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✅ Quick Summary
- Hotteok is a sweet Korean pancake with a gooey brown-sugar filling—crispy outside, syrupy inside.
- To make it vegan, you usually just need to skip dairy/egg and use plant-based ingredients (most classic versions can be naturally vegan).
- The best texture comes from gentle pan-pressing and not overfilling (so it doesn’t burst).
🧭 Quick Routine Box (3–4 steps)
- Mix a simple dough and let it rest until it feels softer and easier to stretch.
- Make filling: brown sugar + cinnamon + chopped nuts (adjust to taste).
- Stuff, seal, and pan-cook on moderate heat, pressing gently to spread.
- Cool slightly before biting—hot syrup can burn (then enjoy with tea).
The first time I made hotteok at home, I overfilled one and it burst—still delicious, but that’s when I learned: less filling = cleaner syrupy center.
Results can vary depending on dough hydration, pan heat, and how tightly you seal the filling.
What is hotteok (and what makes it “street-food perfect”)
Hotteok (호떡) is a Korean winter street-food favorite: a soft dough pancake filled with brown sugar (often with cinnamon and nuts),
cooked until the outside is golden and crisp, and the inside turns into a warm syrup.
The “street-food feel” comes from two things: a gentle press in the pan and patience—so the sugar melts without burning the outside.
Vegan ingredients (simple swaps)
Dough basics
- Flour
- Warm water
- Sugar (small amount)
- Salt
- Yeast (typical for fluffy texture)
- Neutral oil (for cooking + a softer dough)
Filling
- Brown sugar
- Cinnamon
- Chopped nuts or seeds (optional, but adds texture)
Tip: Some people add a splash of plant milk to the dough, but you don’t have to—hotteok can be great with just water-based dough.
How to make vegan hotteok (step-by-step)
⚠️ Safety note: hot sugar syrup can cause burns. Let hotteok cool a bit before biting, and avoid pressing too aggressively if syrup is bubbling.
Step 1) Rest the dough until it’s stretchy
Mix your dough and let it rest until it becomes softer and easier to stretch. If it keeps snapping back, it likely needs more resting time.
Step 2) Make the filling and don’t overpack it
Mix brown sugar + cinnamon + nuts. Start with less filling than you think—overfilling is the #1 reason hotteok bursts and leaks.
이미지 설명: 속은 ‘조금 덜’ 넣는 게 터짐을 막는 가장 쉬운 방법이에요.
Step 3) Pan-cook and press gently
Place the sealed dough ball seam-side down in a lightly oiled pan. Once the bottom sets, press gently to spread it out.
Medium heat is usually more forgiving than high heat—so the syrup melts without scorching.
이미지 설명: 센 불보다 ‘중간 불 + 천천히’가 바삭함과 시럽을 둘 다 살려줘요.
Common mistakes + quick fixes (bursting, not crispy, too dry)
Mistake 1) Hotteok bursts and syrup leaks
Fix: use less filling, seal more carefully, and press more gently. If it still leaks, lower heat so the sugar melts more slowly.
Fix: use less filling, seal more carefully, and press more gently. If it still leaks, lower heat so the sugar melts more slowly.
Mistake 2) Not crispy (soft and pale)
Fix: make sure the pan is preheated, use enough oil, and press a bit thinner. Moist dough can also need a slightly longer cook on moderate heat.
Fix: make sure the pan is preheated, use enough oil, and press a bit thinner. Moist dough can also need a slightly longer cook on moderate heat.
Mistake 3) Too dry or bready
Fix: the dough may be too stiff or under-rested. Next time add water gradually and rest longer so it stretches easily.
Fix: the dough may be too stiff or under-rested. Next time add water gradually and rest longer so it stretches easily.
Mistake 4) Outside browns too fast
Fix: lower heat. Hotteok is a “slow and steady” snack—syrup needs time to melt without burning.
Fix: lower heat. Hotteok is a “slow and steady” snack—syrup needs time to melt without burning.
Storage & reheating (keep it gooey)
Hotteok is best fresh, but you can still enjoy leftovers. Store them and reheat gently in a pan to bring back some crispness.
Texture will vary depending on thickness and how much syrup is inside.
이미지 설명: 한 김 식힌 뒤 갈라보면 시럽이 더 안정적으로 ‘쭉’ 늘어나는 편이에요.
FAQ
Q1. Is hotteok usually vegan?
A. Often it can be, but recipes vary. Some versions use milk or other additions. If you’re vegan, choose a water-based dough and plant-based ingredients.
A. Often it can be, but recipes vary. Some versions use milk or other additions. If you’re vegan, choose a water-based dough and plant-based ingredients.
Q2. Why does my hotteok keep bursting?
A. Most commonly it’s overfilled or not sealed well. Heat that’s too high can also make syrup expand and force leaks—results vary by pan and dough.
A. Most commonly it’s overfilled or not sealed well. Heat that’s too high can also make syrup expand and force leaks—results vary by pan and dough.
Q3. Can I use white sugar instead of brown sugar?
A. You can, but brown sugar usually gives a deeper syrupy flavor. If you use white sugar, cinnamon and nuts can help add warmth.
A. You can, but brown sugar usually gives a deeper syrupy flavor. If you use white sugar, cinnamon and nuts can help add warmth.
Q4. Do I need yeast?
A. Many classic styles use yeast for a softer, stretchier dough. Some quicker versions exist, but texture can change—pick what fits your time and preference.
A. Many classic styles use yeast for a softer, stretchier dough. Some quicker versions exist, but texture can change—pick what fits your time and preference.
Q5. How do I keep it crispy after cooking?
A. Hotteok softens as it sits. Serving right away helps most. Reheating in a pan can bring back some crispness, but results vary.
A. Hotteok softens as it sits. Serving right away helps most. Reheating in a pan can bring back some crispness, but results vary.
Today’s challenge: make one hotteok with “less filling than you want” and notice how much cleaner (and gooier) the center becomes.
도움이 되셨다면 공감 ❤️ 눌러주시고 댓글로 궁금한 점 남겨주세요!