Korean Stuffed Cheese Pancake - Hotteok
Prep time
Cook time
Total time
Serves: 4-6 pancakes
  • 1 c warm water {about 110 degrees}
  • 1 ts yeast
  • 1 c unbleached flour
  • 1 ts salt
  • 2 ts sugar
  • 1 c cheese
  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.
Recipe by The Squishy Monster at http://thesquishymonster.com/2017/07/korean-stuffed-cheese-pancake-hotteok-%ed%98%b8%eb%96%a1.html