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Be transported to the streets of Seoul with this recipe for a popular street food - a sweet pancake with a gooey sugar filling!

Let's start cooking!

Water, sugar and dry yeast in cylinder

Step 1 - Activate yeast

  • In a small bowl or measuring jug, add warm water, 2 Tbsp sugar and 2 tsp dry yeast. Stir to mix, then set aside for 10 minutes for the yeast to activate.
Mixed pancake batter and filling

Step 2 - Combine pancake batter and filling

  • In a mixing bowl, add 2 cups flour, ½ tsp salt, 1 Tbsp vegetable oil and yeast mixture. Combine, then cover and set aside batter to proof for 1 hour.

    Use bread flour for more of a chewy texture.
  • In another mixing bowl, add ¼ cup brown sugar, ½ tsp cinnamon powder and ground peanuts. Mix well and set aside.

Stuffed pancake dough with brown sugar, cinnamon powder and peanut filling

Step 3 - Stuff pancakes

  • In a pan on medium heat, add ¼ cup vegetable oil.
  • Coat your hands with vegetable oil. Take about 80 g of dough (slightly smaller than a tennis ball) and flatten in the palm of your hand. Add 1 Tbsp filling, quickly pinch ends together, shape into a puck and drop into hot oil, with the pinched side on the surface of the pan.
A popular winter food, this goes great with a glass of steamed milk, and drizzled with golden syrup.
Fried pancake batter on pan

Step 4 - Fry pancakes

  • Fry for about 1 minute on each side, or until golden brown. Remove and leave to drain on paper towels.
Frying the sealed ends of the hotteok first ensures the pancake doesn’t split open while frying, and instead seals in the pancake filling further.

Plate and serve!

Delicious warm hotteok served with ground peanuts

Serve hot!

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