Crispy Brown Sugar Pancakes — Hotteok
Korean street-food classic, yeasted pancakes stuffed with molten brown sugar, cinnamon, and crushed peanuts, pan-fried crisp and eaten hot from a paper cup.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 100g bread flour, 20g glutinous rice flour, 1 tsp caster sugar, 0.5 tsp yeast, and salt. Pour in 90ml warm water and 1 tsp oil, mix to sticky dough with spatula. Knead on oiled surface 2 minutes. Return to oiled bowl, cover, prove in warm spot 1 hour until doubled. Mix 3 tbsp dark brown sugar, 0.5 tsp cinnamon, and 2 tbsp crushed peanuts in a bowl.
Stuff
Knock back risen dough. Oil hands generously, divide into 4 equal balls. Flatten one ball to 10cm disc in your palm. Spoon 1 heaped tbsp filling into centre. Gather edges up and pinch tightly to seal into a ball with all seams closed. Repeat with remaining dough.
Fry 1
Heat 1 tbsp oil in non-stick pan over medium heat. Place sealed ball seam-side down, cook 1 minute until underside is golden. Flatten firmly with spatula to 10cm disc, roughly 1cm thick. Cook 2 minutes, then flip.
Fry 2
Cook flipped hotteok 2 minutes more over medium heat until both sides are deep golden and filling bubbles at edges. Transfer to plate. Repeat with remaining 3 balls, adding more oil to pan as needed.
Plate
Arrange 2 hotteok per person on a serving plate. Serve immediately in a paper cup—molten sugar inside is extremely hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.