Description
Korean Cheese Pancakes (Cheese Hotteok, 치즈호떡) are a delicious twist on the classic Korean sweet pancake. Traditionally, hotteok is filled with a sweet syrupy mixture of brown sugar, cinnamon, and nuts, but this savory variation is loaded with gooey, melty cheese. The pancake dough is crispy on the outside and soft on the inside, while the cheese filling creates an irresistible stretchy, cheesy pull with every bite. Perfect as a snack, appetizer, or quick meal, these pancakes are sure to become a favorite for cheese lovers and street food enthusiasts alike.
Ingredients
Scale
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For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 tablespoon sugar
- ½ teaspoon salt
- ¾ cup warm milk or water (about 100°F / 38°C)
- 1 tablespoon vegetable oil (for the dough)
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For the Filling:
- 1 cup shredded mozzarella cheese (or cheese of choice)
- ¼ cup shredded cheddar cheese (optional for extra flavor)
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For Cooking:
- 2 tablespoons vegetable oil (for frying)
Ingredient Highlights
- Mozzarella Cheese: Melts beautifully, creating the perfect cheesy pull.
- Flour-Based Dough: Creates a slightly chewy yet crispy pancake shell.
- Yeast: Helps the dough develop a light and slightly fluffy texture.
- Cheddar Cheese (Optional): Adds a sharper, slightly tangy cheese flavor.
Instructions
Prepare the Dough:
- Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, yeast, and salt.
- Add Wet Ingredients: Slowly pour in the warm milk (or water) while stirring. Mix until the dough starts to come together.
- Knead the Dough: Knead the dough for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour.
- Rest the Dough: Cover the bowl with a clean towel or plastic wrap and let it rest for 30-40 minutes, or until it doubles in size.
Assemble the Pancakes:
- Divide the Dough: Once the dough has risen, punch it down and divide it into 4 equal portions.
- Flatten and Fill: Take one piece of dough, flatten it into a small circle, and place a generous amount of cheese in the center.
- Seal the Pancake: Fold the edges over the cheese and pinch to seal, ensuring no cheese leaks out during cooking. Gently flatten the dough ball into a round pancake shape.
- Repeat: Repeat for the remaining dough pieces.
Cook the Pancakes:
- Heat the Pan: In a non-stick pan, heat 2 tablespoons of vegetable oil over medium-low heat.
- Cook the Pancakes: Place the pancakes seam-side down in the pan and cook for 3-4 minutes until golden brown. Flip and press gently with a spatula to flatten slightly.
- Melt the Cheese: Continue cooking for another 3-4 minutes, until both sides are golden and crispy, and the cheese is fully melted.
- Serve Hot: Remove from the pan and let cool for a minute before serving.
- Prep Time: 40 minutes
- Cook Time: 10-15 minutes
Nutrition
- Calories: 250-300 kcal
- Fat: 10g
- Carbohydrates: 35g
- Protein: 8g