Korean Hotteok

A golden pancake with a crust that snaps under the teeth to release a burning cinnamon syrup. The crumb remains soft and elastic, contrasting with the crunch of roasted walnuts.

• Prep time: 30 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 617
• Protein: 11 g
• Carbs: 89 g
• Fat: 24 g

Ingredients

• 300 g Wheat flour
• 200 ml Whole milk ( lukewarm )
• 15 g Fresh baker's yeast
• 1 tbsp White sugar
• 1 pinch Gray sea salt
• 100 g Brown sugar
• 1 tsp Cinnamon ground
• 50 g Walnut kernel ( crushed )
• 50 ml Sunflower oil

Instructions

1. Yeast activation

   In a bowl, dissolve the fresh baker's yeast in lukewarm whole milk. Add the white sugar and let it bubble for 10 minutes: you should see an active foam forming on the surface.

2. Dough work

   Pour in the wheat flour and a pinch of grey sea salt. Mix with a spatula then knead until the dough is smooth. It should be sticky and supple. Cover and let it rise for 1 hour at room temperature until it doubles in size.

3. Filling preparation

   While the dough rises, coarsely crush the walnuts. Mix them with brown sugar and ground cinnamon in a small container. This mixture will turn into syrup during cooking.

4. Shaping the discs

   Generously oil your hands. Take a ball of dough, flatten it into a disc in your palm. Place a spoonful of filling in the center, then close the dough, sealing the edges well to trap the sugar.

5. Sear and flatten

   Heat the sunflower oil in a pan. Place the balls, seam side down. After 30 seconds, flip them and flatten them with a spatula. Brown for 2 to 3 minutes per side until the crust is dark brown and rigid.

Chef's tips

• Oil your hands well before touching the dough, otherwise it will stick and you won't be able to seal the edges.
• Do not press too hard with the spatula at first, wait for the heat to soften the sugar to flatten without piercing the dough.

Storage

Keep them for 2 days in the fridge. Reheat them in a pan without fat to regain the crispness.