Hotteok (Korean Sweet Pancakes)

By Andy Cooks · 120 min

Ingredients

Instructions

1. Pour the milk into a small container. If your kitchen is cold, warm it until it is room temperature; in a hot environment, cold milk is fine. Add the sugar and yeast, mix well, and set aside to activate.
2. In a mixing bowl, combine the flour, salt and peanut oil. Stir the milk mixture again, pour it into the bowl, and mix with a spoon until a loose dough ball forms. Knead lightly in the bowl, cover with a tea towel, and leave to prove for 1–1.5 hours, until nearly doubled in size.
3. While the dough proves, mix the walnuts, sesame seeds, brown sugar, cinnamon and a pinch of salt in a small bowl. Set aside.
4. Once risen, place the dough on a lightly oiled surface and divide it into six equal pieces. Flatten each into a disc about 10–12 cm (4–5 inches) across. Put a couple of spoonfuls of filling in the centre, gather the edges, and pinch tightly to seal into a ball. Place seam-side down. Repeat with the rest.
5. Heat a pan over medium heat for 5–7 minutes, then lightly oil it. Place the dough balls in the pan and press them flat with a spatula or weight. Cook 3–4 minutes per side, until golden brown and cooked through.
6. Cook in batches, 2–3 at a time depending on size, so the pan is not crowded. Cool slightly before serving, and eat warm while the filling is gooey.

Summarized from Andy Cooks's video. Watch it for the details.

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