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Korean Sweet Stuffed Pancakes 호떡


I have such fond memories of my mama buying these hot off the grill on the streets of Korea.  Korean streets are so lively, hustling and bustling with activity.  All the street vendors vie for your attention and when swirled with the insane aromas of sizzling food, it can have a dizzying affect, but one always stands apart.  The classic hotteok or Korean sweet stuffed pancake.  I can even remember the crackle of paper holding this steaming doughy pocket stuffed with oozing brown sugar syrup.  My mama and I would smile to each other as we bit into an impossibly hot pancake, enjoying pleasure in simplicity.  Even if you’d burn your tongue, it was always worth it.




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Korean Sweet Stuffed Pancakes 호떡
Prep time
Cook time
Total time
Serves: 4-6 Pancakes
  • 1 ts yeast
  • ½ c warm milk
  • 1 c unbleached flour
  • 1 tb sugar
  • 1 ts fine salt
  • ⅓ c brown sugar
  • ½ ts freshly ground cinnamon
  • 3 tb chopped nuts
  1. Sprinkle the yeast into the warm milk {mine was at 110 degrees.}
  2. In a bowl, whisk together the flour, sugar, and salt.
  3. Slowly work in the milk/yeast mixture. Mix well. It will be sticky. Cover with plastic and allow to rest in a dark, undisturbed place for an hour or until the dough doubles in size.
  4. After it has risen, knead with flour. Don't use too much, just use enough to be able to work with it. Portion into 4-6 pieces, depending on how big you want them and cover with plastic to rest for another 15-30 minutes or until they've puffed up.
  5. To make the filling, mix all the ingredients together.
  6. Roll each dough lump out and spoon in about 1 tb of filling into the center and pinch to seal.
  7. In a hot pan slicked with oil, cook each ball seam side down first. When it gets golden brown, flip and press down flat with a spatula. Don't cook them too fast or too hot, you want a golden exterior but a cooked center.
Prep time does not include rising.


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