Warm and Sweet Homemade Hotteok
Warm and Sweet Homemade Hotteok
A Recipe for Chewy Hotteok Made at Home Without a Mix
Let’s make warm and sweet hotteok at home, a perfect winter snack! You can make delicious, chewy hotteok even without using a pre-made mix! The sweet aroma and chewy texture of freshly made hotteok are always the best. (The hotteok in the photo were made in irregular shapes and slightly larger, yielding 15 pieces. If you make them uniformly sized, you can expect about 18 pieces.)
Chewy Dough- 200g lukewarm water (approx. 40-45°C or 104-113°F)
- 24g cooking oil (2 Tbsp)
- 40g sugar (4 Tbsp)
- 12g active dry yeast (1.5 Tbsp)
- 480g all-purpose flour (approx. 4 cups)
- 2g salt (1/2 tsp)
Sweet Filling- 200g brown sugar (approx. 1 cup)
- 40g chopped walnuts (approx. 1/3 cup)
For Cooking- Generous amount of cooking oil (about 1/2 cup measuring cup)
- 200g brown sugar (approx. 1 cup)
- 40g chopped walnuts (approx. 1/3 cup)
For Cooking- Generous amount of cooking oil (about 1/2 cup measuring cup)
Cooking Instructions
Step 1
First, prepare 200g of lukewarm water, around 40-45°C (104-113°F). Add 12g of active dry yeast to this water and stir well for 1-2 minutes until slightly foamy, to activate it.
Step 2
Add 24g of cooking oil to the yeast-water mixture and stir gently. The oil helps make the dough more moist and chewy.
Step 3
In a large bowl, measure and combine 480g of all-purpose flour, 40g of sugar, and 2g of salt. Make a well in the center and pour in the yeast-water mixture. Mix with a spatula or your hands until it forms a cohesive dough with no dry flour visible. It might seem a bit sticky at first.
Step 4
To make the dough smooth, knead it in the bowl for about 5-7 minutes, or transfer it to a clean work surface and knead for 10 minutes. Knead until the dough is less sticky and becomes elastic. Place the kneaded dough back into the bowl, cover it with plastic wrap, and let it proof in a warm place for about 1 hour, or until it doubles in size. This proofing makes the hotteok delightfully chewy.
Step 5
While the dough is proofing, prepare the filling. In a separate bowl, combine 200g of brown sugar and 40g of chopped walnuts, mixing them thoroughly. You can add other nuts if you like.
Step 6
Once the dough has doubled in size, gently punch it down to release the air. This is what the dough looks like after about an hour of proofing – beautifully risen and airy!
Step 7
It’s time to shape the hotteok! Lightly grease your hands or wear disposable gloves coated with a little cooking oil to prevent sticking. Take a portion of the dough, flatten it into a small disc, and generously fill the center with the sweet filling. Pinch the edges tightly to seal the filling inside. Don’t be shy with the filling – more filling means more deliciousness, just make sure it’s sealed well to avoid leaks!
Step 8
Now, it’s time to cook. Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Once the oil is shimmering, carefully place the shaped hotteok into the pan. Frying them ensures a crispy exterior and a gooey, sweet interior.
Step 9
Cook the hotteok for about 2-3 minutes on the first side until golden brown and slightly crispy. Then, flip them over and cook for another 2-3 minutes. You’ll know they’re perfectly done when they have a beautiful golden-brown color on both sides. Serve immediately while warm for the best texture and flavor!
