Hotteok Korean Pancake

Serves 4
Time 1 hour 15 minutes


1 tsp instant dry yeast
1 tsp sugar
½ cup warm water
2 ½ cups plain flour
½ tsp salt
½ cup lukewarm milk

400g red bean paste
¼ cup brown sugar
¼ tsp cinnamon
¼ cup crushed pistachios
2-3 tbsp maple syrup + extra to serve

2 tbsp extra virgin olive oil
2 tbsp unsalted butter


In a bowl combine all of the filling ingredients. Set aside.


Add a pinch of flour to a small bowl then add the sugar, yeast and warm water. Mix well then leave for about 20 minutes to activate – it should foam up.

Once the yeast has activated add it to a the bowl of an electric mixer with the flour and a pinch of salt. Turn the motor on and as it is mixing, slowly add the warm milk. Let the machine knead it into a ball, then once the dough has kneaded allow to proof at 35°C (or room temperature) for about 40 minutes, or until the mixture has risen and almost doubled in size.

When the dough is ready, roll out into a long log shape and slice into approximately 12 even slices. Roll between your hands to form balls and set aside.

Put one of the balls of dough into your hand and flatten it slightly, making a dent into the middle so that you can add about a teaspoon of filling onto it. Seal the dough by gathering the edges together and enclosing the filling in the dough ball. Repeat this for the remaining dough.

Heat a frying pan on medium heat and add the extra virgin olive oil. Place a few stuffed dough balls into the pan and cook it on medium heat until the bottom side is lightly golden brown (about 30 seconds). Flip it over and press the dough down gently with a spatula to flatten. Add the butter and cook until the bottom part is golden brown (about 1 min). Flip the pancakes over one last time then reduce the heat to low. Cover the pan with a lid and cook until the sugar filing fully melts (about 1 min). – It is still edible if you don’t further cook with a lid on but not all the sugar filling will be melted.


Serve with maple syrup and a dusting of icing sugar.