Description

This Korean Cheese Hotteok offers a delightful combination of textures and flavors. A soft, slightly sweet yeast dough encases a generous filling of melted, stretchy cheese. Pan-fried to a golden-brown perfection, the exterior provides a subtle crispness that contrasts beautifully with the tender interior and the warm, gooey cheese pull. It’s a comforting and satisfying treat, perfect as a snack or a light meal.

Ingredients

Scale

For the Dough:
1 cup warm water (105-115°F / 40-46°C)
2 teaspoons active dry yeast
1 tablespoon granulated sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon vegetable oil, plus more for cooking
For the Filling:
1.5 cups shredded mozzarella cheese
For Cooking:
Vegetable oil, for pan-frying

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Instructions

**Activate Yeast:** In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for 5-10 minutes until foamy, indicating the yeast is active.
**Prepare Dough:** Add the flour and salt to the yeast mixture. Mix with a spoon or your hands until a shaggy dough forms. Add 1 tablespoon of vegetable oil and knead the dough in the bowl for about 5-7 minutes until it becomes smooth and elastic.
**First Rise:** Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
**Portion Dough:** Once risen, gently punch down the dough to release air. Divide the dough into 6-8 equal portions. Lightly oil your hands to prevent sticking.
**Fill Hotteok:** Take one portion of dough and flatten it into a disc in the palm of your hand. Place about 2-3 tablespoons of shredded mozzarella cheese in the center. Carefully gather the edges of the dough to seal the cheese inside, forming a ball. Ensure it is tightly sealed to prevent cheese from leaking during cooking. Repeat with the remaining dough and cheese.
**Cook Hotteok:** Heat about 1-2 tablespoons of vegetable oil in a non-stick pan over medium-low heat. Place the hotteok balls seam-side down in the pan, leaving some space between them.
**Flatten and Fry:** After about 1-2 minutes, when the bottom is lightly golden, use a spatula or a hotteok press to gently flatten each hotteok into a disc about 3-4 inches in diameter.
**Continue Frying:** Cook for another 2-3 minutes until the bottom is golden brown. Flip the hotteok and cook for an additional 2-3 minutes on the other side, or until both sides are golden brown and the cheese is fully melted and gooey.
**Serve:** Remove from the pan and serve immediately while warm to enjoy the stretchy cheese.

Notes

Ensure your water temperature is correct for yeast activation; too hot will kill it, too cold will slow it down.

Lightly oiling your hands when handling the dough will prevent sticking and make shaping easier.

Do not overcrowd the pan; cook hotteok in batches if necessary to maintain even heat.

Press the hotteok gently but firmly to achieve an even thickness and golden crust.

For extra flavor, a pinch of garlic powder can be added to the cheese filling.

Prep Time: 20 minutes
Cook Time: 15 minutes

Nutrition

Calories: 280 kcal
Fat: 12g
Carbohydrates: 30g
Protein: 12g