Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup warm water, around 110°F (43°C)
- 1 tablespoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup shredded cheese (Mozzarella or Cheddar)
- 2 tablespoons cooking oil (vegetable or canola)
- 1 tablespoon cinnamon
- 2 tablespoons sugar (for cinnamon sugar mixture)
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 2 tablespoons of sugar, 1 teaspoon of salt, and 1 tablespoon of instant yeast.
- Gradually add in 3/4 cup of warm water while stirring until everything comes together into a rough dough.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until smooth and elastic.
- Shape the kneaded dough into a ball and place it in an oiled bowl, turning it once to coat.
- Cover with a damp cloth and let it rise in a warm area until doubled in size—about 1 hour.
- Once risen, punch down the dough and divide it into 8 equal pieces.
- Flatten each piece slightly in your palm and spoon about 1 tablespoon of shredded cheese mixed with cinnamon sugar into each round before carefully sealing them shut.
- Heat about 2 tablespoons of oil in a non-stick skillet over medium heat.
- Carefully place each filled dough ball seam-side down in the pan.
- Cook them until golden brown on both sides—about 2-3 minutes per side—and press gently with a spatula to ensure even cooking.
- Remove from heat and allow them to cool slightly on paper towels before serving.
- Garnish with extra cinnamon sugar if desired.
Notes
Store leftover hotteok in airtight containers, refrigerating to maintain freshness.
Reheat in a skillet for crispy goodness, avoiding soggy textures.
Serve with honey drizzle or fresh fruit for delightful contrast.
For extra cheese pull, use mozzarella or blend cheeses in the filling.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Stovetop
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg