeze the edges very tightly over it.
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5
Fry down with seam
Heat some oil in a coated pan at medium to small heat. Fry the dough balls in proportion with the seam down for 60 to 90 seconds.
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6
Press flat and turn
Press balls with an oiled pan turner or hotteok pusher to about 1 cm height. Fry for 2 to 3 minutes, turn and cook for another 2 minutes golden brown.
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7
Leave for a moment before eating
Let Hotteok cool for 5 minutes on a grid. Serve warm, but indicate the very hot sugar syrup before the first bite.
Kitchen know-how
Tips for Hotteok
Roast at moderate heat
Too much heat browns the outside before the yeast dough is cooked and the sugar melted inside.
Variations
How to adapt this recipe
Replace the nuts with a mixture of sunflower, pumpkin and sesame seeds and add some seeds to a side incision after roasting.
Replace sugar filling with finely chopped, dry roasted cabbage, carrot, spring onion and glass noodles. Allow to cool completely before filling.
Nutrition per serving
300kcal
48.0 gCarbohydrates
6.0 gProtein
10.0 gFat
Values are estimates per serving 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 roasting. With oiled hands it can be formed without adding additional flour.
It strengthens the elastic, slightly tough texture. The name refers to the stickiness of the journey; the flour nevertheless does not contain gluten.
The seam was not dense or the dough was damaged when pressing. Keep the filling in the middle, close the edges cleanly and fry first on the seam.
Yes. After short jump cover overnight let go in the refrigerator and temperature for about 30 minutes before forming.
Heat from both sides in a dry pan at a small heat. The microwave makes it soft and can heat the sugar filling extremely selectively.
Keep cooking