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Korean Cuisine with Jisu – Hotteok (Korean Pancakes)

Serves 8


tsp = teaspoon tbsp = tablespoon


2 cups flour

½ cup glutinous rice flour

2 pinches salt

½ tsp cinnamon powder

1 ½ cup warm water

1 tbsp dry yeast

2 tbsp sugar

Filling #1:

1/3 cup crushed peanuts

2/3 cups brown sugar

1 tbsp cinnamon powder

Filling #2:

2/3 cups sunflower seeds

2/3 cups pumpkin seeds

1/3  cup almond slices


  • Mix all the dough ingredients and let it rise for about an hour.
  • Mix Fillings #1 and #2, put aside.
  • Put some oil on your hands. Split dough into 8 balls. Put filling #1 into each ball.
  • Put enough oil into a pan so that it covers the bottom of it.
  • Put ball with filling #1 into the pan, the closed side facing down.
  • Flip when golden brown. Use a flat spatula and press it down as much as you can, so that it resembles a pancake.
  • Using a pair of scissors, make a mouth out of the pancake and fill it with filling #2.



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