Name: Brown-sugar stuffed Korean pancakes (Hotteok)
Total time: 100 min
Yield: 6
Cuisine: Korean
Ingredients: Plain flour — 2 paper cups (180 g); Water — ¾ paper cup (135 ml); Dry baker’s yeast — 1 small teaspoon (3 g); Sugar — 1 level eating spoon (12 g); Salt — ¼ small teaspoon (1.5 g); Brown sugar for the filling — 4 level eating spoons (50 g); Walnuts, finely chopped — 1 level eating spoon; Ground cinnamon — ½ small teaspoon; Neutral oil — 4 level eating spoons (60 ml)

01 / Before you start

Ingredients

6 servings

Household amounts

For 6 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Actual cup and spoon sizes vary. Fill flour loosely and level it without pressing. Vegetable volume is after cutting, loosely filled. Amounts are approximate; the smaller g/ml amounts are the original reference. For a pack portion, use the stated label weight and divide the contents evenly.

King Arthur Baking

Ingredient flexibility

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Plain flour2 paper cupsOriginal amount: 180 g
Essential
Needed for this batter or coating to hold together. Keep the listed wheat flour; nut flour or starch is not a direct same-amount swap.
Water¾ paper cupOriginal amount: 135 ml
Essential
Keep the listed cooking liquid; it controls hydration and sauce consistency. Use drinking water.
Dry baker’s yeast1 small teaspoonOriginal amount: 3 g
Substitute available
If Dry baker’s yeast is unavailable

Use instead
Active dry or instant baker’s yeast

Amount of replacement
about 1 small teaspoonReference amount: 3 g

Follow the replacement yeast’s activation instructions and let the dough double. Rising time can change. Baking powder is not a replacement for baker’s yeast.
Sugar1 level eating spoonOriginal amount: 12 g
Substitute available
If Regular granulated sugar is unavailable

Use instead
Caster sugar (fine granulated sugar)

Amount of replacement
about 1 level eating spoonReference amount: 12 g

Keep the stated sugar in the dough or batter. Liquid sweeteners change moisture and are not a direct substitute; any separate sugar dusting is optional.
Salt¼ small teaspoonOriginal amount: 1.5 g
Essential
Keep the measured salt in this dough formula. Omitting it changes flavour and the dough's behaviour; topping salt is a separate item.
Brown sugar for the filling4 level eating spoonsOriginal amount: 50 g
Substitute available
If Brown sugar for the filling is unavailable

Use instead
White granulated sugar

Amount of replacement
4 level eating spoonsReference amount: 50 g

Brown sugar gives a caramel note; white sugar gives a lighter flavor. Keep the stated amount and do not replace with liquid syrup.
Walnuts, finely chopped1 level eating spoon
Optional
Can be omitted. It adds nutty crunch (omit for a filling without nuts); skip it in the steps and keep the other listed amounts.
Ground cinnamon½ small teaspoon
Optional
Can be omitted. It adds warm cinnamon aroma; skip it in the steps and keep the other listed amounts.
Neutral oil4 level eating spoonsOriginal amount: 60 ml
Substitute available
If Neutral oil is unavailable

Use instead
Canola, sunflower or rice-bran oil

Amount of replacement
⅓ paper cupReference amount: 60 ml

Choose one unflavoured oil and use the amount shown. Toasted sesame oil changes the flavor and is not a neutral-oil equivalent.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Pour ¾ paper cup lukewarm water into a bowl; it should feel pleasantly warm, not hot. Stir in 1 eating spoon white sugar and 1 small teaspoon dry yeast. Rest 5 minutes; active dry yeast should show light bubbles.
Step 1
Step 2

Add 2 loosely filled paper cups flour and ¼ teaspoon salt. Mix into a soft sticky dough, adding no large extra handfuls of flour. Use about ½ spoon of the oil on your hands and another ½ spoon on the dough surface.
Step 2
Step 3

Cover and let rise in a warm draft-free place for 60 minutes, or until roughly doubled. In a small bowl mix 4 eating spoons brown sugar, ½ teaspoon cinnamon and 1 spoon finely chopped walnuts if using them.
Step 3
Step 4

With lightly oiled hands divide dough into 6 equal pieces and filling into 6 portions. Flatten each dough piece, put filling in the center, gather the edges and pinch completely closed. Keep sugar off the seam.
Step 4
Step 5

Heat 1 spoon oil in a pan over medium heat; cook 2 filled balls seam-side down for about 1 minute. Turn them and gently press with a broad spatula into small pancakes about 1 cm thick. Do not tear the dough.
Step 5
Step 6

Reduce to medium-low. Cook 2–3 minutes on each side, covering briefly if the center is thick, until dough is fully cooked and both sides golden. Repeat two more batches with the remaining 2 spoons oil. Cool 3–5 minutes before eating: melted filling is much hotter than the crust.
Step 6