Judy Joo's recipe for authentic Korean Salted Caramel Hotteok Pancakes

Published Sunday, Feb 1 2015, 17:00 GMT  |  By  |  Add comment
Forget your usual idea of a pancake; Hotteok is Korean's own version, which involves stuffing them with yummy treats like syrup and nuts. Sounds good, right?

TV chef Judy Joo will be showing viewers how to make this traditional treat on her new show, Korean Food Made Simple. Judy's recipe uses salted caramel for the filling, by combining together peanuts, cinnamon, muscovado sugar and salt.

Speaking about the dish, she said: "I love the fried dough's toothsome texture and the sweet filling of these oozing decadent treats. Feel free to make up your own version as well - I've seen these pancakes with everything from walnuts and honey, to sesame seeds inside. You'll love the texture."

Judy Joo's salted caramel hotteok pancakes

© Food Network


  • For the dough:
  • 360ml whole milk
  • 2 tablespoons granulated white sugar
  • 1 packet (7 grams/0.25 ounces) instant dry yeast
  • ½ teaspoon kosher salt or sea salt
  • 225g strong or bread flour, plus additional for dusting
  • 1 cup (150 grams) sweet glutinous rice flour
  • 4½ teaspoons (20 grams) corn flour or corn starch
  • For the filling:
  • 75g peanuts, crushed roughly
  • 1 tablespoon ground cinnamon
  • ¾ teaspoons kosher salt or sea salt
  • About 235ml vegetable oil for frying, or any neutral flavored oil


1 For the dough: In a small saucepan, warm the milk up slightly and whisk in the sugar and yeast making sure they are dissolved completely. Let stand in a warm place to activate, about 3-5 minutes, or until bubbly.

2 In a large bowl combine the salt and all three of the flours. Slowly pour in the warm milk and yeast mixture. Mix gently with a wooden spoon until a uniform, but slightly sticky dough forms. Shape into a ball and cover the bowl with a damp cloth.

3 Leave to rise in a warm place, until doubled in size, about 1½ to 2 hours. Knock the dough down and let rise again until doubled in size, another 1½ hours.

4 For the filling: In a small bowl, mix together the muscovado sugar, peanuts, cinnamon, and salt.

5 After the dough has risen the second time, dust a clean surface with flour and knock the dough out on to it. Dust the top of the dough with some more flour and it knead a couple of times. Shape the dough into a fat long log. Divide the dough into 10 even pieces and shape into balls (about 75 grams/2.6 ounces each).

6 Cover with plastic wrap. Dusting with flour as necessary to prevent sticking, press a dough ball into a 4-inches/10 centimeters in diameter round disk using your fingertips. Place the disk in your hand and cup it slightly. Scoop in about 1½ to 2 tablespoons of the sugar mixture into the center of the disk. Seal closed by pinching the edges together at the top wrapping the dough around the filling.

7 Once sealed, reshape gently making a round ball. Set down with the seam side down on a well-floured surface. Cover with plastic wrap.

8 Repeat forming pancakes with the remaining dough and filling. Place a large nonstick skillet over medium high heat and coat generously with oil, about 3 to 4 tablespoons.

9 Working in batches of 3, place the pancakes seam side down on the frying pan and immediately flatten them gently with a spatula. Fry over medium to medium low heat for about 3-4 minutes each side, until dough is golden crispy brown and slightly springy to the touch.

10 Transfer to a wire rack as done. Wipe your pan clean with a paper towel in between batches and use fresh oil with each batch. Let pancakes cool slightly before eating. Be careful not to burn yourself in your haste to gobble these up as the insides are hot and oozing.

Prep Time

50 minutes (plus 3 1/2 hours for dough to rise)

Cook Time

30 minutes

Nutrition Information

Makes 10 pancakes (75g each)

Korean Food Made Simple airs on Food Network

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