Description
These Korean Cheese Pancakes, also known as Cheese Hotteok, are a savory twist on the traditional Korean sweet pancakes. Filled with melted cheese, this irresistible snack is crispy on the outside and gooey on the inside. A perfect combination of textures and flavors, these pancakes are great for breakfast, lunch, or as a street food-inspired treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon active dry yeast
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup warm water (110°F/45°C)
- 1 tablespoon vegetable oil (for dough)
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons sugar (for filling)
- 1 tablespoon cinnamon (optional)
- 1 tablespoon vegetable oil (for frying)
Instructions
- Make the dough: In a mixing bowl, combine the flour, yeast, sugar, and salt. Add the warm water and vegetable oil. Mix until the dough forms, then knead for 5-7 minutes until smooth.
- Let it rise: Cover the dough with a damp cloth and let it rise for 1 hour, or until it has doubled in size.
- Prepare the filling: In a small bowl, mix together the shredded mozzarella cheese, sugar, and cinnamon (optional).
- Shape the pancakes: Punch down the dough and divide it into 8 equal portions. Flatten each portion into a small disc. Place a spoonful of the cheese filling in the center of each disc and fold the edges around the filling to form a ball.
- Cook the pancakes: Heat the vegetable oil in a frying pan over medium heat. Place the filled dough balls into the pan and flatten them slightly with a spatula. Fry for 2-3 minutes on each side until golden brown and crispy.
- Serve: Serve immediately while the cheese is still gooey and melty. Enjoy with a drizzle of honey if desired!
Notes
- For a spicy variation, add a pinch of chili powder to the cheese filling.
- You can use any melting cheese like cheddar or gouda for different flavors.
- These pancakes can be served with sweet syrup or a dollop of sour cream for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Snack
- Method: Pan-frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 7 g
- Cholesterol: 25mg