Korean Cheesecake Hotteok

Name: Korean Cheesecake Hotteok
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups all-purpose flour; 1/2 cup warm water; 2 tbsp sugar; pinch salt; 4 oz cream cheese (softened); 2 tbsp brown sugar; 1/2 tsp ground cinnamon; 2 tbsp vegetable oil (for pan-frying)

Warm, soft Korean sweet pancake filled with cream cheese, brown sugar, and cinnamon. A trendy Korean street food dessert.

45 minMediumServes 4320 cal/serving

KoreanDessertStovetopVegetarian

Ingredients

2 cups all-purpose flour
1/2 cup warm water
2 tbsp sugar
pinch salt
4 oz cream cheese (softened)
2 tbsp brown sugar
1/2 tsp ground cinnamon
2 tbsp vegetable oil (for pan-frying)

Instructions

1

In a bowl, mix 2 cups all-purpose flour with pinch salt and 2 tbsp sugar.
2

Gradually add 1/2 cup warm water to the all-purpose flour mixture, stirring until a soft dough forms. Knead for 2-3 minutes until smooth.
3

Divide the dough into 4 equal portions and let rest for 10 minutes.
4

In a small bowl, mix 4 oz cream cheese (softened), 2 tbsp brown sugar, and 1/2 tsp ground cinnamon.
5

Flatten each portion of dough into a thin circle (about 4 inches). Place a spoonful of the cream cheese (softened) filling in the center.
6

Fold the edges over the filling and seal, then gently flatten again into a thick pancake.
7

Heat 2 tbsp vegetable oil (for pan-frying) in a skillet over medium heat.
8

Pan-fry each hotteok for 2-3 minutes per side until golden and the filling is warm and slightly oozing.
9

Serve warm, optionally with a dusting of powdered sugar or extra ground cinnamon.

Questions

Can I make Korean Cheesecake Hotteok dairy-free?

Not cleanly. Here the dairy (4 oz cream cheese (softened)) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free dessert collection instead.

Can I make Korean Cheesecake Hotteok gluten-free?

Yes. The gluten in this entry is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Korean Cheesecake Hotteok keep?

Keep it covered in the refrigerator and eat it within three days.

Can I halve or double Korean Cheesecake Hotteok?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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