Korean Sweet Pancakes- 호떡 (Hotteok)
Hotteok is a VERY popular Korean street food. It's a golden fried “pancake” filled with a gooey brown sugar syrup and sometimes nuts or seeds.
Servings: 8 pancakes
Ingredients
Dough
- 1 cup warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 1/2 tsp sea salt
- 1 tbsp neutral oil
- 1 3/4 cups all purpose flour
- 1/2 cup sweet rice flour aka glutinous rice flour
Filling
- 2/3 cup brown sugar
- 1 tsp cinnamon
- 1/3 cup sunflower seeds
Oil for frying
Instructions
- Mix the brown sugar, cinnamon, and sunflower seeds together (or whatever nuts/seeds you choose) and set aside.
- Activate the yeast by combining with warm water & sugar. Let it sit for a few minutes.
- Add the sea salt & oil, mix, then add the ap flour and sweet rice flour. The dough should stick to your fingers. Cover and let it ferment for 1 hour.*Note: If you don't have sweet rice flour, you can just omit it and use 2 cups total of all purpose flour.
- After 1 hour, the dough will rise and double in size. *If your dough isn't rising, your yeast could be dead or the temperature is too cold.
- Knead the dough to release the air, then cover again for another 30 minutes. This time the dough should stick less to your fingers than the first time.
- After 30 minutes, the dough should will rise a little again.
- Sprinkle a little flour on the surface then knead the dough once more and form a ball.
- As evenly as possible, cut the dough into 8 pieces.
- Flatten out the dough to about 5 inches in diameter.
- Put some of the filling in the middle. Anywhere between 1-2 tablespoons depending on your taste.
- Gather the edges of the dough together, pinching to seal.
- In a nonstick pan on medium low heat, add enough oil to shallow fry the pancakes. Place them seam side down and fry until golden.
- Flip the balls over, then flatten with a solid spatula.
- Continue frying until both sides are golden brown.
- Remove from heat and let it cool for a couple minutes before serving
- Eat as is or you can cut them in half and add more seeds/nuts!
