Ssiat Hotteok: Korean Sweet Pancakes with Seeds

The first bite breaks through a golden crust, then reaches soft dough and warm cinnamon sugar. The seeds arrive with a different texture: roasted, crisp, and loose enough to tumble from the cut edge. This home version keeps that contrast by cooking the pancakes first and adding the seed mixture afterward.

Allergens

Contains wheat and peanuts. Check the labels on seeds and other packaged ingredients for additional allergen information.

Ingredients (Metric & US)

Step-by-Step Instructions

1. Mix the dough. Stir the all-purpose flour, dry glutinous rice flour, instant yeast, granulated sugar, and salt together. Add the lukewarm water and 15 ml (1 tbsp) oil. Mix and knead in the bowl for 4–5 minutes until evenly combined. The dough should be soft and tacky; use a scraper instead of adding handfuls of flour.

   

2. Let it rise. Cover the bowl and leave in a warm place until the dough is roughly doubled and visibly airy, about 60 minutes. A cool kitchen may take longer; judge the dough rather than the clock.

   

3. Prepare the two fillings. Mix the brown sugar and cinnamon in one bowl. In another, combine the roasted sunflower kernels, pumpkin seeds, and chopped peanuts. Keep the seeds separate from the sugar. Divide each mixture into eight roughly equal portions.

   

4. Shape and seal. Lightly oil your hands with a little of the frying oil. Gently deflate the dough and divide into eight pieces. Flatten one piece into a palm-sized disc, keeping the center slightly thicker. Add one portion of cinnamon sugar, gather the edges, and pinch closed. Keep sugar off the seam. Shape only as many as will fit comfortably in the pan.

   

5. Pan-fry in batches. Coat the base of a heavy skillet with some of the remaining frying oil and heat over medium-low heat. Place the filled dough seam-side down. Cook for about 1 minute to set the seam, turn, and gently flatten with an oiled spatula to about 10 cm (4 inches) across. Cook for another 2–3 minutes, then turn again and cook for 1–2 minutes as needed, until both sides are golden and the edges are cooked through. Lower the heat if the surface browns too quickly. Replenish oil between batches from the measured amount.

   

6. Open and fill. Transfer to a rack briefly. Hold each pancake with tongs and carefully snip a pocket along one edge with kitchen scissors, leaving the rest intact. Keep the opening facing upward and add one portion of the seed mixture. If you find raw dough inside the first pancake, finish cooking it before adding seeds and adjust the heat or thickness for the next batch. Let the hot sugar cool enough for eating, then serve.

   

Notes

Timing includes about 60 minutes of rising. Cook time assumes batches of two or three; pan size and room temperature affect the total. Equipment: mixing bowl, scale, dough scraper, heavy skillet, broad spatula, tongs, kitchen scissors, and rack.

Chef's Secret Touch

• Leave the pumpkin seeds slightly coarse and chop the peanuts finer. That mix gives a distinct crunch without large pieces forcing the pocket open. Add the seeds just before serving.