Korean Style Honey Cinnamon Hotteok
Makes 8 | with Melted Choc Dip and Pecans
- Nuts
- Pecan Nuts
- Wheat
- Cereals containing gluten
- Soya
- Pistachio nuts
- Almonds
- Cashew nuts
- Sesame
- Nuts
- Peanut
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
- May contain traces of allergens
- Milk
Stuffed with nuts and covered in a dusting of sugar and cinnamon, hotteoks are a popular South Korean street food. This twist on hotteoks balances the sweetness of honey and melted chocolate with earthy pecans and a savoury dough. These sweet pancakes are crisp on the outside, gooey in the middle and delicious all the way through.
Ingredients
75 grams
Pecan Nut Halves
(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)
2 sachet(s)
Ground Cinnamon
75 grams
Caster Sugar
45 grams
Honey
400 grams
Pizza Dough
(Contains: Wheat, Cereals containing gluten)
100 grams
Chocolate Chips
(Contains: Soya May contain traces of: Milk)
Not included in your delivery
3 tbsp
Water for the Sauce
Utensils
Instructions
a) Preheat your oven to 200°C/180°C fan/gas mark 6. Lightly crush the pecans in the unopened sachet using a rolling pin.
b) In a medium bowl, combine the cinnamon and sugar. Reserve 2 tbsp of the cinnamon sugar in another small bowl and set aside for later.
c) Add the honey and pecans to the bowl of cinnamon sugar and mix until combined. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.
a) Divide the pizza dough into 8 even-sized balls.
b) Pop one dough ball at a time onto a clean surface. Using a rolling pin, roll out the dough into an 8-10cm circle.
c) Spoon about 1 tbsp of the honey-pecan filling into the centre of each dough circle.
a) Carefully scrunch the edges of the dough circle together to enclose the filling. TIP: Pinch together any holes in the dough with 2 fingers to stop any filling from escaping.
a) Heat a drizzle of vegetable oil in a large frying pan on medium heat.
b) Once hot, add a dough ball to your pan and cook until the base of the ball is golden brown and crisp, 2-3 mins. TIP: Do not roll or squash the dough ball yet.
c) Once golden and crisp, flip the dough ball upside down and gently press down with a spatula to flatten it to approximately 1-2cm thick.
d) Cook until the base is golden and crisp, 2-3 mins. TIP: Be gentle so you don't squeeze out the filling.
a) Once golden, flip back over and cook until the whole base is crisp and golden, 1 min more, then place onto a lined baking tray.
b) Repeat with the remaining dough balls, doing a few at a time if you wish, then place onto the middle shelf of your oven until the edges of your hotteok are baked, 7-9 mins.
a) Once baked, allow to cool, 10-15 mins, then add each hotteok to the reserved cinnamon sugar and toss to coat.
b) While the hotteok cool, combine in a small saucepan the chocolate chips and water (see pantry for amount). Stir on medium heat until the chocolate has melted fully, 2-3 mins.
c) Pop your hotteok onto your serving platter and serve your melted chocolate in a bowl alongside for dipping.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Some found these hotteok delicious, with one reviewer praising them as "pleasure in every bite".
- Ease of prep: The dough became tough after cooling, suggesting careful timing when serving.
- Suggestions: Consider serving immediately while warm for the best texture. Try adding gingerbread biscuits and pistachio syrup for a tasty variation.
