Hotteok Korean Sweet Pancakes Recipes
HOTTEOK (KOREAN SWEET PANCAKES) RECIPE BY TASTY
Hotteok are sweet, chewy, and crispy pancakes filled with a syrupy nut or seed mixture and are commonly served as a street food in Korea. They're often folded in half into a paper cup for easy enjoyment while walking and eating.
Provided by Lauren Lee
Categories Breakfast
Time 2h10m
Yield 8 pancakes
Number Of Ingredients 10
Steps:
- In the bowl of a stand mixer fitted with the dough hook, combine the warm water and yeast and let sit for 10 minutes, until foamy. Add the flour, 2 tablespoons grapeseed oil, and salt and mix on medium speed until the dough comes together in a ball, about 10 minutes. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 1½ hours, or until doubled in size.
- While the dough is rising, make the filling: In a small bowl, mix together the walnuts, maple syrup, turbinado sugar, salt, and vanilla.
- Divide the dough into 8 portions. Roll each piece into a ball, then flatten it into a 4-5-inch-wide disc. Scoop a heaping teaspoon of filling onto the center of each disc, then pinch the dough up and over the filling to encase and roll into a ball again.
- Heat 2 tablespoons of grapeseed oil in a medium nonstick or cast iron pan over medium-high heat. Once the oil is shimmering, place a dough ball in the pan and immediately flatten with a hotteok press or spatula into a 4-5-inch-wide disc, about ¼ inch thick. Continue to press down on the disc until the bottom is golden brown, about 2 minutes. Flip the hotteok and cook until the other side is golden brown, 2 minutes more. Repeat with the remaining hotteok, adding more oil to the pan as needed.
- Serve hot.
- Enjoy!
Nutrition Facts : Calories 237 calories, Carbohydrate 32 grams, Fat 9 grams, Fiber 10 grams, Protein 5 grams, Sugar 5 grams
HOTTEOK (SWEET FILLED PANCAKES)
It is easy to fall in love with hotteok, a Korean street food that's crisp on the outside, and chewy underneath thanks to sweet rice flour. The center oozes with hot sugary nuts (or other fillings - feel free to experiment). The dish came to South Korea by way of Chinese immigrants in the 19th century, and this version is adapted from "Korean Soul Food" (Frances Lincoln, 2019) by the chef Judy Joo. She uses muscovado sugar, as it gives the interior a rich flavor and gooey texture, but the more traditional dark brown sugar works well, too. It's tempting to eat hotteok straight out of the pan, but make sure to let it cool down slightly before enjoying, so the melted sugar doesn't burn the roof of your mouth.
Provided by Priya Krishna
Categories snack
Time 3h45m
Yield 10 hotteok
Number Of Ingredients 12
Steps:
- Make the dough: In a small saucepan over medium heat, heat the milk to about 105 degrees. (If you don't have a thermometer, heat the milk until it feels like a warm bath - hot but not scalding). Remove from heat, stir in the granulated sugar and yeast, and whisk until the sugar has dissolved. Let stand in a warm place for 3 to 5 minutes, or until bubbling, to activate the yeast.
- In a large bowl, combine the bread flour, rice flour, cornstarch and salt. Slowly stir in the warm milk mixture until a sticky dough forms. Grease your hands with a little oil to prevent sticking and shape the dough into a ball. Transfer the dough ball to another large bowl greased lightly with vegetable oil, and cover with a clean, damp kitchen towel. Let the dough rise in a warm place until doubled in size, 1 1/2 to 2 hours. Punch it down, cover again and let it rise until doubled in size again, about 1 1/2 hours more.
- Meanwhile, make the filling: In a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt. Muscovado sugar has a tendency to clump - use your fingers to squish any clumps.
- After the dough has risen a second time, dust a clean work surface with bread flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log.
- Cut the dough into 10 equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean kitchen towel or plastic wrap. Dusting with flour as needed to prevent sticking, press a dough ball into a 4-inch-wide disk using your fingertips. Make sure the disk is uniformly thick so the finished pancake will be evenly filled.
- Put the disk in your hand and slightly cup it. Spoon 2 packed tablespoons of the filling into the center of the disk. Seal the disk closed by wrapping the dough around the filling and pinching the edges together at the top. Once sealed, reshape gently to form a ball, set with the seam side down on the floured work surface and cover with a clean kitchen towel or plastic wrap. Repeat with the remaining dough balls and filling. (You may have some leftover filling. Sprinkle it on buttered toast or roti. Combine it with peeled, sliced apples and bake it into a pie or crumble.)
- In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Put 2 or 3 dough balls seam-side down in the skillet and immediately flatten them with a spatula to a diameter of about 4 inches. Reduce the heat to medium and fry the pancakes until golden brown and crisp on the bottom, 3 to 4 minutes. Flip them and cook until the other side is golden brown and the hotteok feel slightly springy to the touch, 3 to 4 minutes more.
- Transfer the hotteok to a wire rack or paper towel-lined plate when done. Repeat with the remaining dough balls, wiping the skillet clean and adding fresh oil for each batch. Let the hotteok cool slightly before serving; it's easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing. Any leftovers can be cooled completely and frozen in an airtight container for up to a month. Reheat in a 350-degree oven, and re-fry in a pan with a little oil to crisp them again.
More about "hotteok korean sweet pancakes recipes"
HOTTEOK (KOREAN SWEET PANCAKES) - CAROLINE'S COOKING
From carolinescooking.com
4.5/5 (2)Total Time 25 minsCategory SnackCalories 177 per serving
- Stir the sugar into the warm water, sprinkle over the yeast then leave a minute while you prepare the other ingredients. Measure out the flour and salt, stir gently then add the yeast mixture. Mix well to form a relatively firm dough, adding an extra tablespoon or more of water if needed to make sure it comes together.
- Gently knead the dough for a minute, stretching it out slightly, then place back in the bowl and cover. Leave in a warm room temperature, draft-free place to rise for at least an hour, but three hours also works.
- While the dough is rising, mix the filling. Chop the nuts relatively finely and mix with the sugar and cinnamon.
- Once the dough has risen, knock it back slightly and divide into 6 even pieces, rolling each into a ball. Warm the oil for cooking in a small-medium skillet/frying pan over a medium heat.
HOTTEOK (KOREAN SWEET PANCAKES) - HOUSE OF NASH EATS
From houseofnasheats.com
Estimated Reading Time 6 mins
- In a large mixing bowl or the bowl of a stand mixer, stir together the lukewarm water, sugar, yeast, oil and salt. Let the yeast proof for about 5 minutes until it starts to get foamy.
- Add the flour to the yeast mixture and knead with the mixer until smooth. This could also be done by hand or just using a rubber spatula, but I just thought it was easier to let the dough hook do the work.
- Cover dough tightly with plastic wrap and allow it to rise for 1 hour at room temperature until the dough has doubled in size. Coat your hand lightly in cooking spray and punch down the dough to remove gas bubbles, then cover again and let the dough rise another 20 minutes.
HOTTEOK RECIPE: HOW TO MAKE KOREAN SWEET PANCAKES
From honestfoodtalks.com
Ratings 68Calories 190 per servingCategory Breakfast, Dessert
HOTTEOK (KOREAN SWEET PANCAKES) - KOREAN BAPSANG
From koreanbapsang.com
4.5/5 (70)Category Dessert, SnackCuisine Asian, KoreanTotal Time 1 hr 20 mins
SIMPLE HOTTEOK RECIPE (KOREAN SWEET PANCAKE) | BEYOND …
From beyondkimchee.com
THE BEST HOTTEOK RECIPE| KOREAN STYLE SWEET PANCAKE
From chefatulya.com
HOTTEOK RECIPE (SWEET KOREAN PANCAKES) - WENT HERE …
From wenthere8this.com
SWEET PANCAKES WITH BROWN SUGAR SYRUP FILLING (HOTTEOK) …
From maangchi.com
KOREAN SWEET PANCAKES (HODDUK: 호떡) | CHEF JULIE YOON
From chefjulieyoon.com
HOTTEOK: KOREAN SWEET PANCAKE | TWO PLAID APRONS
From twoplaidaprons.com
HODDEOK - KOREAN SWEET PANCAKES - KOREAN KITCHEN
From korean.kitchen
HOTTEOK (HODDEOK) - SWEET KOREAN PANCAKE - MESSY WITCHEN
From messywitchen.com
KOREAN SWEET PANCAKES- 호떡 (HOTTEOK) - STELLANSPICE
From stellanspice.com
KOREAN SWEET CINNAMON PANCAKES - HOTTEOK/호떡 - VEGGIEKINS BLOG
From veggiekinsblog.com
HOTTEOK, KOREAN SWEET PANCAKE WITH SUGAR FILLING - ROMY AND FOOD
From romyandfood.com
HOTTEOK (KOREAN STUFFED PANCAKES) RECIPE - TODAY.COM
From today.com
HOTTEOK IS A SWEET, CRISPY, CHEWY PANCAKE DELIGHT | KITCHN
From thekitchn.com
HOTTEOK (KOREAN SWEET PANCAKES) - RECIPE | SCMP COOKING
From scmp.com
HOTTEOK (KOREAN SWEET PANCAKES) – MILDLY MEANDERING
From mildlymeandering.com
KOREAN SWEET PANCAKE (HOTTEOK) WITH PRE-MIX - MY KOREAN KITCHEN
From mykoreankitchen.com
HOTTEOK (KOREAN SWEET PANCAKES) - CATHERINE ZHANG
From zhangcatherine.com
HOTTEOK RECIPE (KOREAN SWEET PANCAKE) - BEYOND KIMCHEE
From beyondkimchee.com
HOTTEOK (호떡)- KOREAN SWEET DESSERT PANCAKE - KIMCHIMARI
From kimchimari.com
KOREAN SWEET PANCAKES (HOTTEOK) | ASIAN INSPIRATIONS
From asianinspirations.com.au
HOTTEOK RECIPE - STUFFED SWEET KOREAN PANCAKES - MY …
From mypinterventures.com
MATCHA HOTTEOK (SWEET KOREAN PANCAKES) | SIFT & SIMMER
From siftandsimmer.com
SWEET KOREAN PANCAKES, HOTTEOK | JESSICA'S DINNER PARTY
From jessicasdinnerparty.com
HOTTEOK ( KOREAN SWEET PANCAKE ) | TUMMY WONDERLAND
From tummywonderland.com
KOREAN SWEET PANCAKES HOTTEOK RECIPE | HOWARD RECIPES
From howardrecipes.pages.dev
KOREAN PANCAKE RECIPE - HOTTEOK | FARMETTE KITCHEN
From farmettekitchen.com
HOTTEOK (STUFFED KOREAN PANCAKES) RECIPE | COOK'S HIDEOUT
From cookshideout.com
HOTTEOK RECIPE - HOW TO MAKE HOTTEOK (KOREAN SWEET PANCAKES)
From food52.com
HOW TO MAKE HOTTEOK (KOREAN SWEET PANCAKES) WITH A DELICIOUS …
From littleseoulster.com
KOREAN SWEET PANCAKES (HOTTEOK) RECIPE - RECIPES.NET
From recipes.net
HOBAK HOTTEOK (SWEET STUFFED PUMPKIN PANCAKES) - KOREAN BAPSANG
From koreanbapsang.com
HOW TO MAKE HOTTEOK (SWEET KOREAN PANCAKES) - THE BAKEANISTA
From thebakeanista.com
THE BEST HOTTEOK RECIPE | KOREAN STYLE SWEET PANCAKES | 호떡
From youtube.com
HOTTEOK (KOREAN SWEET PANCAKE) | ONLINE RECIPE | THE MAYA KITCHEN
From themayakitchen.com
HOTTEOK (SWEET KOREAN STUFFED PANCAKES) - BAKE WITH A GRAIN OF SALT
From bakewithagrainofsalt.com
HOTTEOK RECIPE (KOREAN SWEET PANCAKES) | AMIABLE FOODS
From amiablefoods.com
HOTTEOK: KOREAN SWEET PANCAKES - DEVOUR.ASIA
From devour.asia
HOTTEOK (SWEET KOREAN PANCAKES) - JAJA BAKES - JAJABAKES.COM
From jajabakes.com
EASY KOREAN BLACK RICE & HONEY SWEET PANCAKES …
From asianrecipesathome.com
HOTTEOK (KOREAN SWEET PANCAKES - 호떡) | PICKLED PLUM
From pickledplum.com
HOW TO MAKE HOTTEOK - KOREAN SWEET PANCAKE RECIPE - KARMAN …
From karmanfoods.com
SWEET KOREAN PANCAKES: HOTTEOK | RECIPES JOURNEY
From recipesjourney.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
