Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Dough
Filling
Pan
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; heavy frying pan; spatula; rolling pin; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Dough · About 60 min
- Mix 300 g plain flour, 200 ml warm water, 4 g instant yeast, 20 g sugar, ¼ tsp salt, knead 5 minutes, cover and rise 60 minutes until doubled.
Check: Look for this result: doubled.
Fill · About 8 min
- Mix 80 g brown sugar, 50 g walnuts, chopped, 1 tsp cinnamon. Divide dough into eight; flatten, add filling and pinch seams closed.
Fry · About 5 min
- Heat 40 ml neutral oil in portions. Fry buns seam-side down, flatten gently and cook 3–4 minutes per side over medium-low heat. Cool 5 minutes; sugar filling is very hot.
Check: Both sides are golden, the dough is cooked through, and the sugar filling has melted.
Tips
- Seal each bun tightly to stop molten sugar leaking.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use sunflower seeds instead of walnuts.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Hotteok.
FAQ
What matters most when making Hotteok?
Seal each bun tightly to stop molten sugar leaking.
What can I substitute in Hotteok?
Use sunflower seeds instead of walnuts.
Can I prepare Hotteok ahead?
Prepare and cool the filling one day ahead, then refrigerate it. Mix and rest the dough as directed on the serving day; keep the filling cold until shaping Hotteok.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
