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A stack of five Hodduk (Korean Sweet Fried Pancakes) on a white plate with the top cut to show center.
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Hodduk (Korean Sweet Fried Pancake)

A recipe for Hodduk (호떡, Hotteok)! These pan-fried pancakes are stuffed with a gooey cinnamon nut filling.
Course Dessert
Cuisine Korean
Keyword bread, dessert, Korea, Korean, pancake
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time: 20 minutes
Total Time 1 hour
Servings 4 -8 Servings

Ingredients

Dough:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup rice flour
  • 1 tablespoon instant dry yeast
  • 1 tablespoon granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 cup milk powder
  • 1/2 cup water

Filling:

  • 1/2 cup walnuts or pine nuts
  • 1/2 cup brown sugar
  • 1/4 cup honey powder or granulated sugar
  • 1 tablespoon ground cinnamon

For serving:

  • 1/4 cup vegetable oil
  • 1 pint vanilla ice cream for serving

Instructions

To make the dough:

  • Combine all-purpose flour, rice flour, yeast, granulated sugar, salt and milk powder in a bowl.
  • On the stove or in the microwave, heat 1/2 cup water until it steams and let it cool until you can place your finger in it; it should be very warm but not hot (about 115˚F). Pour over the dry mixture.
  • Knead dough in bowl with your hands for about 2 minutes, or until you form a smooth ball.
  • Cover bowl with plastic wrap and let it sit at room temperature for 20 minutes so the yeast will work its magic and proof the dough.

To make the filling:

  • While the dough rises, make the filling. Roughly chop the nuts and mix with brown sugar, honey powder, and cinnamon; divide the mixture into 8 piles.
  • Portion out the dough into 8 equal-sized pieces and roll each into a ball with lightly floured hands. Using your hands, flatten each into a pancake. In the center of each pancake, lightly press down a pocket the size of a silver dollar.
  • Add a pile of filling to this center pocket. Close the pancake so the filling is sealed to form a new ball. Gently pat the balls down to form disks (say that three times!).
  • Add the vegetable oil to a large frying pan and heat on medium until shimmering-hot. Working in batches, place a few pancakes seal side down and fry for 2 to 3 minutes on each side, or until puffed, golden brown and cooked through. Place the finished ones on a paper-towel-lined plate to remove any extra oil.
  • Serve with a scoop of vanilla ice cream.