Hotteok (Korean Sweet Pancakes) Recipe by Tasty (2024)

FAQs

What is Korean hotteok made of? ›

The dough for hotteok is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon.

Commercially available pancake mix (buchim garu, 부침가루) is a pantry staple in Korean homes. The mix is seasoned and typically includes wheat flour and other ingredients such as corn starch, rice flour and sometimes baking powder. Koreans look for a slightly chewy and crispy texture in savory pancakes.

Instruction: Mix 250g of pancake mix with 400ml water to make a smooth batter. Add chopped vegetables, meat or seafood into batter. In a hot, greased pan, carefully drop spoonfuls of batter into the pan and cook until slightly crisp on the edges.

Variations tend to stay within a narrow category like hotteok with seeds, sunflower seeds or assorted nuts. Though several franchises and creative vendors have introduced spinoffs like those filled with cheese, vegetables or kimchi or those made with glutinous rice, the classic version remains the most popular by far.

Crisp and chewy pancakes are an incredibly popular menu item a Korean restaurants. They are fun to pull apart and offer diners little hints of kimchi (or scallions and seafood), mellowed out with crunch and elevated by a soy-vinegar sauce.

About Hotteok

When the weather starts to get cold, this yummy handheld snack is popular for people of all ages because it is hot enough to warm you up. The traditional version is chewy, but you can find crispy variations in food stalls throughout different neighborhoods in South Korea.

Hotteok, a Korean pancake often filled with sugar, nuts and cinnamon, was brought to the country by Chinese immigrants in the late 19th century.

Leftover hotteok can be stored in a plastic bag in the fridge for three days. Cold hotteok should be reheated in a toaster oven for 3 – 5 minutes or until heated through. Alternately, hotteok can be reheated in an oven at 200 C or 375 F directly on the oven rack for 5 – 10 minutes or until heated through.

Cooking temperature: cooking the pancake over too low a heat can lead to a softer texture. Higher heat is essential to achieving crispiness. Pan type: using a non-stick pan is important as it prevents sticking and ensures even cooking.

Not using enough oil. To get the right amount of oil in the pan, think of this cooking process as a kind of deep fry rather than a saute. Your entire pan should be covered by oil. Start with half of the oil and you'll add the remaining amount after flipping the pancake.

How long does Korean pancake last in the fridge? ›

Store the cooked pancakes in an air-tight container and refrigerate for 1-2 weeks. To reheat, pan fry the pancakes on a pan for 2-3 minutes on each side until crisp. You can also heat these in your oven toaster.

The sprinkle of dark dots on the surface, on closer inspection, looks like seaweed and the list of very basic ingredients confirms it (flour, sugar, palm oil, egg, salt, seaweed and glucose).

With a few pantry ingredients like rice, flour, sugar, baking powder, applesauce, and butter you can whip up a tasty and quick-cooking breakfast that the entire family will enjoy! If you've got a few family members itching to help out, make these pancakes into an event and get everyone involved.

If you have a lot of extra scallions laying around, make Korean pajeon since it uses the whole scallion. On the other hand, when you're craving a flaky and chewy texture, Chinese scallion pancakes are the way to go.