BEST KOREAN CHEESE HOTTEOK EVER

Imagine sinking your teeth into a warm, chewy pancake, the slight sweetness of the dough giving way to a molten river of savory, stretchy cheese. That’s the magic of Korean Cheese Hotteok, and with this recipe, you can easily bring this delicious street food sensation into your very own kitchen. Get ready for a culinary adventure – you’re about to make the best Korean Cheese Hotteok you’ve ever tasted!

Let’s Gather Our Goodies (Ingredients)

For the Dough:

• 1 cup (120g) all-purpose flour
• 1/2 cup (60g) sweet rice flour (glutinous rice flour)
• 1 teaspoon active dry yeast
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 3/4 cup (180ml) lukewarm water
• 1 tablespoon vegetable oil, plus more for greasing

For the Cheese Filling:

• 1 cup (about 115g) shredded mozzarella cheese
• 1/4 cup (about 30g) shredded cheddar cheese (optional, for extra flavor)
• 1 tablespoon grated Parmesan cheese (optional)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• A pinch of black pepper (optional)

Extra for Cooking:

• Vegetable oil, for greasing the pan

Step-by-Step Instructions: Hotteok Heaven Awaits!

Part 1: Dough Time!

1. Activate the Yeast: In a large bowl, combine the lukewarm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes, until it becomes foamy. This means your yeast is alive and ready to work its magic!
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, sweet rice flour, and salt. The sweet rice flour is key for that chewy texture, so don’t skip it!
3. Mix it All Together: Pour the yeast mixture into the bowl with the dry ingredients. Add 1 tablespoon of vegetable oil. Mix with a wooden spoon or spatula until a shaggy dough forms.
4. Knead, Knead, Knead: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until it becomes smooth and elastic. The dough will be a bit sticky, and that’s okay! If it’s *too* sticky, add a tiny bit of flour, but be careful not to add too much, or your hotteok will be tough.
5. Rise and Shine: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until doubled in size. This is when the dough develops its characteristic flavor and texture.

Part 2: Cheese, Please! (Making the Filling)

1. Cheese Assembly: In a medium bowl, combine all the cheese filling ingredients: mozzarella, cheddar (if using), Parmesan (if using), sugar, salt, and pepper (if using). Mix well to ensure the sugar and salt are evenly distributed. This sweet and savory combination is what makes these hotteok so addictive!

Part 3: Shape Up and Cook!

1. Deflate and Divide: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 6-8 equal portions.
2. Stuff with Cheese: Take one portion of dough and flatten it into a circle about 3-4 inches in diameter. Place a generous spoonful of the cheese filling in the center of the circle. Carefully bring the edges of the dough up and pinch them together to seal the filling inside, forming a little pouch. Repeat with the remaining dough and filling.
3. Cook ‘Em Up: Heat a lightly oiled non-stick skillet or griddle over medium-low heat. Place the filled dough pouches, seam-side down, in the hot skillet. Gently flatten each pouch with a spatula or a hotteok press (if you have one) to about 1/2 inch thickness.
4. Golden Brown Goodness: Cook for about 2-3 minutes per side, or until golden brown and the cheese is melted and gooey. Keep an eye on the heat; you want the pancakes to cook through without burning. If they’re browning too quickly, reduce the heat.
5. Serve and Enjoy: Remove the cooked hotteok from the skillet and let them cool slightly before serving. Be careful, the cheese will be hot! These are best enjoyed warm, when the cheese is at its melty, stretchy best.

Troubleshooting Tips and Tricks

• Sticky Dough Blues? Don’t panic! Korean hotteok dough is naturally a bit sticky. Just lightly flour your hands and work surface to prevent it from sticking too much. Avoid adding too much extra flour, as this can make the hotteok tough.
• Filling Leaks? Make sure you pinch the dough edges together tightly to seal the filling completely. If you have a small leak, don’t worry too much; it’ll still taste delicious!
• Burnt Hotteok? Keep the heat at medium-low to prevent the hotteok from burning before the cheese melts. If your skillet is running hot, reduce the heat even further.
• Chewy vs. Crispy? For a chewier hotteok, use more sweet rice flour. For a crispier hotteok, use more all-purpose flour. You can adjust the ratio to your liking!

Variations to Spice Things Up

• Sweet and Savory Combo: Add a sprinkle of brown sugar and cinnamon to the cheese filling for an extra layer of sweetness and warmth.
• Spicy Kick: Add a pinch of gochugaru (Korean chili flakes) to the cheese filling for a subtle spicy kick.
• Vegetable Power: Mix in some finely chopped vegetables, such as green onions or carrots, to the cheese filling for added texture and nutrition.
• Nutty Delight: Add chopped nuts, such as walnuts or peanuts, to the cheese filling for a crunchy contrast.
• If you love chicken, why not try these Cheesy Garlic Chicken Wraps for another savory treat?

Serving Suggestions: Make It a Feast!

Korean Cheese Hotteok is delicious on its own as a snack or dessert, but you can also serve it as part of a larger Korean meal.

• Classic Pairing: Serve with a side of kimchi for a tangy and spicy contrast to the sweet and savory hotteok.
• Dipping Sauce Delight: Offer a small bowl of soy sauce or a mixture of soy sauce, vinegar, and sesame oil for dipping.
• Sweet Endings: Drizzle with honey or maple syrup for an extra touch of sweetness.
• For a complete Korean-inspired meal, consider pairing it with Korean Bbq Steak Rice Bowls.

Storing and Reheating: Hotteok for Later!

• Storing: Leftover Korean Cheese Hotteok can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in a skillet over low heat or in the microwave for a few seconds until warmed through. The texture might not be quite as perfect as freshly made, but they’ll still be delicious!
• If you’re looking for other cheesy options, you might enjoy Cheesy Dynamite Chicken Buns.

Why This Recipe Works: The Science of Deliciousness

This recipe is designed to deliver the perfect balance of flavors and textures that make Korean Cheese Hotteok so irresistible. The sweet rice flour contributes to the dough’s signature chewiness, while the sugar in the filling caramelizes during cooking, adding a delightful sweetness. The combination of mozzarella and cheddar cheese (if used) provides a rich, savory flavor that complements the sweetness perfectly. The proofing time allows the dough to develop a complex flavor and light, airy texture. And of course, the gentle cooking ensures that the cheese is melted and gooey without burning the pancake. If you’re in the mood for other Asian-inspired dishes, why not try Chicken Chow Mein or even Sticky Garlic Chicken Noodles?

Final Thoughts: Hotteok Happiness!

Making Korean Cheese Hotteok at home is easier than you might think, and the results are truly rewarding. With this recipe and a little bit of patience, you’ll be able to create these sweet and savory pancakes that are sure to impress your family and friends. Don’t be afraid to experiment with different fillings and toppings to create your own unique hotteok masterpiece. Happy cooking, and enjoy your delicious Korean Cheese Hotteok!