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A close-up of a Korean Hotteok Potato Cheese Pancake, golden brown and perfectly cooked.

Korean Hotteok Potato Cheese Pancakes

Enjoy these savory Korean Hotteok Potato Cheese Pancakes, perfect as a snack or appetizer. Soft, chewy pancakes filled with a delicious cheesy potato mixture, fried to golden perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 cup warm water
  • 1 tbsp sugar
  • 1 tsp active dry yeast
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp vegetable oil
For the Filling:
  • 2 medium potatoes peeled and cubed (about 2 cups)
  • 1/2 cup shredded mozzarella cheese or a blend of your favorite melting cheeses
  • 1/4 cup finely chopped onion
  • 1-2 cloves garlic minced
  • 1 tbsp butter
  • Salt and black pepper to taste
  • red pepper flakes Pinch, Optional
For Frying:
  • Vegetable oil

Equipment

  • large bowl
  • plastic wrap or damp towel
  • pot
  • masher
  • non-stick skillet
  • flat spatula or hotteok press

Method
 

Dough Preparation
  1. In a large bowl, combine warm water, sugar, and yeast; let it sit for 5-10 minutes until foamy to activate the yeast.
  2. Add flour and salt to the yeast mixture, then mix until a shaggy dough forms, and knead for 5-7 minutes until smooth and elastic.
  3. Lightly grease a clean bowl, place the dough in it turning once to coat, cover, and let it rise in a warm place for 1 to 1.5 hours until doubled in size.
Filling Preparation
  1. While the dough rises, boil cubed potatoes in lightly salted water until very tender (10-15 minutes), then drain thoroughly.
  2. Mash the cooked potatoes with butter until smooth, then add mozzarella, onion, garlic, salt, pepper, and optional red pepper flakes, mixing well and adjusting seasoning.
Assembly and Cooking
  1. After the dough has risen, gently punch it down, divide it into 8-10 equal pieces, and lightly flour your hands.
  2. Flatten a piece of dough, place a generous spoonful of filling in the center, gather the edges to seal completely, and roll into a smooth ball; repeat for remaining dough and filling.
  3. Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.
  4. Place 2-3 dough balls in the hot skillet, and after 30-60 seconds, gently press each pancake down to 1/2 to 3/4 inch thick with a flat spatula or hotteok press.
  5. Continue cooking for 2-3 minutes per side, flipping when golden brown and crispy, ensuring the cheese melts, adding more oil as needed.
  6. Serve the cooked Hotteok immediately warmed on a wire rack or plate.

Notes

For an extra crispy exterior, you can lightly dust the formed pancakes with a little all-purpose flour before frying. Experiment with different cheese blends for variety, or add finely chopped herbs like chives to the filling for a fresh twist.