Korea

Hotteok

Crisp, chewy pancakes with a molten brown sugar centre. Winter street food you'll burn your tongue on.

90 minTime

9 gProtein each

mildSpice

Make it your way

Grandma's wayYeasted pancakes stuffed with brown sugar, cinnamon and seeds.

The original

466kcalsame

9 gproteinsame

3 gfibresame

90minutessame

Hotteok.

Per serving, worked out from the ingredient table.

Maida (all-purpose flour, plain flour)2 cups

Glutinous rice flour (sweet rice flour)¼ cup

Instant dry yeast1 tsp

Sugar1 tbsp

Salta pinch

Milk⅔ cup, warm

Jaggery⅓ cup grated (or dark brown sugar)

Cinnamon powder½ tsp

Sesame seeds1½ tbsp, toasted

Cooking oil (vegetable oil)3 tbsp

6 steps

1Mix flours, yeast, sugar, salt and warm milk into a soft, sticky dough. Cover and rest 1 hour.
2Mix jaggery, cinnamon and sesame for the filling.
3With oiled hands, flatten a piece of dough, add a spoon of filling and pinch closed.
4Fry seam side down in oil on medium for a minute, flip and press flat with a spatula.
5Cook until both sides are crisp and golden.
6Serve warm, carefully: the filling is very hot.

Serve it like this

Fold each hot pancake in a paper cup or napkin and serve straight from the pan, with tea or coffee alongside.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.