호떡 — Print Recipe — The Culinary Codex

Chewy, golden Korean street pancakes filled with a molten core of brown sugar, cinnamon, and crushed nuts that oozes out with every bite — winter street food perfection.

Ingredients

300g all-purpose flour
100ml warm milk or water
7g instant yeast
2 tbsp sugar
1 tsp salt
1 tbsp vegetable oil
Filling: 100g brown sugar
1 tsp cinnamon
50g chopped walnuts
50g chopped peanuts
2 tbsp honey
Vegetable oil for frying

Instructions

1 Dissolve yeast and sugar in warm milk. Add flour, salt, and oil, mix into a soft dough. Knead briefly until smooth.
2 Cover and let rise in a warm place for 1 hour until doubled in size.
3 Mix brown sugar, cinnamon, chopped nuts, and honey for the filling.
4 Punch down dough, divide into 8 portions. Flatten each into a disc, place a tablespoon of filling in the center, and pinch closed.
5 Heat oil in a skillet over medium heat. Place filled dough balls seam-side down.
6 Cook for 2-3 minutes until golden on the bottom, then flip and flatten gently with a press or spatula. Cook 2-3 minutes more until golden and crispy.
7 Serve hot — be careful of the molten sugar filling inside.

Did You Know?

During Korean winters, the cry of "Hotteok! Hotteok!" from street vendors is as iconic as the dish itself, and lines for the best hotteok stalls can stretch around the block.