Official Brown Sugar Walnut Hotteok Tutorial
Official brown-sugar cinnamon walnut hotteok technique. The video uses water in dough while FOOD uses milk; follow FOOD quantities and milk, wheat and walnut allergen warnings.
Official cooking video · Maangchi · YOUTUBEBrown Sugar Cinnamon and Walnut Korean Hotteok
Eight crisp Korean hotteok pancakes filled with gooey brown sugar, cinnamon and walnuts, two each for four people.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Warm 170 ml milk to about 35–40°C. Mix 220 g flour with 4 g yeast, 15 g white sugar and 3 g salt, add milk and knead 5–7 minutes. Milk that is too hot can inhibit the yeast.
- 02
Cover dough and proof in a warm place around 60 minutes until about 1.5–2 times its original size. Combine 70 g brown sugar, 2 g cinnamon and 40 g chopped walnuts.
- 03
Oil hands lightly, divide dough into eight, flatten each piece in your palm and fill with one-eighth of the cinnamon-sugar-nut mixture. Seal edges tightly to keep syrup inside.
- 04
Heat remaining oil over medium-low heat, place hotteok seam-side down and fry 2 minutes. Flip and press gently to flatten, cover and cook 2–3 minutes, then turn once more for 1–2 minutes until the dough is fully cooked.
- 05
Remove when golden on the outside and no raw flour dough remains in the thickest part. The melted brown-sugar filling can still be extremely hot after cooling five minutes. Carefully open one to check the center is safe to eat and allow additional cooling as needed, especially before serving to children. Serve two pancakes per person.
Before you cook
Contains wheat, milk and walnuts. Never taste raw flour dough and cook the centers through. Molten brown-sugar filling can cause serious mouth burns; cool before eating. Five minutes of cooling alone does not ensure the brown-sugar filling is safe to eat; check the middle.
Allergens: wheat, milk, walnuts (tree nuts)
Image & source credits
AI-generated illustration; this is not an actual food photograph.
AI-generated food illustration, not a photograph of actual prepared or tested hotteok.
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