There’s something magical about biting into a freshly cooked Hotteok—the crispy, golden-brown exterior giving way to a molten, cinnamon-kissed brown sugar filling that oozes out in the most satisfying way. This beloved Korean street food is the ultimate comfort snack, especially on a chilly day when you need a warm, sweet treat to lift your spirits.
Making Hotteok at home is easier than you might think! With a simple dough and a sweet, nutty filling, you can recreate that authentic street food experience right in your kitchen. The best part? Watching that sugar syrup bubble and transform in the pan, knowing you’re moments away from golden, caramelized perfection.
Ingredients
Dough:
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2 cups all-purpose flour
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1 tsp instant yeast
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1 tsp sugar
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½ tsp salt
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¾ cup warm milk (or water)
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1 tbsp vegetable oil
Filling:
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½ cup brown sugar
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2 tbsp chopped peanuts or walnuts (optional)
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1 tsp cinnamon
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1 tbsp honey or syrup (optional)
Execution
1. Prepare the Dough
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In a bowl, mix flour, yeast, sugar, and salt.
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Gradually add warm milk and oil, kneading until smooth.
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Cover and let rise for 1 hour (or until doubled).
2. Make the Filling
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In a bowl, mix together brown sugar, nuts, cinnamon, and honey until well combined.
3. Shape & Fill
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Divide dough into 6-8 balls.
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Flatten each, add 1 tbsp filling, then seal tightly.
4. Cook
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Heat oil in a pan over medium heat.
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Set dough balls seam-side down, press lightly to shape, and cook over medium heat for 2-3 minutes per side until evenly golden.
5. Serve
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Enjoy hot (be careful—filling is molten!).
Additional Tips
✔ Prevent Bursts: Ensure dough is sealed well to avoid leaks.
✔ Extra Crispy: Press thinly for crispier edges.
✔ Variations: Try adding sesame seeds or melted butter in the filling.
Q&A About This Recipe
Q: Is it okay to make the dough ahead and store it?
Yes! You can prepare the dough, let it rise, then store it in the fridge overnight. Just bring it to room temperature before shaping and frying.
Q: Why did my filling leak out?
This usually happens if:
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The dough wasn’t sealed tightly enough. Pinch the edges well!
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The pan was too hot, causing the sugar to burst out. Cook on medium heat for even browning.
Q: Can I use a different filling?
Absolutely! Try:
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Nutella + chopped hazelnuts
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Red bean paste (traditional variation)
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Cream cheese + sugar for a tangy twist
Q: My dough is too sticky—help!
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Add 1-2 tbsp more flour while kneading.
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Lightly oil your hands when shaping to prevent sticking.
Q: Can I bake Hotteok instead of frying?
You can, but it won’t be as crispy. For a baked version:
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Brush generously with oil and bake at 375°F (190°C), turning halfway, until golden (15-20 minutes total).
Q: How do I store leftovers?
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Room temp: Best eaten fresh, but can last 1 day (reheat in a pan or toaster).
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Freezer: Wrap cooled Hotteok in foil, freeze for up to 1 month. Reheat in a skillet.
Q: Is there a vegan version?
Easy swaps:
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Use plant-based milk (oat or almond).
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Replace honey with maple syrup or omit it.
Q: Why is my Hotteok doughy inside?
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The pan was too hot, crisping the outside before the inside cooked. Lower the heat and press thinner.
Q: Can I use an air fryer?
Yes! Brush with oil and air fry at 350°F (175°C) for 6-8 mins, flipping once.
Q: What’s the secret to extra-crispy edges?
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Press the dough thinly in the pan.
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Use a bit more oil than you think you need.
Why You’ll Love This Recipe
✅ Perfect Texture – Crispy on the outside, chewy and soft inside.
✅ Gooey, Sweet Filling – That iconic molten brown sugar-cinnamon goodness.
✅ For variations: Add nuts for crunch, seeds for texture, or vanilla for depth of flavor.
✅ Street Food Vibes at Home – No need to travel to Korea—bring the flavors to your kitchen!
Happy Cooking
Diana
