If you've ever wandered the bustling streets of Seoul in the winter, chances are you've seen – or more likely smelled – vendors flipping golden-brown hotteok on sizzling griddles. These sweet, chewy pancakes are one of the most beloved Korean street food staples, especially when temperatures drop. This vegan Korean hotteok recipe brings all that comforting nostalgia into your home kitchen—with a sticky walnut and date filling that’s every bit as indulgent as the classic brown sugar and peanut combo. It's chewy, crispy, gooey, and sweet—all the things you want from a cold-weather Korean dessert.
This hotteok is not just dessert—it’s a warm, satisfying way to end your Korean dinner ideas. Think of it as a companion to a full spread that might include spicy Korean food like kimchi stew or easy tteokbokki recipes. And because this version is totally plant-based, it’s a great addition to your list of Asian desserts that everyone—vegan or not—can fall in love with.
Vegan Korean Hotteok with Sticky Walnut and Date Center
Prep Time 1 hour hr
Cook Time 20 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert, Snack
Cuisine Korean
Servings 6 hotteok pancakes
Mixing bowls You'll need at least two: one for making the dough and another for prepping the filling.
Wooden spoon or silicone spatula To mix the dough without overworking it.
Non-stick skillet or cast-iron pan A non-stick skillet is ideal for frying the hotteok to a golden crisp. A cast iron pan can also work well, as it retains heat evenly and develops a nice sear.
Rolling pin (optional) If you want perfectly flat pancakes, although pressing them with your hands or a spatula works just as well.
Lid for your pan Helps steam the hotteok slightly while frying, keeping them tender and chewy inside.
Alternative tools A tortilla press can double as a hotteok flattener if you're feeling innovative.
For the Dough
- 2 cups all-purpose flour
- 2 tbsp white granulated sugar
- 1 tsp instant dry yeast
- ½ tsp salt
- ¾ cup warm water about 110°F
- 2 tbsp neutral oil like canola or avocado oil
For the Sticky Walnut & Date Filling
- ½ cup pitted Medjool dates chopped finely
- ⅓ cup walnuts chopped
- 2 tbsp brown sugar
- ½ tsp cinnamon
- 1 tbsp maple syrup optional for extra stickiness
- Pinch of salt
For Frying
- 2 tbsp neutral oil for pan-frying
Step 1: Prepare the Dough
In a large mixing bowl, combine the flour, sugar, salt, and yeast. Stir to combine. Slowly pour in the warm water while stirring with a wooden spoon or spatula until a shaggy dough forms. Add the oil and continue to mix until the dough is relatively smooth, about 3–4 minutes.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm spot for 45 minutes to 1 hour, or until doubled in size. The dough should be soft, elastic, and slightly sticky.
Step 2: Make the Sticky Walnut-Date Filling
While the dough is rising, prepare the filling. In a small bowl, mix together chopped dates, walnuts, brown sugar, cinnamon, maple syrup (if using), and a pinch of salt. Stir until well combined. The mixture should be sticky and aromatic, almost like a soft paste.
Step 3: Portion the Dough
Once the dough has risen, lightly oil your hands (the dough will be sticky). Divide it into 6 equal portions. Roll each portion into a ball and set them aside on a lightly floured surface.
Step 4: Stuff the Hotteok
Take one dough ball and flatten it gently into a disk in your palm. Add about 1½ tablespoons of the date-walnut filling to the center. Carefully pinch the edges of the dough together over the filling to seal it. Place seam-side down and flatten it slightly with your hand. Repeat with the remaining dough and filling.
Step 5: Pan-Fry the Pancakes
Heat a non-stick skillet over medium heat and add a teaspoon of oil. Place 2–3 hotteok into the pan, depending on its size. Cook for 30 seconds to 1 minute on one side until lightly golden, then flip and press them down with a spatula to flatten. Cover the pan with a lid and let cook for another 2–3 minutes. Flip once more and cook uncovered for another minute to ensure a crispy outer layer.
Repeat with the remaining pancakes, adding a bit more oil as needed.
Step 6: Serve Warm
Serve immediately while they’re warm and gooey inside. The filling will be molten and delicious, with the chew of the dough balancing the sticky, nutty sweetness perfectly.
Pairings
These vegan Korean hotteok are delightful on their own, but they truly shine when paired thoughtfully:
- Korean Stew Recipes: A hearty vegan kimchi jjigae (kimchi stew) can make a perfect main dish before hotteok is served. The spicy, tangy stew contrasts beautifully with the sweet pancake.
- Tteokbokki Recipes Easy Enough for Weeknights: Classic spicy rice cakes are an ideal pairing with hotteok. Think chewy on chewy—but one spicy, one sweet. Finish off your spicy Korean food feast with these hot pancakes and some barley tea.
- Korean Hot Pot (Jeongol): If you're making a bubbling pot of vegetables, tofu, and mushrooms in a gochujang-based broth, hotteok makes a cozy dessert that feels right at home.
- Korean Gochujang Recipes: If your dinner includes a punchy gochujang tofu stir-fry or a spicy tempeh bibimbap, the mellow sweetness of the hotteok offers a welcome finale.
- Beverage Pairing: Try pairing these with a lightly sweetened cinnamon punch (sujeonggwa) or roasted barley tea for a fully immersive Korean dessert experience.
FAQs
1. Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance. After it rises, punch it down, cover tightly, and refrigerate. Let it come to room temperature for 30 minutes before shaping and filling.
2. What’s the best flour for hotteok?
All-purpose flour works beautifully for this vegan hotteok recipe. If you want a slightly chewier texture, you can substitute half of the flour with bread flour.
3. Can I use other nuts or fillings?
Absolutely. Almonds, pecans, or even pistachios work well. For fillings, try combinations like coconut and dark chocolate, or black sesame and agave for a twist on this classic Korean dessert.
4. Can I bake hotteok instead of frying?
While traditional hotteok is pan-fried for that irresistible crisp, you can bake them at 375°F for about 15–18 minutes. The result will be slightly drier, but still tasty—just not as true to the original street food version.
5. Is this similar to other Korean pancake recipes?
Hotteok belongs to the broader family of Korean pancakes, but it’s unique in its sweet filling. Unlike savory pajeon or kimchi jeon, this sweet pancake recipe is more like a stuffed doughnut with crisped edges and a molten center.
