If you have ever wanted to try a delightful Korean street snack that delivers a gooey surprise with every bite, this Cheese Hotteok Recipe is exactly what you need. Imagine crispy, golden-brown pancakes filled with warm, stretchy mozzarella cheese that melts perfectly inside. This recipe is not only simple but also incredibly satisfying – perfect for sharing with friends or enjoying as a comforting treat on a chilly afternoon. Trust me, once you make these, they might just become a fast favorite in your kitchen!
Ingredients You’ll Need
Gathering just a few fundamental ingredients makes this Cheese Hotteok Recipe come to life, combining soft dough with a luscious cheesy filling. Each element is crucial to balancing flavor, texture, and that signature soft-yet-crispy hotteok finish.
- Warm milk: Activates the yeast and adds moisture to the dough for softness.
- Instant yeast: Makes the dough rise beautifully, resulting in a light texture.
- All-purpose flour: The base of the dough, providing structure and chewiness.
- Granulated sugar: A touch of sweetness that helps the yeast ferment and adds subtle flavor.
- Salt: Enhances overall taste and balances the sweetness.
- Glutinous rice flour: Gives the dough a characteristic chew and slight crispiness on the outside.
- Mozzarella cheese: The star ingredient that melts into a gooey, delicious filling.
- Vegetable oil: For frying the hotteok until crispy and golden brown.
How to Make Cheese Hotteok Recipe
Step 1: Activate the yeast
Start by mixing warm milk with instant yeast and sugar in a small bowl. Let this mixture sit for about 5 minutes until it’s frothy and bubbly. This step wakes up the yeast and prepares it to give your dough that wonderful rise that makes hotteok light and airy.
Step 2: Prepare the dough
In a large bowl, combine all the dry ingredients – the all-purpose flour, glutinous rice flour, sugar, and salt. Pour in the yeast mixture and stir everything together until a smooth dough forms. Cover the bowl and let it rest for at least one and a half hours, or until the dough has tripled in size. This resting period is key because it develops the dough’s flavor and gives it a perfect texture for frying.
Step 3: Prepare for frying
While your dough is resting, heat vegetable oil in a large pan over medium heat. The oil needs to be hot enough to crisp the outside without burning, so this warming-up period is crucial. You can start prepping the dough balls during this time, making the whole process smooth and efficient.
Step 4: Shape the hotteok
Lightly grease your hands to keep the dough from sticking. Grab a handful of risen dough and flatten it in your palm. Place about two tablespoons of grated mozzarella cheese in the center. Fold the dough edges up and around the cheese, pinching them tightly to seal the filling inside. Repeat this process with all the dough portions. This step takes a bit of practice, but forming a tight seal ensures your cheesy center stays perfectly molten inside the crispy exterior.
Step 5: Fry until golden
Place each stuffed hotteok in the hot pan and gently flatten it, widening the pancake. Cook for about one minute on one side until it turns beautifully golden and crispy. Flip it over and press down gently again with your spatula to flatten a little more, cooking for another minute until the other side matches the crispiness and golden hue. This ensures an addictive crunch outside that contrasts with the gooey cheese inside.
Step 6: Drain and serve
Once cooked, transfer your hotteok to paper towels to drain any excess oil. This step keeps each bite light and crispy rather than greasy, making every mouthful super satisfying.
How to Serve Cheese Hotteok Recipe
Garnishes
To elevate your Cheese Hotteok Recipe even more, sprinkle a pinch of toasted sesame seeds or a light dusting of powdered sugar on top. The sesame seeds add a subtle nutty flavor and extra crunch, while powdered sugar lends a pleasant sweet contrast to the savory cheese.
Side Dishes
Pair your hotteok with dipping sauces like a spicy gochujang mayo or a tangy soy-vinegar blend for a fantastic flavor boost. Light salads with crisp greens and a refreshing citrus dressing also complement the warm, cheesy pancakes perfectly, balancing out the richness.
Creative Ways to Present
For a fun twist, slice your Cheese Hotteok into smaller wedges and serve them as finger food at your next gathering. You might also set up a mini cheese filling station with different cheeses for guests to customize their own hotteok. This interactive presentation is sure to impress and make the experience memorable.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Cheese Hotteok in an airtight container in the refrigerator for up to two days. Make sure to place parchment paper between layers to prevent them from sticking together, preserving that crispy texture once reheated.
Freezing
If you want to enjoy this treat later, freeze the uncooked dough balls before frying by wrapping them individually in plastic wrap and placing them in a freezer-safe container. When you’re ready to eat, thaw them in the fridge overnight and then fry fresh to keep that heavenly crispy outside.
Reheating
To reheat your cooked hotteok, avoid the microwave if you want to maintain the crispiness. Instead, warm them gently in a skillet over medium heat for a few minutes on each side until heated through and crispy again. This method keeps the cheese melty and the dough perfectly textured.
FAQs
Can I use other types of cheese for this recipe?
Absolutely! While mozzarella is classic because of its meltiness and mild flavor, you can try cheeses like cheddar or a blend to give your hotteok a different taste profile. Just make sure your cheese melts well and complements the dough.
Is glutinous rice flour necessary?
Glutinous rice flour is important because it gives hotteok their unique chewy texture and crispy edge. Using only regular flour would make the pancake less chewy and alter the authentic feel, so try to include it for best results.
Can I make the dough ahead of time?
Yes, you can prepare the dough a day in advance and refrigerate it overnight. Just remember to bring it to room temperature before shaping and frying. This can help with your kitchen prep and still yield fantastic results.
How do I prevent the cheese from leaking out during frying?
The key is to seal the dough edges tightly around the cheese before frying. Pinch firmly and even pinch twice if needed. A well-sealed pocket keeps the cheese inside while it melts, ensuring that perfect gooey center you want.
What if I’m allergic to dairy? Are there alternatives?
You can swap mozzarella for dairy-free cheese alternatives if you’re allergic or prefer plant-based options. Many vegan cheeses melt nicely and work well as hotteok fillers, though taste and texture may vary slightly.
Final Thoughts
Trying this Cheese Hotteok Recipe is like biting into a little piece of Korean street food magic. Its crispy exterior, married with a luscious cheese center, makes it an irresistible treat that you’ll want to make again and again. Whether you’re sharing it with friends or enjoying it solo, this recipe promises to brighten your day with every melting, golden bite. So grab your ingredients and have fun making this delightful comfort food at home!
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Cheese Hotteok Recipe
- Total Time: 1 hour 50 minutes
- Yield: 5 servings
Description
Cheese Hotteok is a delicious Korean street food snack featuring a soft, chewy dough filled with gooey melted mozzarella cheese. This recipe combines warm milk, yeast, and glutinous rice flour to create a lightly sweet dough that is pan-fried until golden and crispy outside while melty and savory inside. Perfect as a comforting treat or snack, these cheese-filled pancakes are easy to prepare and incredibly satisfying.
Ingredients
Dough Ingredients
- 1 cup milk, warm
- 1 teaspoon instant yeast
- 2 cups all-purpose flour
- 4 teaspoons granulated sugar
- ¼ teaspoon salt
- 3 tablespoons glutinous rice flour
Filling
- 1 cup mozzarella cheese, grated
For Cooking
- 4 tablespoons vegetable oil
Instructions
- Activate yeast mixture: In a small bowl, combine the warm milk, instant yeast, and granulated sugar. Stir gently and set aside for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Combine dry ingredients: In a large bowl, mix the all-purpose flour, glutinous rice flour, and salt thoroughly. This forms the base of the dough.
- Make the dough: Pour the yeast mixture into the dry ingredients bowl. Stir everything together until a smooth, elastic dough forms. Cover the dough with a clean cloth or plastic wrap and let it rest for at least 1 hour and 30 minutes, or until the dough has tripled in size, signaling proper fermentation.
- Prepare to cook: Heat the vegetable oil in a large saucepan or skillet over medium heat. Keep the oil hot as you prepare the filled dough pieces.
- Shape the hotteok: Lightly grease your hands with oil to prevent sticking. Take a handful of the risen dough and flatten it in your palm. Place about 2 tablespoons of grated mozzarella cheese in the center. Carefully fold the edges over the filling and seal tightly to enclose the cheese, forming a round filled dough ball. Repeat this process with the remaining dough and cheese.
- Pan-fry the hotteok: Place the stuffed dough balls into the hot pan. Gently flatten each one with a spatula to form thick pancakes. Cook for about 1 minute, or until the bottom side turns golden brown. Flip and flatten again gently, then cook the other side for another minute until golden brown and crispy.
- Drain excess oil: Remove the cooked hotteok from the pan and place them on paper towels. This will absorb any residual oil, making them less greasy and ready to serve warm and melty.
Notes
- Ensure the milk is warm but not hot to avoid killing the yeast.
- Glutinous rice flour is essential for the chewy texture characteristic of hotteok.
- Use a non-stick pan or well-seasoned skillet for best results.
- Do not overfill with cheese to prevent leaking during frying.
- Serve hot for the best gooey cheese experience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
