Matcha Hotteok (Korean Sweet Pancake)

Matcha hotteok

This is a matcha hotteok recipe, but you can certainly leave out matcha for the original version.

Hotteok is a Korean pancake typically filled with gooey brown sugar syrup and nuts or seeds. This popular Korean street food has a rather crispy surface and nice chewy texture. It is best eaten fresh, straight out of the pan, when the filling is still melted, warm and syrupy.

Matcha hotteok

Hotteok is made from yeasted dough, but unlike bread, it requires zero kneadings. Simply mix the ingredients in a bowl and wait for the dough to proof and rise within an hour or so. The dough will be sticky but it can be easily handled by dusting a generous amount of flour to our work surface, hands and the dough.

I was thrilled to find that hotteok can be easily made at home. I used to purchase them from a bakery in Korean town. Now I can make a bunch of them at home, freeze some and reheat with a microwave or toaster anytime.

It is also up to our imagination to modify the filling of this matcha hotteok. Whether it is honey, chocolate, cheese, or vegetable like chives.

Another breakfast item that you might appreciate: raisin scones


Matcha Hotteok [Green Tea Pancake]

https://spoonfulpassion.com/
Prep Time 20 mins
Cook Time 10 mins
Proofing Time 1 hr
Total Time 1 hr 30 mins
Course Breakfast, Snack
Cuisine Korean
Servings 12 pancakes

Ingredients
  

Pancake Dough

  • 240 ml warm water
  • 26 g granulated white sugar
  • 5 g instant yeast
  • 280 g all purpose flour
  • 6 g matcha powder / Japanese green tea
  • 2 g salt
  • 14 g vegetable oil

Filling

  • 99 g light or dark brown sugar
  • 30 g chopped walnuts or peanuts

Instructions
 

  • In a large bowl, sprinkle yeast and sugar into warm water, then briefly stir with a spatula or wooden spoon to combine.
  • Add flour, matcha, salt and, vegetable oil. Mix well then knead for about 2 minutes in the bowl. Cover and let rest for 1 hour or until doubled in size.
  • To make the filling, simply combine brown sugar and chopped nuts. Set aside.
  • After the dough has doubled in size, punch out any air from the dough and transfer to a generously floured surface. Dust enough flour whenever it gets sticky.
  • Divide dough into 12 pieces. Flatten each piece into a round disk, then put 1 tbsp of the sugar mixture in the middle of the disk. Gather the edges together and pinch to seal tight.
  • Heat a pan over medium heat and add 1 tbsp of vegetable oil. Place dough with the sealed side down onto the pan. Flatten it by pressing down with a spatula or any flat tool.
  • Flip over after the bottom is cooked to a golden brown. Flatten again and cook until it browns. Remove from pan. Best served while sugar syrup is still warm inside.