Hotteok
Winter street pancakes with a molten cinnamon-sugar centre that will absolutely burn your mouth and you will absolutely eat the second one anyway. The classic dough needs a long yeast rise, so this is a quick baking-powder version - close in spirit, ready before the kettle boils twice.
- Total time
- 19 min
- Serves
- 4
- Effort
- Medium
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Whisk the flour, baking powder, sugar and salt together, then stir in the warm milk and 1 tbsp oil to make a soft, slightly sticky dough; knead in the bowl for 2 minutes and rest it for 5.
Mix the brown sugar, cinnamon and chopped nuts in a small bowl - this is the filling that will turn to syrup.
Oil your hands, divide the dough into 6, flatten each into a disc, spoon in a heaped teaspoon of filling and pinch the edges shut into a sealed ball.
Heat 1 tbsp oil in a frying pan over medium-low, lay in the balls seam-side down and press each flat with an oiled spatula to about 1cm thick.
Fry for 2 to 3 minutes per side until deep golden and cooked through in the middle, keeping the heat gentle so the dough sets before the sugar scorches.
Rest for a full minute before eating - the filling comes out of the pan far hotter than anything else in the kitchen.
Read all that and thought “absolutely not”?
Completely fair. Hotteok is sitting in the Korean kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Korean kitchen
Chewy, fiery and built for sharing at 1am.