Hotteok/Hoddeok (Pre-mix)


If you have ever been in a Korean Grocery store, you might have come across a Hotteok pre-mix pack (Beksul is the one I find). Basically Hotteok is a sweet Korean Pancake, I think there are varieties of these pancakes with different fillings. The one that comes in the pack is a brown sugar filling with chopped nuts and cinnamon. I absolutely adore these and have attempted to make it myself. Either way, it’s pretty simple to make, but the Pre-Mix has a much nicer dough, and I’m unsure of what they put into it that gives it that golden colour.


This is the other Hotteok Pre-Mix I’ve seen. The Beksul one (Not Pictured Pictured!) is in red packaging and tastes much better, and less salty. As the instructions are all in Korean, I had to go search for a translation. Luckily I found My Korean Kitchen.



1 Pre-Mix Pack (Contains: Flour, Filling and Yeast)

250 ml Water

Oil (Preferably the spray kind)

Plain Flour

Optional: Extra chopped nuts to add to the Filling mixture



Method (From My Korean Kitchen)

1. Sieve the premix flour, then add the dry yeast (silver packet) and water, knead it with a wooden spatula

2. Cover the bowl with wrap, and ferment it for 2 hours at room temperature (20-25 ?) The volume of the dough needs to increase by 2 times. I’ve sometimes left it for the whole day just to get the maximum “rise”.

2/ If you like, you can chop some more nuts, we use walnuts but really any nuts will suffice, to the filling.


3. When the dough is ready, get a couple of spoonfuls of plain flour and place it on a plate. Give the mixture a gentle mix and form 10-20 pieces depending on the size you want. Place each piece into the plain flour so it becomes easier to handle.

4. Widen the dough with your hands and flatten. Place a spoonful of filling into the middle of the flat dough. Seal the dough and shape is like below. Repeat it for the rest of the dough.


5. Pre heat the frying pan for 20 seconds and add some oil.


6. Put a couple of the pancakes onto the pan and turn them over when the bottom part is cooked. (Cook them on medium to low heat)

Recommendation from the packet : It is best if you consume all the fermented dough (dough without the filling mix) when you make it. However if you can’t finish it all, keep it in the fridge (if you are going to consume it within 24 hours), otherwise keep it in the freezer, and defrost it well before you use it.


What I love above this Pre-Mix is how easy it is to make and so tasty to boot. Eating this warm, will the sugary filling slightly liquid and nutty is just…perfect. It’s delicious on a nice cold winters day, and it’s definitely hard to stop eating it.

The dough is slightly soft, but has a nice crisp texture on the outside, with a sweet and nutty texture in the inside, with a hint of cinnamon. I’ve actually tried this with home-made red bean paste as well, and tastes just as good. So simple to make (Apart from the sticky dough), I can’t see a reason not to give it a try!


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