There are scents that can evoke distant places even when we are comfortably seated at home, perhaps still immersed in the slow pace of the holidays. The Hotteok, the famous sweet Korean pancakes, are just one of those flavors capable of transporting us for a moment to the lively streets of Seoul, where the warm steam from stalls mixes with the crisp winter air. In Korea, Hotteok are much more than just a dessert: they represent one of the most beloved street foods, a small seasonal ritual that accompanies cold days and walks in the markets.
Their history traces back to the late 19th century when some Chinese culinary influences began to spread to the Korean peninsula. Since then, these pancakes filled with brown sugar, cinnamon, and nuts have become a symbol of comfort food, a warm and sticky treat that warms both hands and heart. Prepared on the spot and flattened on a griddle until golden and slightly crispy, the Hotteok wins over anyone who tries it with its filling that melts to create an irresistible aromatic caramel.
Today, while many of us are still enjoying a few days of rest, Hotteok can be a perfect idea for a slow breakfast or a special snack. No need to rush, no need to plan: just take some time, which seems always lacking during the year, to knead, wait for the dough to rise, and then enjoy the aroma that fills the kitchen. It’s a simple gesture, almost meditative, that allows us to slow down and savor the pleasure of small things.
Making Hotteok at home also means bringing a piece of Korea into our daily lives, discovering how a food born as street food can transform into a moment of domestic sharing. Whether it’s a lazy morning, a cold afternoon, or a delicious break to enjoy without hurry, these sweet pancakes provide a cozy atmosphere and a taste that instantly lifts the mood.
In the end, vacations also serve this purpose: to find the time to experiment, to be inspired by distant traditions, and to indulge in some homemade delights. And the Hotteok, with their simplicity and warmth, are the perfect way to do it.
With this recipe, I expand my collection of pancake recipes, which I love, and I present you some really special ones.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour 20 Minutes
- Preparation time: 10 Minutes
- Portions: 6 pancakes
- Cooking methods: Stovetop
- Cuisine: Korean
- Seasonality: All seasons
Ingredients for the hotteok
- 1 1/4 cups all-purpose flour
- 1/2 cup milk (lukewarm)
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 1/2 teaspoon salt
- as needed sunflower oil (to grease hands)
- 1/3 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup walnuts (chopped)
Tools
- Bowl
- Pan
Preparation of the hotteok
Sift the flour into a large bowl, add the salt, sugar, yeast, and milk. Knead until you get a smooth dough, then cover with plastic wrap.
Let it rise until doubled.
After the rising time, knead the dough briefly to deflate it slightly. Cover again with plastic wrap and let it rise for another 20 minutes.
Lightly grease your hands and form 6 balls with the dough. Slightly flatten each ball to be able to place a spoonful of filling in the center, which you have prepared by simply mixing sugar with cinnamon and chopped nuts.
Seal the edges well to form a ball.
Heat the pan and add a bit of sunflower oil.
Place the balls, one or more depending on the size of the pan, and cook them for 30 seconds over medium heat. Flip the balls and gently press them with the spatula to form pancakes.
Cook until the bottom is golden, then flip the pancakes one last time, lower the heat, and cover with a lid. Let cook for another minute, then serve the Hotteok allowing them to cool for a minute.
