Korean Sweet Pancakes (Hotteok) Hot Pot with Cinnamon Sugar

Warm and comforting Korean sweet pancakes (Hotteok) served in a hot pot with a cinnamon sugar coating. Perfect for sharing on a cold evening!

Prep Time

15 minutes

Total Time

45 minutes

Calories

460 kcal

Difficulty

Medium

Equipment

5 items

Cost

£0.56/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupAll-Purpose Flour

£0.20

0.5cupSweet Rice Flour (Glutinous Rice Flour)

£0.75

2tablespoonsGranulated Sugar

£0.05

1teaspoonActive Dry Yeast

£0.10

0.3teaspoonSalt

0.8cupWarm Water(About 105-115°F (40-46°C))

2tablespoonsVegetable Oil(Plus more for greasing the skillet)

£0.05

0.3cupBrown Sugar(Packed)

£0.10

1tablespoonGround Cinnamon

£0.15

0.3cupChopped Walnuts or Pecans(Optional)

£0.60

2tablespoonsVegetable Oil(For brushing the hotteok)

£0.05

0.3cupGranulated Sugar(For coating)

£0.05

0.5teaspoonGround Cinnamon(For coating)

£0.15

Total Cost

£2.25

£0.56 per serving

Instructions

1.
In a large bowl, combine all-purpose flour, sweet rice flour, sugar, yeast, and salt.
2.
Gradually add warm water and mix until a sticky dough forms. The dough will be quite wet; this is normal.
3.
Add 2 tablespoons of vegetable oil to the dough and mix well. Cover the bowl with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
4.
While the dough is rising, prepare the filling. In a small bowl, combine brown sugar, cinnamon, and chopped nuts (if using).
5.
Once the dough has risen, lightly grease a non-stick skillet or griddle with vegetable oil. Keep a small bowl of vegetable oil nearby to dip your hands.
6.
Dip your hands in oil (to prevent sticking) and pinch off a small ball of dough (about 2-3 tablespoons). Flatten the dough into a small circle in your palm.
7.
Place a spoonful of the brown sugar filling in the center of the dough circle. Carefully pinch the edges of the dough together to seal the filling inside, forming a ball.
8.
Place the filled dough ball seam-side down on the hot skillet. Gently flatten the ball with a spatula or a press to form a pancake about 3-4 inches in diameter.
9.
Cook over medium heat for 2-3 minutes per side, or until golden brown and the filling is melted and gooey.
10.
Remove the hotteok from the skillet and brush lightly with vegetable oil.
11.
In a shallow dish, mix together the granulated sugar and cinnamon (for coating).
12.
Immediately roll the warm hotteok in the cinnamon sugar mixture to coat thoroughly.
13.
To serve in a hot pot: Place the coated hotteok in a preheated hot pot to keep them warm. Serve immediately and enjoy!

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My Notes

Nutrition Information

Nutrition per serving (150g)

460 kcal / 1925 kJ

Carbs

67g

26% of RDA

Fat

19g

27% of RDA

Protein

12% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

34 g

38% of RDA

Sodium

100 mg

4% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

If the dough is too sticky to handle, lightly oil your hands before working with it.

Adjust the amount of brown sugar filling to your liking. You can also add other ingredients like sesame seeds or chopped chocolate to the filling.

Be careful not to burn the hotteok. Cook over medium heat and adjust as needed.

For a crispier hotteok, use a cast iron skillet.

If you don't have a hot pot, you can keep the hotteok warm in a low oven (around 200°F/95°C).

Cooking Equipment

Large Bowl

Small Bowl

Non-stick Skillet or Griddle

Hot Pot

Wooden Spoon or Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

If the dough is too sticky to handle, lightly oil your hands before working with it.

Adjust the amount of brown sugar filling to your liking. You can also add other ingredients like sesame seeds or chopped chocolate to the filling.

Be careful not to burn the hotteok. Cook over medium heat and adjust as needed.

For a crispier hotteok, use a cast iron skillet.

If you don't have a hot pot, you can keep the hotteok warm in a low oven (around 200°F/95°C).

Korean Sweet Pancakes (Hotteok) Hot Pot with Cinnamon Sugar

Ingredients

Instructions