Hoddeok is a “traditional” Korean street vendor food. Korean people love to eat this delicious snack especially in the cold winter. It tastes best when it is warm. You can find the ingredients for this recipe easily anywhere, so I highly recommend this one. Do you like sticky buns or pecan rolls? If so, I bet you will love this.
Yield: 16 Pieces
Short Korean Lesson: *^^*
- DdahngKong (땅콩) = Peanut
- GyePi (계피) = Cinnamon
Video Instructions
Main Ingredients
- ½ Cup Warm Water
- ½ Tbsp Yeast
- ½ Tbsp Sugar
- 3 Cups All-Purpose Flour
- 1 Cup Milk
- ½ Tbsp Salt
Filling Ingredients
- ¼ Cup Brown Sugar
- ¼ Cup Sugar
- 15 Chopped Peanuts (1½ Tbsp)
- ½ tsp Cinnamon
Directions
In ½ cup of warm water, add ½ Tbsp of yeast and ½ Tbsp of Sugar. Set it in warm place for 5 minutes. Meanwhile, sift 3 cups of all-purpose flour in a large bowl.
Add the yeast mixture, 1 cup of milk, and ½ Tbsp of salt into the bowl. Knead the dough. Because the dough is sticky, add flour to your hands.
Form the dough into a ball and cover it with plastic wrap.
Set the dough in the oven with just the light on for 3 hours. The heat from the light bulb is enough to make it rise.
After 3 hours, it will double in size.
To make the filling, combine ¼ cup of brown sugar, ¼ cup of sugar, 1½ Tbsp of chopped peanuts, and ½ tsp of cinnamon. Mix everything together.
Place the peanuts inside of a zipper bag crush them with something like the back of a knife.
Oil your hands before working with the dough. Take piece of dough a little larger than a golf ball, then roll and flatten it. Add a spoonful of the filling to the center.
Wrap the dough around the filling.
Smooth it.
Pour some oil into a pre-heated pan on med-high. Place the dough balls into the pan.
About 10 seconds later, flip them over and flatten them with a spatula.
Fry until both sides of the hoddeok become golden brown.
Oh! They look good. *^^*
Hi Aeri! Thanks so much for this wonderful website. I made the hotteok and it was delicious. I substituted chopped pecans for the peanuts, worked just fine. Thanks again!
Hello Aeri!
Can i use yellow sugar instead of brown sugar?
hi Meon,
Yes, you can use yellow sugar also. ^^
Thank you for this recipe. I love 호떡 – I get it every time I go to Insadong. I want to introduce it to my family in the USA so they too can have a little bit of Korea!
hi, can i just put the dough outside the sun (not the oven)and can it rise???
hi Kent,
direct sunshine can be too strong.. you can leave the dough under the lamp.. or light.. thanks
Love your recipes. Thanks so much for sharing. Although I haven’t tried this Hoddeok recipe yet but will sure do in the future. Recently we were given a box of Hoddeok mix and the instructions are in Korean. It’s a wheat flour mix. It’s a Samyang brand. Inside, there are 2 bags plus a small pouch of yeast. If you’re familiar with that brand, do you think that you guide me on how to make it? Thanks!
hi Chelsea,
I’ve seen those hottoek mix before..but never tried it.. oops.. sorry for poor answer..
I love your website! I want to learn to cook more Korean food for my husband, and this is such a great place to help me! (If you ask a Korean person how to make something, they say “watch me” and they don’t give measurements of anything)
I was wondering, for this recipe, can you omit the peanut and still have a great tasting snack? Or is there a different substitute? My son has nut allergies, so we cannot have any nuts in our food. thank you!
hi KRak,
you can skip peanuts.. if he likes.. can add a little big of sesame seeds… or just skip..and use just cinnmon and sugar.. thanks
haha.. you are so true. If it was not recipe to post, I will just add ingredients without measuring too. lol I have to measure every single ingredients to post an accurate and easy recipes.
Hi, Aeri! I am in culinary school and am planning to make this tomorrow for my practical
but I have a limited time of 1 1/2 to make this
is it possible to just let the dough rise for 1 hour ? or less ?
I really want to make this for my instructor but I have such limited time i was just wondering. thanks!!
hi nico,
Oh, I’m very sorry for late reply. I couldn’t check my messages on blog often these days. I wonder what you did for your class. I’m sorry again.