Dish · korean
Hotteok
A yeasted dough stuffed with brown sugar, cinnamon, and sometimes nuts, flattened on a griddle and fried until the outside crisps while the filling melts into hot syrup inside. Eaten by hand, straight off the griddle.
Where it comes from
Hotteok is generally traced to Chinese immigrants who settled in Korean port cities in the late 19th century, bringing a stuffed griddle bread that Korean vendors adapted with a sweet, syrupy filling and sold as street food, especially in winter.
What cooks argue about
The technical fight is flattening: a flat weighted press right after the dough hits the griddle seals the filling in evenly, while pressing by hand risks tearing the dough and leaking hot syrup.
Versions
Nobody has published a hotteok here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
all purpose flour
brown sugar dark
cinnamon
active dry yeast