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1
Wake the Yeast and Mix the Dough
10 Mins • Hands-On
Water about 40°C (104°F)
Sprinkle the yeast and a teaspoon of sugar into the warm water and wait 5 minutes for a foam to form — that foam is your proof the yeast is alive. Stir the flour, the rest of the sugar and the salt together, pour in the yeasted water and the oil, and mix until a soft, sticky dough comes together. Knead on a lightly oiled surface for about 5 minutes until smooth.
Oil your hands instead of flouring them; extra flour dries the dough out.
Done when: A smooth, soft dough that springs back slowly when poked.
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2
Let the Dough Rise
45 Mins • Resting
Warm room, about 25°C (77°F)
Put the dough in a lightly oiled bowl, cover it with a damp cloth or cling film, and leave it somewhere warm for 45 minutes until it has doubled in size. A turned-off oven with the light on is ideal in a cold kitchen.
If the dough has not doubled, give it another 15 minutes — a cold kitchen slows yeast down, and rushing it gives flat, dense pancakes.
Done when: Doubled in size, with a light, airy feel when pressed.
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3
Fill and Seal the Pancakes
10 Mins • Hands-On
No heat
Punch the dough down and divide it into 8 equal pieces. With oiled hands, flatten each piece into a cup shape about 8 cm across, spoon in about a tablespoon of the sugar-nut filling, and pinch the edges firmly together to seal. Press each sealed ball gently into a flat disc about 1 cm thick, keeping the sealed side down.
Seal the dough really well — any gap lets the melted sugar leak into the pan and burn.
Done when: Eight neat, sealed discs with no filling showing.
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4
Pan-Fry Until Golden and Crisp
12 Mins • Cooking
Medium heat, pan about 170°C (340°F)
Heat a thin layer of oil in a large frying pan over medium heat. Lay the pancakes sealed-side down and fry for 2 minutes until the underside is golden. Flip, press each one flat with a spatula or the base of a small oiled bowl, and fry for another 2 minutes until crisp and deep golden on both sides. Work in batches of 3–4 so the pan stays hot.
Pressing the pancakes flat is what makes hotteok — thick ones stay doughy in the middle while the filling overheats.
Done when: Deep golden and crisp on both sides, with the filling just starting to bubble at the edges.
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5
Rest One Minute and Serve Hot
3 Mins • Hands-On
No heat
Lift the pancakes onto a plate lined with kitchen paper to blot the oil, and let them rest for 1 minute. Serve immediately, while the filling is still liquid and the outside is still crisp.
Warn everyone about the first bite — the sugar filling is far hotter than the outside of the pancake.
Done when: Crisp outside, warm syrupy filling inside, served hot.
auto_awesome Finishing Touches & Plating
Serve hotteok the minute it leaves the pan, with the seam side down and a napkin in hand. The filling stays liquid for the first few minutes, so let each pancake rest for about a minute before biting in — or eat it the Korean street way, folded in a paper cup.
South Korea
1h 5m
