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Korean · Desserts

Hotteok

VegMedium

Diet: Veg · Vegan

Hotteok is a Korean dish. Seal each bun tightly to stop molten sugar leaking.

Prep
25 min
Cook
20 min
Rest, soak, marinate or chill
60 min
Total
105 min
Servings
8
Difficulty
Medium
Cuisine
Korean
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Hotteok. The photograph shows hotteok cooking on a griddle, rather than a plated serving.
The photograph shows hotteok cooking on a griddle, rather than a plated serving. Representative photograph of Hotteok. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Dough

Filling

Pan

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Dough · About 60 min

  1. Mix 300 g plain flour, 200 ml warm water, 4 g instant yeast, 20 g sugar, ¼ tsp salt, knead 5 minutes, cover and rise 60 minutes until doubled.

    Check: Look for this result: doubled.

Fill · About 8 min

  1. Mix 80 g brown sugar, 50 g walnuts, chopped, 1 tsp cinnamon. Divide dough into eight; flatten, add filling and pinch seams closed.

Fry · About 5 min

  1. Heat 40 ml neutral oil in portions. Fry buns seam-side down, flatten gently and cook 3–4 minutes per side over medium-low heat. Cool 5 minutes; sugar filling is very hot.

    Check: Both sides are golden, the dough is cooked through, and the sugar filling has melted.

Tips

  • Seal each bun tightly to stop molten sugar leaking.
  • Judge Hotteok by the texture and doneness signs in its steps. Your pan and heat affect how long Hotteok takes to cook.

Substitutions

  • Use sunflower seeds instead of walnuts.

Storage

  • Get perishable Hotteok into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Hotteok within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Hotteok to 74°C / 165°F, stirring or turning it for even heating. When Hotteok is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.

Make ahead

  • Make the filling for Hotteok one day early. Cool it, then refrigerate the filling for Hotteok. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Hotteok.

FAQ

What matters most when making Hotteok?

Seal each bun tightly to stop molten sugar leaking.

What can I substitute in Hotteok?

Use sunflower seeds instead of walnuts.

Can I prepare Hotteok ahead?

Make the filling for Hotteok one day early. Cool it, then refrigerate the filling for Hotteok. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Hotteok.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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