How should I store leftover Hotteok?

Store in an airtight container in the fridge for up to 2 days. Reheat in a skillet before serving.

Can I make the dough ahead of time?

Yes, prepare the dough and let it rise in the fridge overnight for fresh Hotteok the next day.

Can I substitute the walnuts in the filling?

Absolutely! Pecans or almonds can be used as alternatives.

Is there a gluten-free version?

You can use a gluten-free flour blend; however, the texture might vary slightly.

How can I make this recipe vegan?

Substitute the caramel sauce with a vegan-friendly version and ensure your sugar is vegan-certified.

South Korean Hotteok with Caramel Ginger Filling

Name: South Korean Hotteok with Caramel Ginger Filling
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Dessert
Ingredients: 2 cups all-purpose flour; 1 cup warm water (110°F/45°C); 1 tablespoon sugar; 1 teaspoon salt; 2 teaspoons active dry yeast; 2 tablespoons vegetable oil; 1/2 cup light brown sugar; 1/4 cup chopped walnuts; 1 tablespoon ground ginger; 1 teaspoon cinnamon; 2 tablespoons caramel sauce; 2 tablespoons vegetable oil (for frying)

Sweet Korean Pancakes with a Twist

Hotteok are deliciously sweet Korean pancakes, typically filled with a warm sugary center. This version adds a delightful caramel and ginger twist for extra flavor.

1 h 30 min
6
Intermediate

Ingredients

For the Dough

2 cups all-purpose flour

1 cup warm water (110°F/45°C)

1 tablespoon sugar

1 teaspoon salt

2 teaspoons active dry yeast

2 tablespoons vegetable oil

For the Filling

1/2 cup light brown sugar

1/4 cup chopped walnuts

1 tablespoon ground ginger

1 teaspoon cinnamon

2 tablespoons caramel sauce

For Cooking

2 tablespoons vegetable oil (for frying)

Preparation

Preparing the Dough

Bloom the Yeast

In a mixing bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until frothy.

Form the Dough

Add flour, salt, and vegetable oil to the yeast mixture. Mix until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover and let it rise for 1 hour.

Letting the dough rise adequately ensures fluffiness and a soft texture in your Hotteok.

Preparing the Filling

Combine Filling Ingredients

In a small bowl, combine the brown sugar, chopped walnuts, ground ginger, cinnamon, and caramel sauce.

Mix to Paste

Mix until all ingredients are well incorporated, creating a thick paste.

Do not overfill the pancakes; it will prevent proper cooking and sealing.

Cooking Process

Forming Patties

Divide the dough into 6 equal portions. Flatten each piece slightly in your palm, place a tablespoon of filling in the center, then carefully seal the edges, forming a ball and flatten it gently.

Cook the Hotteok

In a non-stick skillet, heat vegetable oil over medium heat. Place each Hotteok seam-side down and cook for 2-3 minutes on each side until golden brown.

Ensure your pan is well-oiled to achieve the perfect crispy exterior. Timing: Cook for 6-8 minutes total, start on medium heat and reduce to low for final browning.

Press Down

Carefully press down each Hotteok with a spatula to ensure even cooking and a flat shape.

Plating & Serving