Comments on: Hotteok (호떡)- Korean Sweet Dessert Pancake

By: JinJoo

JinJoo — Sat, 07 May 2022 21:45:44 +0000

In reply to Refilwe. Hi, I'm so glad you found my recipe to your liking! Wow and honored that it will be served for a party of 50 people!! I hope you will share that my blog too..;) So, you really don't need any change in the recipe -I would say to use my recipe just multiply the amounts you need. It should be much different whether it's for 5 or 50. Except of course, if you don't have a big mixer, you will need to do it smaller batches.

By: Refilwe

Refilwe — Wed, 04 May 2022 11:06:50 +0000

Hi JinJoo, I’ve been practicing how to make hotteok and each time it came out really oily! i think my dough consistency was too wet – so the oil seeped in. But thank goodness for your article on The Berkshire Eagle. I tried your hotteok recipe from there (with rice flower and cornstarch additions) and it came out perfectly. I have a party coming up next month and would like your help with the measurements for 50 people. Thank you so much!

By: Josephine

Josephine — Fri, 28 Jan 2022 04:45:34 +0000

I came across your blog and am happily perusing your recipes. Have read the wonderful comments for your Milk Bread recipe and will shortly be making it as well as this pancake one, and can’t wait. But I read your comments about your intolerance to gluten. I went gluten free a number of years ago and felt so much better doing so. Then I came across Sunrise Flour Mill’s Heritage flours, which claimed that people who could not tolerate regular flours could tolerate it. Well, I gave it a try creating my starter, which I keep in my refrigerator, and have made sourdough bread many times without suffering any digestive issues. So, I thought I would pass this along to you in case you wish to give it a try. The flour is a bit more expensive than the flour you get in the market, but I don’t mind it, if it means I can eat my bread. They have Bread, White, Whole Wheat and Pastry flours. I will be using their flours when doing your recipes. Thank you so very much for your recipes with such good instructions and videos.

By: JinJoo

JinJoo — Thu, 16 Dec 2021 05:57:42 +0000

In reply to Hanna. Yay!! Awesome!! So happy that you are enjoying cooking more at home. There's hardly any place that sells hotteok where I live too so we make this pretty often. Thank you so much for letting me know. Cheers!

By: Hanna

Hanna — Wed, 15 Dec 2021 01:08:39 +0000

Great recipe! I live in Texas where the Korean food isn’t very good so I have been very interested in cooking lately (I’m sure you noticed haha). These came out good! I experimented with half brown / half white versus all white and the all white sugar version was better. The half brown sugar version covered up the sweet cinnamon flavor where as the white sugar enhanced it. Most places do not sell hotteok so it was great to be able to make it at home.

By: JinJoo

JinJoo — Mon, 11 Oct 2021 17:37:04 +0000

In reply to Anna. Ooh! That's great that you were able to improvise. Your changes all sound delicious! You can also just do it with regular flour only - I like to add sweet rice flour for the extra chewy texture but not a must. Thank you for sharing!!

By: Anna

Anna — Fri, 08 Oct 2021 20:51:41 +0000

thank you for the recipe! I used all purpose flour with a bit of potato starch for elasticity (I had no sweet rice flour at hand) and roasted hazelnuts instead of walnuts and they came out delicious! I love the gooey carmelly filling 🙂

By: JinJoo

JinJoo — Mon, 23 Aug 2021 21:15:30 +0000

In reply to Clara. Yes Clara - the water amount has been corrected. It's 2 cups rice or regular or mix flour to 3/4cup warm water + 6 Tbs liquid total. Thanks for asking and hope you like it!

By: Clara

Clara — Mon, 23 Aug 2021 19:47:03 +0000

Hi. I read the comment from March 2020. Has the flour amount or the correct flour amount been changed? So its 1 cup flour total to 3/4 cup warm water+ 6 TBS water? I am looking at the recipe and its still 2 cups.

It took me a while to figure out sweet= glutinous rice flour.

Thank you for the recipe. I actually prefer hotteok flatter and with glutinous rice flour than the normal flour. I hated the puffy/ almost like doughnut hotteok and there was literally only 1 place that sold it the way I like it made every time we went to Seoul.

My children love hotteok so thank you for the recipe. It’s the favourite afternoon treat. Lol.

I am used to cooking with both plain rice and glutinous rice flours and prefer anything cooked with these ingredients.

By: JinJoo

JinJoo — Tue, 16 Feb 2021 18:19:03 +0000

In reply to Becca. You can proof it in the fridge and it will be fine for 2-3 days. Will be good to leave it out and come to room temp before cooking for 1-2 hrs. Enjoy!