Hotteok: Filled Korean Pancakes

Written by Joe Wabe.

Seasonal flavors have been a big part of Korean cuisine. When the temperatures rise, many people enjoy salty and sour flavors, but when the leaves fall and nights become colder and darker, sweet flavors come to the rescue for those feeling dreary. Cravings for comfort food reach their height during the colder months, especially treats with sweet and warm characteristics.

Hotteok (호떡) has been one of those seasonal treats many people crave during the fall. It’s usually sold as a street food and its fragrant smell of cinnamon, nuts, and honey attracts many commuters who can’t resist the heavenly whiff coming from street carts.

Hotteok (호떡) is believed to have come to Korea through Chinese merchants who immigrated to the peninsula in the late 19th century and were originally stuffed with fillings that weren’t sweet. The sweet version seems to have its roots in South Korea, a country that’s well known for its sweet tooth.

So, if your mood is a bit “off,” take a walk around your neighborhood, and you’ll probably find a stand selling these pan-fried stuffed goodies, or if your mood is “on,” with this recipe you can now recreate heaven at home.

Ingredients
(Serves 2)

Dough
1 packet of yeast
½ cup of lukewarm milk
2 cups of all-purpose flour
½ teaspoon of salt
1 teaspoon of sugar

Filling
¼ cup of brown sugar
a pinch of cinnamon powder
¼ cup of your choice of crushed nuts

Preparation

• Add the yeast to the lukewarm milk, and let it sit for about ten minutes. This will allow the yeast to begin its process.
• In a large bowl, add the flour, salt, and sugar, and mix it well with the milk and yeast.
• Cover the bowl with a wet towel, and let it sit at room temperature for one hour.
• After an hour, knead the dough until it is smooth. This will allow for the release of air. Let it sit again for another 30 minutes.
• When it is ready, divide the dough into six medium-sized balls, flatten them with your hand, then add filling, and seal the dough back into a ball.
• In a fry pan on medium heat, add some cooking oil and place the dough balls in the pan (one at the time), then press them flat and cook until golden brown on each side. Enjoy!

The Author
Joe Wabe is a Gwangju expat, who has been contributing to the GIC and the Gwangju News for more than 10 years with his work in photography and writing.