history of hotteok • I’ve been testing so many hotteok recipes for YEARS to catch up to the level of the box mix only to realize the answer was in the box 😂 after testing different ratios of the ingredients WRITTEN on the hotteok mix, I think I nailed this one. I wondered if I should sell this recipe but I love you guys for supporting me & cooking with me so here it is.
And of course this is single-girlie friendly so it makes two hotteoks to satisfy your single cravings, but feel free to double or triple it 🤍
Ingredients (makes two)
30g tapioca flour
70g all purpose flour (organic tastes best)
1g instant yeast
1g baking powder
10g sugar
70g warm water (100-120F)
Vegetable oil (avocado oil)
Classic filling:
3 Tbsp brown sugar
1 Tbsp toasted sesame seeds
handful of chopped nuts (optional. I used pistachios)
Goguma filling 🍠
1 medium sized Korean sweet potato (Goguma) , oven baked 45 minutes at 350F (wrap it in foil when you bake it)
1/2 Tbsp butter
Drizzle of honey
Dash of cinnamon
Peel and mash the cooked goguma, and mix with the remaining ingredients until smooth
Recipe
1) prepare warm water by mixing 3-4 Tbsp boiling water with 1/2 cup of room temperature water. (Should be within 100-120F)
2) mix all the dry ingredients together
3) add 70g water and mix until it’s a sticky dough
4) in a heated oiled pan, add a copious amount of oil. Keep on medium heat
5) coat your hands with a splash of oil and flatten half the dough. Add filling and close up the dough by pinching the edges together
6) carefully put the dough seal-side down and let it cook for 1-2 minutes. Flip and press with an oiled wide spatula or the bottom of a clean plate brushed with oil.
7) flip & cook each side 1 minute at a time on medium heat until both sides are golden brown
The texture is best when enjoyed fresh!!
Hotteok, a traditional Korean street food, is a delicious stuffed pancake that has been enjoyed for generations. Its origins trace back to the Chinese mingling of cultures, as suggested by the adaptation of Chinese characters and culinary influences seen in marketplaces like Namdaemun. Typically, hotteok is filled with a mixture of brown sugar, toasted sesame seeds, and nuts, creating a caramelized interior once cooked. This recipe also introduces a creative twist by incorporating Goguma, or Korean sweet potato, which adds a natural sweetness and creamy texture enhanced by butter, honey, and cinnamon. The Goguma filling not only diversifies flavors but also provides a nutritious element rich in vitamins and antioxidants. Achieving the ideal hotteok texture requires attention to ingredient ratios and cooking techniques. Using a blend of tapioca flour and organic all-purpose flour helps create the chewy exterior that hotteok is known for. Instant yeast and baking powder collaborate to ensure the dough rises and crisps up nicely when pan-fried in avocado oil, which offers a high smoke point and subtle flavor. For best results, preparing the warm water at the right temperature (100-120°F) activates the yeast without killing it, which is critical for dough fermentation and flavor development. The dough is cooked in a generous amount of oil to achieve a golden-brown crust, while pressing the hotteok during cooking guarantees even thickness and caramelization. Hotteok is best enjoyed fresh off the pan for the perfect contrast between the crispy outer layer and the molten, sweet filling inside. This recipe is adaptable for different serving sizes, making it a great option for single diners or sharing. Additionally, hotteok holds cultural significance in Korean street food history and is often enjoyed during colder months as a warm, comforting snack. Exploring variations like the Goguma filling highlights the fusion of traditional and modern tastes, opening the door for creative home cooking inspired by Korean cuisine. Whether you’re a fan of traditional sweet treats or looking to experiment with unique flavors like Korean sweet potato, mastering this hotteok recipe provides an authentic and enjoyable culinary experience.
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