Korean Hotteok Sweet Pancakes Street Food
Golden, crisp-edged pancakes encase a molten center of cinnamon-kissed brown sugar and toasted nuts, their contrast of crunch and gooey sweetness making them irresistible. The dough, fried to a delicate crispness, gives way to a filling that melts into warm, spiced richness with every bite. A beloved Korean street food, these pancakes deliver pure indulgence—best enjoyed fresh from the pan when the sugar inside is still just shy of caramelized. Once the first bite is tasted, it’s easy to see why they’re a handheld treasure worth mastering.
Ingredients
- all-purpose flour2 cups
- warm water1 cup
- sugar2 tbsp
- yeast1 tsp
- salt1/2 tsp
- brown sugar1/2 cup
- cinnamon1 tsp
- chopped walnuts or peanuts1/4 cup
- oil for fryingas needed
Nutrition
Directions
- 1
In a bowl, mix the warm water, yeast, and sugar. Let it sit for about 10 minutes until bubbly.
- 2
In a larger bowl, combine the flour and salt. Add the yeast mixture and knead until a soft dough forms. Cover and let rise for about 1 hour.
- 3
In a separate bowl, mix brown sugar, cinnamon, and chopped nuts to prepare the filling. Once the dough has risen, divide it into small balls, flatten each ball, fill with the sugar mixture, and seal. Fry in a pan with oil until golden brown on both sides.
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