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Golden brown Korean Hotteok pancakes filled with cranberries
Freshly fried Korean sweet pancakes

Cranberry Hotteok (Sweet Korean Pancakes)

Author: Flavelo
Recipes Cakes and Desserts
A winter street food favorite in Seoul. This isn't a western pancake, but a yeast-risen, fried dough cake filled with sugar that melts into hot syrup. This version uses tart cranberries to balance the sweet cinnamon filling. Careful, the filling is molten hot!
🕒 Prep Time 1 hr 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 8 servings
🔥 Calories 280 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Frying pan
  • Spatula or Hotteok press

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Make the dough: mix flour, salt, sugar, yeast, and water. Once combined, add a spoon of oil and knead until smooth. Let rise for 1 hour.

Tip: The dough will be quite soft and sticky; this is normal and ensures a chewy texture.
2 ✓

Mix the filling: combine brown sugar, cinnamon, and chopped cranberries.

Tip: Brown sugar has molasses, giving a caramel flavor and melting better.
3 ✓

Oil your hands (to prevent sticking), divide dough into 8 parts. Flatten a piece in your palm, add filling to the center, and seal into a ball.

Tip: An airtight seal is the most critical step.
4 ✓

Heat generous oil in a pan. Place ball seam-side down, fry for 30 seconds, then flip and PRESS FLAT with a spatula.

Tip: Pressing increases the surface area touching the oil for maximum crispiness.
5 ✓

Fry until golden brown on both sides (3-4 mins per side).

Tip: Cook on medium heat so the sugar melts inside without burning the outside.

Recipe FAQ

The filling leaked out while frying.
You didn't seal the dough tightly enough, or rolled it too thin. Pinch the dough very firmly to seal!

Ingredients

  • 3 1/2 cups All-Purpose Flour
  • 1 packet Active Dry Yeast (2 1/4 tsp)
  • 2 tbsp Sugar (for dough)
  • 1 cup Lukewarm Water
  • 1/2 tsp Salt
  • 2 tbsp Oil (for dough + frying)
  • 3/4 cup Dried Cranberries (chopped)
  • 1/2 cup Brown Sugar (for filling)
  • 1 tsp Ground Cinnamon