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    Home » Desserts/Sweets

    Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

    Published 11/02/2011. Updated 02/18/2019

    Jump to Recipe

    Hotteok is a popular street snack in Korea. It’s a sweet treat made by pan-frying yeast dough stuffed with a brown sugar and nut filling. You can easily make it at home with this easy to follow recipe!

    DSC 1509 e1528637547297 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

    I have a sweet treat to share with you today! A delicious hotteok (or hoddeok) recipe! Hotteok is a popular street snack in Korea. It’s basically a pan-fried yeast dough stuffed with a brown sugar and nut filling. Eaten hot off the griddle on the street, hotteok is especially popular on cold days.

    It also reminds me of my trip to Korea in late October two years ago. My parents had traveled over there to get home country care for my mother’s illness. Soon after, I followed them to help them out.

    One day, after having stayed at the hospital all night, I decided to go to Insadong for a little break. Strolling around, I ran into a hotteok stand with a long line of people. It got me curious, and before I knew it I was in line. I later learned that this place, called Teolbone (Beard man’s) Hotteok, was very famous for their signature glutinous rice and corn hotteok.

    Although it was not the traditional hotteok that I grew up with, it was quite delicious! It certainly warmed up my soul when I was tired and weary on an unusually cold October day.

    hotteok teolbone - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

    When I returned home, I experimented with different ingredients and ratios to recreate it. However, that is not the recipe I am sharing here today. Because it’s pumpkin season, I’ve tweaked it a little to make pumpkin hotteok. After a couple of trials, I was very happy with how these came out. They are chewy, gooey and nutty!

    DSC 1540 e1528637752728 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

    DSC 1509 e1528637547297 350x350 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

    Hobak hotteok (Pumpkin stuffed Korean pancake)

    5 from 4 votes
    Dessert, Snack
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    1 hour hour 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Print Recipe

    Ingredients

    • 1 package Active Dry yeast 2-1/4 teaspoons
    • ⅓ cup warm water
    • 2 tablespoons sugar
    • 1 tablespoon canola or corn oil
    • 1/2 cup warm milk
    • 1/2 cup warm kabocha or pumpkin puree either fresh* or canned
    • 1-3/4 cups all purpose flour
    • 3/4 cup glutinous rice powder aka sweet rice
    • 1 teaspoon salt
    • canola or corn oil for pan frying

    Filling:

    • 1/4 cup sugar
    • 1/4 cup brown sugar
    • 1 teaspoon cinnamon powder
    • 3 tablespoons of assorted nuts peanuts, walnuts, almonds, pine nuts, etc., finely chopped
    • 1/2 teaspoon vanilla extract

    Instructions

    • Warm a large bowl by rinsing it with warm water. Add ⅓ cup of warm water to the bowl. Stir in the sugar, oil and yeast. Let it sit for about 10 minutes until the yeast has bubbled up.
      hotteok recipe 2B1 e1537842287953 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)
    • Sift the flour, glutinous rice powder, and salt together. Add the milk, pumpkin and flour mix to the yeast water. Knead until everything is well incorporated. The dough will be a little sticky.
      hotteok recipe 2B2 e1537842473149 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)
    • Cover with plastic wrap. Place it in a warm place and let it rise until doubled, about an hour.
      hotteok recipe 2B3 e1537842532807 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)
    • Prepare the filling by chopping the nuts and mixing all the filling ingredients well.
      hotteok recipe 2B4 e1537842757210 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)
    • Bring the dough down by reshaping into a round. Let it sit for another 20 - 30 minutes until doubled again.
      hotteok recipe 2B5 e1537842619701 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)
    • Start heating a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece to make an about 2 to 2-1/2-inch ball. Flatten into a thick disk, creating a shallow well in the middle. Add a tablespoon of the filling and lightly press it down with the spoon.
      hotteok recipe 2B6 e1537842669688 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)
    • Carefully gather the edges together, pinching to seal. (This might take some practice.)
      hotteok recipe 2B7 e1537842700673 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)
    • Put the sealed side down on the pan, flattening a little by pressing it down with an oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.
      hotteok recipe 2B8 e1537842727998 - Hobak Hotteok (Sweet Stuffed Pumpkin Pancakes)

    Notes

    Hotteok freezes well. You can reheat them in a toaster or toaster oven and enjoy delicious hotteok any time.
    Tried this recipe?Mention @koreanbapsang or tag #koreanbapsang!

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    Comments

    1. Jennifer says

      December 23, 2023 at 6:50 pm

      5 stars
      These are delicious! My whole family fell in love with the Korean group BTS over the last year so we decided to make all Korean dishes for Christmas dinner since we miss them so much 😭. I made these tonight to serve as our dessert and omg they are so puffy, crunchy, chewy and flavorful. I’ll be preparing several more of your dishes for Christmas dinner. Thank you for sharing your recipes!

      Reply
    2. Ash says

      October 25, 2021 at 1:58 pm

      Would substituting milk for water affect the recipe? I don’t have the option on non dairy milk at the moment.

      Reply
      • Hyosun says

        October 26, 2021 at 11:54 pm

        Oh you can use water. Milk helps with flavor, but not absolutely necessary.

        Reply
    3. Amy says

      October 24, 2021 at 4:52 pm

      Can I use water instead of milk?

      Reply
    4. DEBORAH says

      October 16, 2021 at 1:42 pm

      I love hotteok. There’s a store in Toronto which sells “ppat hotteok” (sweet bean paste hotteok). I love all hotteok but it’s not diet umshick! Tae dan hi kamsah hamnidah! Such wonderful memories of Korea.

      Reply
      • Hyosun says

        October 16, 2021 at 2:29 pm

        It’s a nice sweet treat once in a while! Yes I have so many wonderful memories of eating hotteok in the streets of Korea too.

        Reply
    5. Amy says

      March 31, 2021 at 1:21 pm

      What can I use instead of glutinous rice powder?

      Reply
      • Hyosun says

        March 31, 2021 at 11:56 pm

        You can omit it. Just use more flour in equal amount.

        Reply
    6. Natalija says

      April 18, 2020 at 10:00 am

      Simple and very tasteful. Thank you for sharing this recipe.

      Reply
    7. Micha says

      December 13, 2018 at 1:28 pm

      Just tried these today, so easy and simple yet so delicious! Will definitely be making them again and again.

      Reply
      • Hyosun says

        December 13, 2018 at 11:51 pm

        Great to hear that! Thank you!

        Reply
    8. Jennifer.W says

      May 03, 2016 at 12:06 am

      I just made these using canned pumpkin. I followed your recipe exactly and I thought the dough seemed a little dry but they turned out perfect. I got 10 beautiful hoddeok and already ate 2! I’ve really missed this street snack after moving home to Canada after my exchange term ended. Thank you so much for sharing such a delicious, easy to make recipe! Now I can reminisce while eating these yummy treats at home!

      Reply
    9. Oni says

      April 13, 2016 at 10:18 pm

      Thank you! These look delicious! I will try them tomorrow 🙂

      Reply
    10. Debbie says

      August 03, 2015 at 6:33 pm

      Thank you for your recipe!! I’m thinking of making this as dessert for a party and am thinking of making them ahead and freezing, then reheating to serve. Do you have any advice on whether I should thaw them before reheating, and if I should reheat under the grill or pan fry or warm up in the oven!? Thanks in advance 🙂

      Reply
      • Hyosun says

        August 06, 2015 at 12:01 am

        Yes I would thaw before reheating. I usually reheat in a toaster. All those reheating source should work. Enjoy!

        Reply
    11. nina says

      October 18, 2014 at 11:25 am

      tried this, fantastic… my kids and husband loves it. the only alteration is the filling, I made sweet version of mashed potato (sweet potato, butter, cream, rhum, egg yolk).

      Reply
      • Hyosun says

        October 21, 2014 at 10:59 pm

        Thank you! That sounds great!

        Reply
    12. delia says

      August 25, 2014 at 1:39 am

      Hi Mrs. Ro,
      I made this last weekend but the dough came out very sticky. In the end, I had to add in more flour. Not sure what happen. The end result is still ok. Taste wise is delicious.

      Reply
      • Hyosun says

        August 25, 2014 at 3:01 am

        Glad to hear it was delicious at the end. Just reduced the liquid a little next time. Pumpkin puree might have had more water content. Thanks!

        Reply
    13. Anonymous says

      November 12, 2013 at 2:54 am

      Hi, Do you use metric or us measurements? Can you give me the measurements of both the flour in grams at all as I have been having trouble with it not working for me! Love your blog!

      Reply
      • Hyosun Ro says

        November 12, 2013 at 3:43 am

        Thanks! I used standard measuring cups and spoons for this recipe, so you don’t need to convert anything. However, in general, I use U.S. measurements, but convert them to metrics for my weekly contribution to the Korea Herald. I use this website for conversion:

        http://www.onlineconversion.com/weight_volume_cooking.htm

        Reply
    14. Ester says

      September 26, 2012 at 8:09 am

      효순씨 감사합니다 (sorry if I incorrectly wrote your name). To celebrate 추석 I have planned to cook galbijjim, japchae, bulgogi rice and some side dishes, and dessert will cook this hobak hotteok. If i can hv your 송편 before 추석 day, i will cook songpyeon.
      So excited 🙂 Thank you for sharing your Korean food expertise with us
      감사합니다

      Reply
      • Hyosun Ro says

        September 26, 2012 at 4:30 pm

        Sounds great! I’m working on songpyeon and hope to post it before the weekend. I know that’s not giving you much time, but hope it works out! Thanks.

        Reply
      • Hyosun Ro says

        September 27, 2012 at 12:39 am

        Also, it’s 효선, not your fault. It’s just how my name is romanized.

        Reply
    15. Ester says

      September 23, 2012 at 6:39 am

      안녕하세요..저는 호주에서 왔어요. I’ve been following your blog and cooking your recipe. They’re very delicious. I love Korea, I even learn the language, but alas I progress very slow. This hobak hotteok, the glutionous rice powder (sweet rice), i can’t find near where i live (as I live in country, not in big city). Is it the same with just glutinous rice (that you use in hobakjuk) and I make it into powder?
      Another question, what do Korean eat for 추석 (chuseok)day?
      감사합니다.

      Reply
      • Hyosun Ro says

        September 23, 2012 at 1:31 pm

        반갑습니다, 에스터씨. You’re right. It’s the same sweet rice. If you can make it into powder, that will be great. The most representative 추석 음식 is 송편 (songpyeon), half-moon shape filled rice cakes. Japchae, galbijjim, nokdujeon, fish jeon, and various namul dishes are eaten as well. You can find all these on my blog, except songpyoen which I hope to post it soon before 추석. 좋은 하루 되세요. 감사합니다.

        Reply
    16. Anonymous says

      August 27, 2012 at 8:02 am

      can you substitute water for milk? thank you!

      Reply
      • Hyosun Ro says

        August 27, 2012 at 12:26 pm

        Sure! Enjoy!

        Reply
    17. Winter says

      August 15, 2012 at 7:54 am

      This looks so yummy, but I have a nut allergy. What would you use to replace them?

      Reply
      • Hyosun Ro says

        August 15, 2012 at 11:02 am

        You can simply omit nuts. Thanks for visiting!

        Reply
    18. Denny says

      August 06, 2012 at 2:03 am

      Hi, Hyosun.

      I follow a few food blogs, but yours is the first I’ve actually had the urge to post on! I’m Chinese and I’m living in Atlanta right now. We have a big Korean population here so there are a ton of Korean restaurants nearby, with new ones popping up all the time. I wish the Chinese food in Atlanta was nearly as good!

      As someone who cooks and loves to eat, I have to re-iterate what many others have told you; your recipes are the best I’ve seen for Korean food. I found you searching for a recipe for ojingeo bokkeum. The minute I read yours, I knew it was the right one. The flavor was exactly what I hoped it would be!

      I’m posting here because I’m planning to make hobak hotteok tomorrow. I wanted to let you know that your hotteok recipe is not listed in your recipe index. I panicked when I went there searching.

      I first had hotteok at a Korean supermarket. I couldn’t resist every time I saw a Korean woman frying them up on a little electric pan. They were delicious except for an odd chemical aftertaste. I think it was from use of baking soda/baking powder. I’m so excited to make them at home using your yeast recipe. Thank you!

      Reply
      • Hyosun Ro says

        August 06, 2012 at 2:27 am

        Hi Denny – Thank you so much for your kind words. I’m happy to hear you like my ojingeo bokkeum recipe. Hope your hotteok turns out great as well. Sorry I’ve missed it in the recipe index. I’ll add it soon.

        Reply
      • Hyosun Ro says

        August 07, 2012 at 3:45 am

        So happy to hear it turned out delicious! Good to know the microwave works well to cook kabocha. You can press it down a little longer (or harder) to flatten more. Thanks for taking the time to let me know how it went!

        Reply
      • Denny says

        August 06, 2012 at 11:51 pm

        My hobak hotteok turned out delicious! Thanks so much! They puffed up like filled donuts instead of being flattish like the ones I’ve purchased, but they taste much better. I will add that I sliced off a piece of kobacha, wrapped it in plastic wrap, microwaved it for about 2-3 minutes until tender. Then I scooped out the soft flesh and added it to the cold milk (so I didn’t have to warm the milk) before dumping the mixture in with the flours and the yeast. I don’t know if I can taste the kobacha, but it made the dough such a beautiful orange color I don’t regret using it at all. Thanks again!

        Reply
    19. Hyosun Ro says

      November 22, 2011 at 3:59 pm

      Thank you, Sandra!

      Reply
    20. Sandra says

      November 19, 2011 at 1:54 pm

      Honestly I never try this kind of pasty before but it sure look AMAZING! Love the filling..well i love everything about this pancake! Wonderful job!!

      Reply
    21. Hyosun Ro says

      November 18, 2011 at 4:31 pm

      Arudhi, Biren, Soyeon, Kay, and Reese – Thank you so much for visiting and for the kind words! Hope you get to make them. They are delicious!

      Reply
    22. Reese@SeasonwithSpice says

      November 16, 2011 at 1:57 am

      This is a such an indulgence. After seeing pumpkins being used in variety of pies & muffins, the Korean way of enjoying pumpkin definitely calls out to me. Really great recipe!

      Reply
    23. Kay Heritage says

      November 07, 2011 at 12:28 pm

      As a child in Korea, I would burn my lips eating these as the hot sugar oozes after a big bite. There is nothing wonderful as these Hotteok! I love how you added pumpkin in these, Hyosun! Must try for my kids this week!

      Reply
    24. csk says

      November 06, 2011 at 2:14 am

      this looks AMAZING. I’m going to try it next weekend!

      Reply
    25. Biren @ Roti n Rice says

      November 05, 2011 at 7:48 pm

      These look and sound so yummy! Hopefully I’ll get a chance to make them before pumpkin season is out.

      Reply
    26. Arudhi says

      November 05, 2011 at 12:02 pm

      Hi Hyosun, I just visited Holly`s blog and found her version of Hotteok and now your pumpkin version is making me sooooo….drooling I can eat my PC screen up! I`m pretty sure I`m going to have a sugary Sunday. Thank you for sharing the recipe, Hyosun!

      Reply
    27. Hyosun Ro says

      November 04, 2011 at 3:52 am

      Jen – Thank you! Hope you try it one day.

      Stephanie – Thank you! And thank you for mentioning eating and living in your interview with Saveur.com. I am incredibly flattered!

      Elena – Let me know how it turns out for you. Thanks for visiting!

      Christy – Nice to meet you too! Look forward to getting to know you through our blogs.

      Reply
    28. Christy says

      November 04, 2011 at 3:00 am

      Oooohhhh, lovely Korean pancake! 🙂
      There’s just so much food everywhere in Korea; that I remember from my last trip there!!
      I am happy to have found a Korean food blog, nice to meet you 😉

      Reply
    29. Elena says

      November 03, 2011 at 11:02 pm

      Wow! This Saturday I have mroe time for me. I’ll make this for me and for my sister.

      Reply
    30. Emily Malloy says

      November 03, 2011 at 7:44 pm

      Delicious!

      Reply
    31. Stephanie says

      November 03, 2011 at 5:50 pm

      Pumpkin makes everything more delicious!!!

      Reply
    32. Smoky Wok (formerly Tastes of Home) says

      November 03, 2011 at 11:13 am

      I’ve always wanted to try this..they look delicious!!

      Reply
    33. Hyosun Ro says

      November 03, 2011 at 1:56 am

      Michelle – Thank you very much for your readership! It means a lot to me.

      Sara – Just simply omit the pumpkin, and use a little more warm water (1 or 2 tablespoons). I like to use glutinous rice powder, but it can also be made simply with wheat flour. Thanks!

      Nami – I really like the street food culture in Korea. It’s so much fun! My mom is doing okay. Thank you!

      Holly – I used to have one of those but can’t find it any more. Just disappeared. Really I beat you this time? How could that happen? I am the slower one. Ha ha! Look forward to seeing yours. Thanks for stopping by!

      Cheryl – Sweet rice is glutinous rice. I should have noted that. I am not sure regular rice would do the same trick though. Updated! Thanks for visiting!

      Fern – Thanks for the nice words. Hope you get to make and enjoy it.

      Jasmine – The use of sweet rice in hotteok is very common, and pumpkin is used often too. Hope you try it and see how it compares to the simple wheat flour version. Of course I would love to hear about it too. Thanks for visiting!

      Sissi – Thanks for such kind words! I am very happy to see you here and look forward to hearing more about your Korean cooking.

      Chef Julie – Thank you! That’s what I should have titled the post…

      Reply
    34. julie {chefjulieyoon} says

      November 03, 2011 at 12:10 am

      this looks amazing. What a creative way to make hotteok! Love the sound of gooey chewy pumpkin pancakes. Yum!

      Reply
    35. Sissi says

      November 02, 2011 at 11:03 am

      Your pumpkin pancakes must taste fabulous. They look very unusual too.
      I am very happy to discover your blog and hope to learn more about Korean cuisine. I love gochujang, kimchi and have enjoyed all the rarely tasted or cooked Korean dishes, so it’s time to cook more. Your recipes sound so appealing and are so well explained, I feel I have found a perfect teacher.

      Reply
    36. Jasmine says

      November 02, 2011 at 8:23 am

      This hotteok sounds really interesting with the addition of pumpkin and sweet rice flour. I’ve tried making Hotteok before and it was really easy.I shall try to get round to making this one.

      Reply
    37. To Food With Love says

      November 02, 2011 at 8:01 am

      Your photos are so bright and clear! This snack looks really good. Sweet pumpkin pancakes stuffed with nuts? I like it already!!!!

      Reply
    38. Cheryl says

      November 02, 2011 at 6:45 am

      these look so good, I’m going to try making them so! Thanks for the inspiration and the recipe.

      If I can’t buy sweet rice flour, (actually I don’t know what this is), can I just use ground rice? I could make my own, in my Thermomix. But is there a preferred rice, glutinous rice perhaps??

      Reply
    39. beyondkimchee says

      November 02, 2011 at 6:26 am

      Guess what I found yesterday? A hotteok press! I couldn’t believe my eyes when I saw that in a Korean miscellaneous store here in KL. I was going to make hotteok tomorrow but I guess you beat me this time, ha ha! Can’t wait to use my precious hotteok press to make fabulous Korean hottek. Love pumpkin version, too.

      Reply
    40. Nami | Just One Cookbook says

      November 02, 2011 at 5:11 am

      Wow this street sweet looks so delicious! We used to have more street food in Japan but I barely see one anymore. I love how you used pumpkins for this. Hope your mom is okay now. 🙂

      Reply
    41. Sara Ferrell says

      November 02, 2011 at 4:48 am

      Oh my GOSH! I used to eat these ALL THE TIME in Korea! I’m not a big pumpkin fan though… Can I ask how you make them regularly?

      Reply
    42. Michelle says

      November 02, 2011 at 4:25 am

      Yum! This recipe looks so delicious and perfect for the upcoming holiday season. I just love your blog….i look forward to your new posts all the time. 🙂

      Reply
    5 from 4 votes (3 ratings without comment)

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    Hi! I'm Hyosun, and I am a Korean-American mom of two wonderful grown-up children. Here, you will learn how to cook Korean dishes the way we Koreans traditionally eat at home. Read More...

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