Korean Cheese Pancakes (Hotteok-Inspired)
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3 pancakes
Ingredients
- 1 cup all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup cold water
- ¾ cup shredded mozzarella cheese (or Korean cheese blend)
- 1 green onion, chopped
- 1 tbsp butter or neutral oil (for frying)
- Toasted sesame seeds (for garnish, optional)
Instructions
1. Make Batter
- In a mixing bowl, whisk together flour, salt, sugar, and cold water until smooth.
- Stir in chopped green onion.
2. Heat the Pan
- Heat butter or oil in a non-stick skillet over medium heat.
3. Assemble the Pancake
- Pour about ¼ cup of batter into the pan, spreading it into a small circle.
- Add 2–3 tbsp of shredded cheese to the center.
- Spoon a little more batter over the top to seal the cheese inside.
4. Cook Until Crispy
- Cook 3–4 minutes per side, or until golden brown and crispy, and cheese is melted.
5. Garnish & Serve
- Sprinkle with sesame seeds. Serve hot with dipping sauce like soy or sweet chili if desired.
Serving Suggestions
| Best With | Serving Time |
|---|---|
| Sweet chili sauce | Snack or lunch |
| Soy dipping sauce | Korean-style breakfast |
| Kimchi on the side | Late-night bite |
Leftover Tips
- Storage: Cool completely, then store in an airtight container in the fridge for up to 2 days.
- Reheat: Use a skillet or air fryer for 2–3 minutes to restore crispiness. Avoid microwaving for best texture.
Calories (Estimate)
Approx. 280–320 kcal per pancake
Disclaimer: Nutritional info is approximate and will vary with brands and portion sizes.