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Korean Stuffed Cheese Pancake – Hotteok 호떡

Korean hotteok are basically fluffy golden parcels with a molten cheesy center.  Crispy, buttery and ooey gooey.  These are the savory version of their classic sweet counterpart.

 

Korean stuffed cheese pancakes are a very popular street food.  Whenever I visited my family in Korea, I probably enjoyed way too many of these along with the sweet stuffed pancakes with its sugary-nutty-spiced appeal that I’ve made for you guys before.  The tender dough is a blank vessel and I’ve seen varieties of this Korean stuffed pancake that range from spicy/savory to cheesecake/sweet.  The secret is in your patience when handling the dough.  As I mentioned its forgiving nature in my video, as long as you allow it adequate time to rise, use as little flour as possible when forming them and fry them in a steady heated and oiled pan, you allow the dough to puff up creating tiny little bubbles that create lift and fluffiness inside while bronzing them to a crispy golden brown on the outside.

Korean Stuffed Cheese Pancake - Hotteok 호떡

As for the filling, I chose to honor the memory of having these exact ones as a child, greedily tearing into this cheesy goodness, hot off the pan from various street vendors in Korea.  Once, I had a honey and cheese one that was very good as well.  That’s the beauty of these stuffed pancakes, you can really run wild with them.  Not a fan of mozzarella?  Try goat cheese or brie or anything else you like or have.  If ever I’m feeling so inclined, I’ll also add in some garlic butter and fresh parsley.

Korean Stuffed Cheese Pancake - Hotteok
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6 pancakes
Ingredients
  • 1 c warm water {about 110 degrees}
  • 1 ts yeast
  • 1 c unbleached flour
  • 1 ts salt
  • 2 ts sugar
  • 1 c cheese
Instructions
  1. In a cup, combine the warm water and yeast. Stir and set aside.
  2. In a bowl, combine the flour, salt and sugar.
  3. Combine the flour mixture with the liquid yeast mixture.
  4. Cover and set aside for an hour.
  5. On a lightly floured board, pinch out 4-6 portions of dough. Flatten each one out to about ½" thickness, around the size of a palm.
  6. Fill the centers with cheese and bring the edges together to seal.
  7. On a pan well oiled {or buttered and oiled}, cook each piece seam side down. You will begin to see the dough puff up and create tiny bubbles on the bottom.
  8. When it is golden brown, flip and press down to create a flat pancake.
  9. Make sure to use a steady, medium heat on a well greased pan and keep it moving to ensure that it cooks inside as well.

 

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