Hotteok (Korean Sweet Pancakes)

Hotteok is one of my all-time favorite Korean street foods. These golden, crispy pancakes are filled with gooey brown sugar, cinnamon, and crushed nuts, creating an irresistible treat especially popular during the cold winter months. Every bite brings warm nostalgia, and it’s no wonder these are a staple snack in Korea. I love making these at home—they’re surprisingly easy, incredibly satisfying, and make any day feel cozy and special.

I love how this Hotteok recipe captures the magic of the original street snack—crispy on the outside and soft on the inside, with a deliciously sweet and nutty filling that melts in the mouth. It’s perfect as a winter treat, but I honestly crave them year-round. The dough is easy to work with, and the filling can be tweaked to suit different preferences. Whether I want a nostalgic taste of my childhood or want to introduce friends to Korean comfort food, this recipe always delivers.

Ingredients

For the Dough:

• 1 1/4 cups all-purpose flour (157 g / 5.5 ounces)

• 1/2 teaspoon fine sea salt

• 1 teaspoon white sugar

• 1 teaspoon instant dry yeast

• 1/2 cup lukewarm milk (125 ml)

• Some cooking oil (for frying)

For the Filling (mix these in a bowl):

• 1/4 cup dark brown sugar

• 1/4 teaspoon cinnamon powder

• 2 tablespoons crushed nuts of your choice (I prefer walnuts, but peanuts, almond slices, or sunflower seeds work well too)

Instructions

1. Sift the flour into a large bowl. Add the salt, sugar, yeast, and lukewarm milk, mixing everything into a dough. Cover the bowl with plastic wrap and let the dough rise at room temperature for about 1 hour, or until it doubles in size. The temperature of the room may affect the rising time, but it should be roughly 80°F (27°C).

2. After the dough has risen, punch it down to release the gas. Cover it again and let it rest for 20 more minutes.

3. Once the dough has rested, lightly oil your hands to prevent sticking and divide the dough into 6 equal portions.

4. Take one portion of the dough and flatten it in your hand. Add about 1 tablespoon of the prepared filling into the center. Gather the edges of the dough and seal it, forming a ball. Repeat this step for the remaining dough portions.

5. Heat a frying pan over medium heat and add a thin layer of cooking oil. Place the dough balls into the pan, leaving enough space between them so they can expand. Cook the first side for about 30 seconds or until it turns golden brown. Flip the dough and press it down gently using a spatula to flatten it further. Cook the second side for 1 minute until it turns golden brown as well.

6. Flip the pancake once more and reduce the heat to low. Cover the pan with a lid and cook for an additional minute to allow the sugar filling to melt and become gooey. You can skip the lid if you prefer, but the filling won’t be as melted.

7. Once the pancakes are cooked, transfer them to a plate and repeat the process with the remaining dough balls. Enjoy your Hotteok while they’re still warm and gooey!

Tips for Success

• Hotteok tastes best when eaten immediately while it’s still hot, so take extra care when biting into the sugary filling, as it can be very hot.

• I recommend using instant dry yeast, as it doesn’t need to be activated or proofed before mixing with the rest of the ingredients. If you’re using active dry yeast, make sure to activate it in warm water before adding it to the dough.

• If you’re dairy-free, you can substitute the milk with water. Though I haven’t tried it myself, this should work as a good alternative.

• It’s best to eat Hotteok on the same day they’re made, but they can be stored in an airtight container for a day or two. The gooey filling might not be as melted after a while, but they’re still delicious.

Storage and Reheating

If you have leftover Hotteok, allow them to cool completely before storing them in an airtight container. To reheat, use a frying pan on low heat or an air fryer to bring back the crispy texture. The microwave will also work in a pinch, but the filling won’t be as gooey when reheated this way.

Freezing the pancakes after they’re cooked is also an option. Place them in a single layer on a tray to freeze, then store them in a ziplock bag or airtight container. To reheat, use a frying pan, toaster oven, or air fryer for the best texture.

Alternative Variations

Though the classic filling of brown sugar, cinnamon, and nuts is my personal favorite, Hotteok can be made with a variety of sweet or savory fillings. Some people like to add cheese for a sweet-savory version or use different nuts or seeds to experiment with flavors. There are also savory options such as kimchi, bulgogi, or even vegetable fillings if you’re craving something less sweet.

These pancakes are best served hot and fresh. They make a perfect dessert or snack on a cold day, but they’re versatile enough to be enjoyed any time. I love pairing them with hot tea or coffee to really enhance the warm, comforting experience.

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