🇰🇷 South Korea · Dessert
Ssiat Hotteok
By eatmundo · July 12, 2026
A beloved Busan street food, these sweet pancakes are stuffed with a mixture of brown sugar, cinnamon, and crunchy seeds. They are fried until golden and blisteringly hot.
Ingredients
check them off as you prepareHow to Make It
- 1
Combine 400g of wheat flour, 5g of yeast, and 250ml of warm water in a bowl to make a soft dough.
- 2
Knead the dough for 5 minutes until smooth, then cover and let it ferment in a warm place for 40 minutes.
- 3
Mix 100g of brown sugar and 5g of cinnamon in a small dish to prepare the sweet filling.
- 4
Take a handful of dough, flatten it in your palm, and place a spoonful of the sugar-cinnamon mix in the center.
- 5
Fold the edges of the dough over to seal the filling completely, ensuring no gaps remain.
- 6
Heat 50ml of oil in a non-stick pan over medium heat until it shimmers.
- 7
Fry each pancake for 2 minutes on each side, pressing down firmly with a spatula to create a flat, crispy disk.
- 8
Fill the centers with chopped nuts or seeds and serve immediately while the sugar syrup is molten.
Frequently Asked Questions
What type of flour is best for Ssiat Hotteok dough?+
Use all-purpose flour or a mix of all-purpose and glutinous rice flour to achieve the signature chewy texture.
How do I prevent the brown sugar filling from leaking during frying?+
Ensure the dough is sealed tightly around the sugar mixture and avoid overfilling; use a spatula to flatten the pancake gently after placing it in the pan.
At what temperature should I cook the hotteok?+
Cook on medium-low heat to ensure the sugar filling melts into a syrup without burning the outside of the dough.
Can I use different nuts for the seed filling?+
Yes, sunflower seeds, pumpkin seeds, chopped peanuts, or walnuts work perfectly to provide the traditional crunch.
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