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
Dough Ingredients
- ½ Cup Lukewarm Water
- ½ Tbsp Yeast
- ½ Tbsp Sugar
- 3 Cups All-Purpose Flour
- 1 Cup Milk
- ½ Tbsp Salt
Filling Ingredients
- ¼ Generous Cup Brown Sugar
- ¼ Generous Cup Sugar
- 20 Chopped Unsalted Peanuts (2 Tbsp)
- ½ Generous tsp Cinnamon
Directions
In ½ cup of lukewarm 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. Mix everything together with a fork. When all the liquid ingredients have been mixed with the dried ingredients, knead the dough with your hands.
Knead the dough.
You do not have to knead the dough for very long – just do it until everything has mixed well enough to form the dough into a big ball. Spray the bottom of a bowl with some cooking oil spray. The oil helps prevent the dough from sticking to the bottom. Put the dough back into a bowl, cover it with some plastic wrap and we are going to let the dough rise.
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. If you want to reduce the rising time to an hour, instead of 3 hours, please check my vegetable hotteok recipe where I shared the tip on how to do that.
After 3 hours, the dough will double in size.
To make the filling, combine ¼ generous cup of brown sugar, ¼ generous cup of sugar, 2 Tbsp of chopped peanuts, and ½ generous tsp of cinnamon. Mix everything together.
Place about 20 unsalted peanuts inside of a zipper bag and crush them with something like the back of a knife.
Put some oil on 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 or this special korean hotteok presser.
Fry until both sides of the hoddeok become golden brown.
Oh! They look good. *^^*
hi ! can i ask , can i use water instead of milk ? because i don’t drink milk.
Hi, dong
Nice to meet you.
Yes, you can use water instead of milk. 😀
Thank you for comment !!!
Hoddeok is my favorite Korean dessert that I tried so far. For desserts, I like sweet things, and many Korean desserts are not that sweet. This one is similar with sticky buns. I sometimes call them flattened sticky buns. There is a little bit of a stronger yeast taste in these compared to sticky buns, but they are still very good.
Hi, honey~~
wow you left ma~~~ny messages today. Thanks.. hehe I can add lots…lots..lots of sugar for you when I make Korean desserts. You will not think again that Korean desserts are less sweet than American desserts.. how about that ?? (joke !!) I agree what you said..hehe hm… you are still sleeping !!! GET UP !!!! 😉
hi! made these today! they were perfect and best of all, yummy. everyone in my family loved them and there aint any leftover! ha,ha. btw, i made a picture of it but cant have it attached. can u tell me how to?
Hi, layping
Wow,, did you try it ?? assa !!! haha… cool.. I feel best when I don’t get any leftover. Good job !!!! Oh.. you gave me an idea..it will be cool..if we have a section that anybody can post a picture..by them selves..what do you think ?? I need to ask about it to my husband..he knows computer things well.. but he is sleeping now.. Should I rattle him to wake him up ?? hehe.. thanks for comment !!! 😀
p.s Usually people send me a picture and I post it.
yes, u should do it!! that way we can all post the pictures we made with ur recipes. why don’t u throw the pillow to ur husband now….heee,just kidding!
p/s no problem, u can use post my pics!
Hi, layping
haha.. you are funny~~ you know what ?? I was going to try what yous said.. then..I stopped bathroom….and came out… huk.. my husband disappeared.. He got up alone.. 😥 hmm..maybe next time.. hehe (joke) thanks for good idea.. we will try..Have a good day !!
Hi Aeri,
I made hoddoek for tonight’s dessert, and they turned out great–really delicious! My husband enjoyed them so much, I know I will be making them again very soon.
Hi, Betsy
wow..great !!!
I’m very very very happy you and your husband enjoyed your hoddeok. good job !!!! Thanks !!! 🙂
Haha…I have to spend 1 USD to buy one hoddeok in front of korean market~Thank you so much!I will try it by myself from now own!
simsim means bored in Korean.U’re right!hahaha…I tried to learn some korean while I was working over there…I think simsim sounds cute…:P
once again,really nice to meet you!
Hi, simsimbear
oh.. 1 dollar for one hoddeok ?? hey.. just make it by yourself.. hehe..
I agree.. simsim sounds cute.. haha..
Thanks for comment !! hope to see you more often.. ^^
Aeri,
Is there a way to use whole wheat flour instead of all-purpose flour? Im not asking for myself. But, my friend wants to know. She usually uses whole wheat flour for everything! And her husband loves this treat. What do you think?
Hi, fredaj20
I’m not that familiar with whole wheat flour..that is healthier flour right..
I think she can use it instead of normal flour.. since she use that for everything she will know if it effects on yeast or other ingredients.. her hoddeok will be even healthier hoddeok..right ?? hehe..thanks !!! 🙂
Hi Aeri, I tried your Hoddeok recipe and it really tasted good. I really love it ^ ^
Hi, Louise
It’s always so exciting to hear that somebody likes Korean food.. and get success to try Korean food from my blog. Thank you very much ~~~ 🙂
Aeri,
I finally have the time to try out the Hoddeok. It turned out very good. I am heating them up for breakfast. It’s my pancake substitute ! In fact I prefer Hoddeok over pancake. I think Hoddeok is healthier choice.
Thanks for sharing the recipe.
Hi, Charisma
haha.. you tried it at last.. great !!! wow.. you prefer hoddeok over pancake?? ^^ thanks !!! Have a great weekend ~~ 🙂
i’m from the philippines. We have a similar food like these. We call it Piyaya. It’s the same this. It is so amazing that we have the same food even if we are from different countries. That is so cool.
Hi, pio
Yes.. I always think that it’s really cool.. some food from different countries can be very similar each other.. hehe anyway..Nice to meet you.. hope to see you more often. thanks !!!
Hey there, Aeri 🙂
Just stumbled across your blog, it’s great!
I was wondering though, what do you think I could substitute the peanuts with? My boyfriend’s allergic D:
hi Songhyun,
Oh~~ he has allergic to only peanuts or all kinds of nuts ??? if he can eat other kinds of nuts such as walnut, peacan.. or whatever he likes..I will recommend you to try that.. if he can’t eat those either..I will say just skip the peanut.. it will still taste good. I hope your bf likes it. 🙂
In this very moment I’m about to serve hoddeok to my friends. I try this recipe yesterday and I love it!!! Thank you for post it!! This is a great blog!!
Hi Susy,
Nice to meet you !!! Yes, I made this the other day too and really enjoyed.. thanks 😀
How long is the maximum time you can let the dough sit and rise? Can you freeze it after the rise and cook it later? I want to make these soon.
hi Samantha,
I said 3 hours to rise the dough in the recipe.. actually somebody else asked me the same question on youtube..that time I said.. it will not work..but after I talked a little with my husband… it can be possible.. he compared it with frozen pizza dough.. Since I didn’t try it that way..I can’t tell the exact answer.sorry.. if you try that ..can you tell us the result ? ^^ hehe thanks
they were sooo delicious. they reminded me of cinnamon buns and carnival/boardwalk fried dough. i havent tried to freeze the the dough yet but ill have to try it soon. are there any other hoddeok variations or desserts like hoddeoks but with different fillings? like red bean paste?
hi Samantha,
That’s what my family in law was talking to me… try different filling for hoddeok.. maybe I will try it someday..hehe thanks..I’m happy you liked it. 😀
I would like to try this recipe with glutenous rice dduk power. any suggestions on ratio?
hi Susan Song,
I need to try it to give you exact answer..but.. since I can’t do it now.. I will say.. use 2 cups of rice powder you mentioned and 1 cup of normal flour… and use the same amount of the milk and water.. I used.. and see the texture.. thanks..
Thx, rice powder as in sweet rice flour or just rice flour? I love hoddeuk btw, it was my favorite snack as a kid. Is there any faster way for the dough to rise?
hi gLee,
Sorry but I confused.. if you are asking about hotteok recipe. I used all purpose flour.. what do you mean by rice flour ? ^^:; I wonder if you left a comment in a wrong recipe. anyway.. if you use “RapidRise Yeast” ..and keep the dough right under the oven light or lamp light, it will help to rise the dough faster. thanks
Is there a recipe for spicy/savory Hoddeok?
hi smurfy,
You mean.. like pumpkin bread.. or zucchini bread that has nutmeg, cinnamon, or ground cloves ??? If you meant that kind of spicy hoddeok .. my answer is yes. If I didn’t understand your question please let me know. 😉
Aloha Aeri!
I remember eating these when I was a little girl vacationing in Seoul. They were soooo delicious!!! I also recall these sugar mixture candy where the street venodrs would use a cookie cutter to create shapes on the sugar mixture treat….I wish I knew the name and recipe. Do you know it, Aeri? I think its just sugar over high heat and then add a little maybe of baking powder??? You stir it up, it becomes hard, and when you’re done you add water to it. Ha ha!
But yeah…I will definately make these…like now.
Mahalo from Hawaii,
Sadie
hi sadie,
Yes I can guess what you are talking about. Someday I will post it too. Thanks 🙂
Oh i loved those as a kid!! They are called Dalgona Bbopgi. Your right its just sugar and a little bit of baking powder. But have to admit Ho Tteok is better!
hi Cynthia,
hehe.. dalgona bbopgi… some area call it.. ttigi too.. anyway..that’s a fun memory.. ^^
Hi Aeri,
I am right now making your Hoddeok recipe at home. I had a hard time working on the dough. I thought maybe I put too much milk, but I followed your measurements strictly. The dough is now in my oven and I am just waiting 3 hours. I am so excited!!! I know my husband will really like it. He’s never had it before. But it’s one of my favorite Korean snacks on winter season. Thank you for sharing your recipe. Hope I would be successful in cooking it later.
Nellie Ann
hi Nellie Ann,
Yes, it is sticky to work with the dough.. I don’t think your is wrong.. I had hard time too.. so don’t worry.. When you round and put the filling.. put some cooking oil on your hands.. it will help … that’s way to do for this dough.. I’m excited for you too..hehe let me know how it turned out. thanks
Hi, Aeri
I have just come across your site and I am fascinated. I am from Romania – an European country. We are recently experiencing the new Korean style in our lives and we are so eager to learn more and more. Everything has started with the discovery of the amazing Korean dramas, the first of which was Dae Jang Geum. So, besides the interest for the Korean history and culture and traditions, I was fascinated by the stylish cooking… and so, it was just one step until I began digging to find more and more about Korean food. So, I came across your wonderful site which is a real treasure for me. Now I have just cooked this Hoddeok which resulted really delicious. You are great in detailing the recipes and so, there is no chance to fail. And you are so cute too. I will visit your site more often now that I have it bookmarked. Great job. Love you.
Hi Karla Conti,
Nice to meet you. I heard of your country name many times, when I was little and watched olympic on Tv.. I loved to watch gymnastic…and Romanians were really good at it. hehe anyway.. Thanks for trying my recipe. I want to see you more often too.
This recipe is very interesting for me. However, I’m not really good at working with yeast. You know how you’re supposed to treat yeast the right way, otherwise they would die and couldn’t make the dough rise?! I bought this kind of yeast, and the instruction says to mix one pouch of yeast with 3 cups of flour and add other ingredients of the recipe. So, I have a question, if I follow your recipe, then I just have to mix together yeast, flour, [warm] milk, sugar and salt, right?! Or do I have to make a yeast mixture the way you do it?! And since I know that you live in the US, would you recommend me the brand of yeast that you use?!
Sorry for taking your time reading and replying my post. And thank you for this wonderful recipe and everything. 🙂
Hi atv,
The key for treating yeast is… try to mix yeast, sugar, and salt separately.. especially sugar and salt work opposite for yeast… so it is best not let them touch or mixed each other.. so what usually people do is… pour flour in a bowl, make three different holes..and add yeast, sugar, and salt into each holes..and mix things gently with liquid ingredient… I used the method… rise the yeast first with sugar and warm water (warm temperature help rising yeast too..)..then later..mixed with flour and salt… I used this brand..exactly same thing with this link to Amazon:
Fleischmann’s Yeast Brd Mch 4Z (Pack of 3)
follow my recipe instruction for this food..then you will get good result.. 🙂
And one more question, please^^! I can’t leave the light on in my oven, unless I’m baking something or set it to “warm”. So, is it okay to put the dough inside the oven with the “warm” setting?! Or, can I just use a blanket to cover the dough to keep it warm?!
hi atv,
You don’t want too high temperature for rising the dough.. so if you don’t have just light on your oven.. you can use lamp light also.. one time..my oven light was broken.. so I leave my dough under the lamp light.then..actually it worked pretty good..and the dough rose faster.. so try that .. ^^
Can this be served as a snack?! Or it’s better to serve as a dessert?!
hi LittleBaby,
In Korea, dessert will be mostly fresh fruits or.. some beverage…. so usually we eat hotteok as a snack..but I think.. it can be good for both snack and dessert.. ^^ Try it someday..thanks
Hello there. 😀
I just wanna know if I can use instant dry yeast for this recipe? I really wanna try it 🙂 Thank you so much.
hi Cath,
instant dry yeast is.. rapid yeast ??? I used that.. hehe I think you can use instant dry yeast.. 🙂 Enjoy ~~~ 🙂
Hi Aeri! I just wanted to let you know that I’ve been using your hoddeuk recipe for quite a while now and it’s delicious! It’s one of my bf’s favorite things to eat. Thank you for the video and recipe!
Hello aeri, i had a question about freezing the dough.. I am making this for me and my sisters but i dont want to make too much. So is it possible to freeze the dough?
hi Sk,
I didn’t try to freeze the dough before, so I can’t tell with confidence about it..but I’ve heard that some people freeze their dough and used it later… How about cut the recipe amount for half..then.. you dont have to worry about making too much.. 😉
Hi Aeri! I finally made these and they are delish! Thank you for posting this recipe 🙂
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.
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,
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. 😉 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
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..
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
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!
Hello Aeri!
Can i use yellow sugar instead of brown sugar?
hi Meon,
Yes, you can use yellow sugar also. ^^
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!
Hi, Aeri! 🙂 I love your website! Can you help me? In your recipes ingredients in a cup. How many grams this cup? ❓
hi Olga,
maybe you can check this one. 🙂
http://allrecipes.com/howto/cup-to-gram-conversions/
thanks.
Hello Aeri,
Thank you for the recipe! I used coconut milk (for drinking, not the canned kind) instead of normal milk. It turned out really well! 🙂
Would it be okay and still taste good if i don’t add cinnamon? ❓ 😕
hi acapella,
I’m not that big fan of cinnamon..but love the flavor in this food.. so trust me..and try it with cinnamon if you can find it. 🙂 of course you can make it without it too..but then you will lose some good flavor.
Hello Aeri!
First, my name is Thaís, I am Brazilian and I am a big admirer from Korean cuisine. But I prefer to do the food in my house than eating in restaurants, therefore I loved your blog, it helped me a lot. Thank you!
Second, I would like to say that the recipe HoTTeok I substitute the peanuts for Brazil nuts (Do you know?) and was also very good.
Bye!!
hi Thaís,
Nice to meet you. 🙂 I’m happy to hear that you liked my hotteok recipe. Yes, I know Brazil nuts.. they are very healthy and taste good.
Good job ~~ 🙂 Thanks
I just made these and they are so tasty.I used wall nuts instead of peanuts and it’s really good. They remind me of a crispy version of cinnamon buns. My parents love them to,thank you for posting this awesome recipe 🙂
Hi Aeri, was just back from korea n had tried this street snack at Myeongdong (it as raining n super cold!!). Love it very much. So glad you’ve the recipe for it. Thanks!! ;D
Hello Aeri,
I lived in Korea for 2 years with my husband when he was stationed there, we have been back in the states for a year now. Your website has been a godsend for me and my cravings for the Korean cuisine I’ve missed so much. I wanted to know what kind/brand of yeast you are using? Thank you =]
Hi Heather,
It’s cool that you stayed in korea before.. ^^
I used “Fleischmann’s Yeast” brand.. thanks ^^
Hello Aeri,
Your voice is so familiar to me, then I remember I saw 3 cooking demo on Youtube, I think it was you. Anyway, I like you recipes because its easy to do. Unlike my korean recipe books which I purchased, yours is simple and very clear. Thank you for creating these videos. It helps me a lot to prepare different korean dishes including banchan and gansik for my husband and visitors. 🙂
By the way, can I use small red beans? Because there are no available korean red beans here and I want to make red bean paste.. thank you~^^
hi Earl,
Use “Adzuki Beans” That’s the right kind of small red bean I used.. Thanks ^^
Hello Aeri,
Im happy to share with you that I successfuly made it. It was very delicious and perfect! I made 4 kinds of recipes from the red bean paste: 1 original recipe and 3 fusion style. I added few ingredients in it. Yes, I always do the fusion bec Im fond of creating and innovating recipes and Ive also been exposed to different cultures.
Thank you again. 🙂
*1 original korean recipe
I hope I can show the photos. Anyway, thank you.
I just tried making these yesterday and they were so good! But is there any other kinds of fillings I can use instead?
You can use red bean paste filling.. cheese filling.. or even vegetable and meat fillings too..
Thanks for the recipe!! I was wondering, how long should I cook them. I just made some and they turned out great. Just that my Hoddeok came out a little doughy.
When both sides become golden brown.. the hoddeok should be done.. thanks
I like it ,
I will make it for my family
thank you ^_^
Yes, try it for your family. 🙂 hehe thanks
Hi! I’ve seen a few hotteok recipes but yours has milk in it… does milk make it tastier?
hi zeydaaa_,
Well… I think so.. lol but it’s up to you.. you can just use normal water too. 🙂 Thanks
just come back from my vacation in korea 2 weeks ago.. and tried this delicious pancakes.. keep craving this pancakes ever since.. so i straight my mind and google it using the name ‘korean cinnamon pancakes’ since i dont know the name and when i ask ahjumma who sell this in insadong and myeogdong they didnt tell me since they cant speak english.. and now thanks to u, i know the name.. will try it! so happy!!
hi lemon84,
Many of people commented because they liked my hotteok recipe. So I bet you will like this too. Enjoy. thanks ^^
I just made this and it came out amazing! Because my husband is allergic to peanuts I used crushed walnuts instead. I will never buy the frozen prepackaged ones again. Thank you!
hi Minna,
That’s awesome. Thank you so much. Your comment makes me so happy. 🙂
Would you be able to teach how to make custard filled bun? Thank you very much.
hi Iris,
aha… I know what you are talking about. Okay, I will add it to my list. Thanks 🙂
I came to korea 6 years ago, and learned most of the korean dishes from your videos. My mother in law says that I cook better than korean women.. and everytime they came to visit us my father in law asks for my hotteok hhhh. I couldn’t find this video on youtube anymore, don’t know why.
well, keep the good work and thank you for the great recipes ^^
hi Afaf,
Thanks for your special message. great job for your Korean cooking. About hotteok video, sorry I had some problem for copyright issue for the background music I used for old videos..and the video quality is very poor too.. so I’m thinking to recreate old videos..that’s why you can not see it. Please understand that.
Aeri Lee, thank you for this post. Its very inspiring.
hi tessa,
You are welcome, tessa 🙂 thanks