Desserts: Ssiat Hotteok - How to prepare this Korean pancake


Ssiat Hotteok  is a variation of Hotteok, a popular Korean stuffed pancake. While traditional Hotteok is filled with brown sugar, cinnamon, and peanuts, Ssiat Hotteok is unique to Busan, where it includes a crunchy filling of various seeds (most commonly sunflower seeds, pumpkin seeds, sesame seeds, and more) in addition to the sweet syrup.

Hot, chewy on the outside and oozing with a nutty, sugary crunch on the inside, Ssiat Hotteok is especially popular in colder months and a must-try for food lovers visiting Korea.

Ingredients

For the Dough:

  • 2 cups all-purpose flour
  • 1/2 cup glutinous rice flour (for chewiness)
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tsp instant dry yeast
  • 3/4 cup warm water (more as needed)
  • 2 tbsp milk (optional, for richer dough)
  • 1 tbsp vegetable oil (plus more for frying)

For the Filling:

  • 1/3 cup brown sugar
  • 1 tsp cinnamon powder
  • 1/4 cup chopped peanuts or walnuts (optional)

For the Seed Mix:

  • 1/4 cup sunflower seeds (hulled)
  • 2 tbsp pumpkin seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp white sesame seeds
  • 1 tbsp pine nuts (optional)

You can adjust the seed mix to your liking.

Preparation

1. Prepare the Dough:

  1. In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy.
  2. Add all-purpose flour, glutinous rice flour, salt, and milk (if using). Mix until combined.
  3. Knead briefly until the dough comes together. Add a bit more water or flour if needed.
  4. Add 1 tbsp oil and knead again just to incorporate it.
  5. Cover with plastic wrap or a damp towel. Let rise in a warm place for 1–1.5 hours until doubled in size.

2. Prepare the Filling:

  1. Mix brown sugar, cinnamon, and nuts (if using) in a small bowl.
  2. Set aside.

3. Prepare the Seed Mixture:

  1. Toast all seeds in a dry pan over low heat until fragrant, about 3–5 minutes.
  2. Cool and mix well in a bowl.

4. Shape and Fill the Dough:

  1. Once the dough has risen, punch it down and knead slightly.
  2. Oil your hands and divide the dough into 6–8 equal portions.
  3. Flatten each dough ball in your palm, place about 1 tbsp of the sugar filling in the center, and pinch to seal.
  4. Gently flatten each filled dough ball into a disc shape.

5. Cook the Hotteok:

  1. Heat a non-stick pan over medium-low heat and add a bit of oil.
  2. Place one filled disc seam-side down. Cook for 30 seconds, then press gently with a spatula.
  3. Flip and press again gently to flatten. Cook both sides until golden brown and caramel filling starts to ooze (about 2–3 minutes per side).

6. Add the Seed Filling:

  1. While the Hotteok is still hot, make a small slit on one side.
  2. Carefully open the pocket slightly and spoon in 1–2 tablespoons of the toasted seed mix.
  3. Press lightly to seal and serve warm.

Serving Tips:

  • Serve immediately while warm and gooey.
  • Wrap in parchment or serve in a paper cup for an authentic street food experience.



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