Place of origin
|Dough: wheat flour, water, milk, sugar, yeast
Filling: brown sugar, honey, peanuts, cinnamon
The dough for hotteok is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle with a special tool with a stainless steel circle and wooden handle as it cooks.
In South Korea, ready-made dry hotteok mix is commercially available in plastic packages. The mix also comes with a filling consisting of brown sugar and ground peanuts or sesame seeds.
It is generally believed that hotteok originated from Chinese merchants who immigrated to Korea after the late 19th century. Unlike many Chinese pancakes, which often contain savory meat fillings, hotteok are stuffed with sweet fillings, to suit Koreans' tastes.
The types of hotteok have been changing continuously although many favour the traditional cinnamon and peanut filling. Many variations have developed since the early 21st century, such as green tea hotteokphoto, pink bokbunja hotteok, corn hotteok, and more. Commercial "hotteok" products are developed and sold by companies "Samyang", "Ottogi" and "CJ". The products are designed to be able to cook at home.
Hotteok is usually eaten during the winter season. Due to its high sugar content, a single hotteok may have as many as 230 calories.
- Goldberg, Lina "Asia's 10 greatest street food cities" CNN Go. 23 March 2012. Retrieved 2012-04-11
- (Korean) Hotteok at The National Institute of the Korean Language Dictionary
- (Korean) Recipe for hotteok at Naver kitchen
- (Korean) Snack mix popularity on the rise, Yonhap News, 2010-01-07. Retrieved 2010-06-27.
- (Korean) Hotteok, Kyunghyang News, 2003-11-20. Retrieved 2010-06-27.
- (Korean) Winter snacks, Kukinews, 2007-01-07.
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