Korean Hotteok with Brown Sugar Seeds
Korean skillet pancakes filled with brown sugar, cinnamon, sunflower seeds and pumpkin seeds. Allow about 128 minutes, including active preparation, up to 75 minutes rising, batch frying and a brief rest; a cool room may require a longer rise.
- alcohol-free
- dessert
- hotteok
- Korean dessert
- pancakes
- skillet
- street food
- Vegan
- world desserts
Shopping options
Check ingredients to include themPackage used · most used first
active dry yeast · 2.25 Teaspoon
Kroger® Active Dry Yeast
100%
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all-purpose flour · 2.5 Cup
Kroger® Bleached All Purpose Flour
14%
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sunflower seeds · 3 Tablespoon
Simple Truth® Roasted Unsalted Sunflower Kernels
10%
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vegetable oil · 4 Tablespoon
Kroger® 100% Pure Vegetable Oil
6%
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pumpkin seeds · 3 Tablespoon
Simple Truth® Raw Pepitas
6%
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ground cinnamon · 1 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
2%
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packed light brown sugar · 0.5 Cup
Kroger® Light Brown Sugar
1%
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granulated sugar · 1 Tablespoon
Kroger® Pure Cane Granulated Sugar
1%
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kosher salt · 1 Teaspoon
Kroger® Coarse Kosher Salt
0%
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warm water · 1 Cup
Tap water
0%
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Cost Summary
· only what you use
per serving · 6 servings
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Cook this recipe
- all-purpose flour-2 1/2 cups
- warm water-1 cup
- packed light brown sugar-1/2 cup
- vegetable oil-1/4 cup
- sunflower seeds-3 tablespoons
- pumpkin seeds-3 tablespoons
- granulated sugar-1 tablespoon
- active dry yeast-2 1/4 teaspoons
- kosher salt-1 teaspoon
- ground cinnamon-1 teaspoon
Mix the flour, yeast, granulated sugar, salt, warm water and one-quarter of the oil until a sticky, shaggy dough forms.
Cover the bowl with a kitchen towel and let the dough rise in a warm spot until puffy and nearly doubled, about 60 to 75 minutes.
In a small bowl, combine brown sugar, ground cinnamon, sunflower seeds, and pumpkin seeds until the filling is evenly mixed.
Deflate the risen dough gently and divide dough and filling into matching equal portions. Use one-quarter of the oil to lightly coat your hands and work surface.
Enclose each filling portion completely and pinch the dough edges tightly shut. Flatten each dough portion to about 5 inches across, keeping the center thick enough to support the filling; gather the edges without stretching them thin.
Pan-fry the sealed pancakes seam-side down over medium heat until golden underneath, about 2 minutes. Use half the remaining oil and leave room to turn and flatten each pancake.
Use caution around the hot skillet and oil to avoid splatter burns.
Flip the pancakes, then press each gently with a spatula and a small flat-bottomed cup to form wide filled pancakes about 1/2 inch thick. Cook until the second side is deep golden and crisp, about 2 to 3 minutes.
Press lightly so the seams do not burst and release very hot sugar filling.
Cook until the dough has no wet center and the filling has melted, lowering the heat if the outside browns first. After flipping again, start checking after about 1 minute. Cook remaining batches with the reserved oil.
Keep the heat moderate to reduce the chance of leaking sugar scorching in the skillet.
Let the hotteok rest for 2 to 3 minutes before serving, since the molten brown sugar filling will be very hot.
Let the pancakes cool briefly before eating because the molten sugar filling can burn skin or mouths.
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