Hodduk (Korean Sweet Fried Pancakes) and Koreatown Recipe

If you’ve ever wandered the bustling streets of Koreatown craving a sweet, warm treat, you’ve likely encountered the irresistible charm of Hodduk (Korean Sweet Fried Pancakes) and Koreatown’s vibrant food scene. This delightful snack features pillowy pancakes enveloping a gooey, sugary nut filling, fried to golden perfection. Each bite offers a harmonious blend of crunchy, sweet, and tender textures that feel like a warm hug on a cool day. Making Hodduk at home is easier than you might think, and it’s a fantastic way to bring a touch of Koreatown’s charm right into your kitchen!

Ingredients You’ll Need

The magic of Hodduk lies in its straightforward yet thoughtfully chosen ingredients. Each component plays a vital role in creating the perfect texture and flavor balance — from the combination of flours providing the right chewiness to the warm spices and nuts for that signature sweet crunch.

• 1 1/2 cups all-purpose flour: The base flour that forms the soft, pillowy pancake exterior.
• 1/2 cup rice flour: Adds a subtle crispness and light texture that contrasts beautifully with the dough.
• 1 tablespoon instant dry yeast: Helps the dough rise, creating a tender, airy bite.
• 1 tablespoon granulated sugar: A touch of sweetness that feeds the yeast and enhances flavor.
• 1 teaspoon kosher salt: Balances the sweetness and deepens the overall taste.
• 1/4 cup milk powder: Adds rich, creamy undertones to the dough.
• 1/2 cup water: Warm water activates the yeast and brings the dough together.
• 1/2 cup walnuts or pine nuts: The star crunchy filling element — roughly chopped for the perfect texture.
• 1/2 cup brown sugar: Melts into a luscious, caramel-like filling center.
• 1/4 cup honey powder or granulated sugar: Boosts sweetness and lends depth with honey’s floral notes if using powder.
• 1 tablespoon ground cinnamon: Infuses the filling with cozy warmth and aromatic spice.
• 1/4 cup vegetable oil: For frying to golden, crisp perfection.
• 1 pint vanilla ice cream: Optional but highly recommended for serving, adding creamy contrast.

How to Make Hodduk (Korean Sweet Fried Pancakes) and Koreatown

Step 1: Prepare the Dough

Start by mixing the all-purpose flour, rice flour, yeast, granulated sugar, salt, and milk powder in a large bowl until everything is evenly combined. Next, warm the water until it’s steaming but still comfortable to the touch — about 115 degrees Fahrenheit is perfect to activate the yeast without killing it. Pour the warm water over the dry ingredients and knead with your hands for a couple of minutes until you achieve a smooth and elastic dough ball. Cover the bowl with plastic wrap and let the dough rest at room temperature for around 20 minutes while the yeast works its magic and the dough rises.

Step 2: Make the Sweet Nutty Filling

While the dough is proofing, prepare the filling that makes Hodduk such a beloved treat in Koreatown. Coarsely chop your choice of walnuts or pine nuts, then combine them with brown sugar, honey powder or granulated sugar, and ground cinnamon. This mixture will form the gooey, fragrant heart of the pancakes, delivering those irresistible sweet and nutty layers.

Step 3: Shape and Stuff the Pancakes

Divide the dough into eight equal portions and gently roll each piece into a ball on a lightly floured surface. Using your hands, flatten each ball into a thin pancake. Press your finger into the center of each pancake to create a small well just wide and deep enough for the filling. Spoon a generous pile of the sweet nut mixture into each well. Carefully fold the dough edges over the filling and pinch to seal it closed, then gently press the stuffed balls into flat disks, ready for frying.

Step 4: Fry to Golden Perfection

Heat vegetable oil in a large frying pan over medium heat until shimmering but not smoking. Fry the pancakes seal side down, working in batches to avoid overcrowding the pan. Cook for 2 to 3 minutes on each side until the pancakes are puffed up and golden brown all over. Transfer the fried Hodduk to a paper towel-lined plate to absorb any excess oil and let them cool slightly before serving.

How to Serve Hodduk (Korean Sweet Fried Pancakes) and Koreatown

Garnishes

These sweet pancakes deserve a little flair at serving! A scoop of creamy vanilla ice cream on the side transforms the experience completely, melting slowly over the warm pancake. You can also dust a little powdered sugar for extra sweetness or sprinkle some crushed nuts on top to echo the filling’s crunch.

Side Dishes

In Koreatown, Hodduk is often enjoyed as a snack or dessert, but pairing it with a hot cup of green tea or a lightly brewed barley tea cuts through the sweetness perfectly. For a more substantial treat, serve alongside fresh seasonal fruit to brighten the palate.

Creative Ways to Present

Want to impress friends or family? Arrange your Hodduk on a wooden board lined with parchment paper and drizzle with honey or a sweet soy glaze for an elevated look. If you’re feeling indulgent, top with a sprinkle of toasted sesame seeds or a scoop of matcha ice cream for a playful twist that nods to pan-Asian flavors.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container at room temperature for up to 24 hours. Hodduk tastes best fresh, but if keeping longer, refrigeration is possible though the texture may change.

Freezing

For longer storage, freeze the cooked pancakes individually on a tray, then transfer to a freezer-safe bag or container. This method prevents sticking and helps preserve their shape and flavor for up to one month.

Reheating

To revive frozen or leftover Hodduk, reheat in a non-stick pan over medium heat for a few minutes on each side until warmed through and crisp again. Avoid microwaving as it may make the exterior soggy, and you want to keep that golden crunch!

FAQs

Can I use other nuts besides walnuts or pine nuts?

Absolutely! Almonds, pecans, or hazelnuts work wonderfully and add their own unique flavor and texture to the filling. Just be sure to chop them roughly to maintain that delightful crunch.

Is it necessary to use rice flour?

Rice flour is key for achieving the signature light crispiness of Hodduk pancakes. Using all-purpose flour alone will result in a denser texture, so including rice flour offers the ideal balance.

Can I make the dough without yeast?

Yeast adds essential rise and chewiness to the dough, so skipping it will change the texture significantly. If you prefer, you can experiment with baking powder, but the authentic result comes from yeast fermentation.

How sweet are Hodduk pancakes?

They’re pleasantly sweet from the brown sugar and honey in the filling, but balanced by the savory dough and warm cinnamon. Serving with vanilla ice cream adds extra sweetness and creaminess, making it a wonderfully indulgent treat.

Are Hodduk pancakes gluten-free?

Traditional recipes use all-purpose flour, which contains gluten. To make gluten-free versions, you’d need to substitute with a gluten-free flour blend and possibly adjust the liquid ratios, but the texture will be different from the classic.

Final Thoughts

There’s something truly special about sharing a homemade batch of Hodduk (Korean Sweet Fried Pancakes) and Koreatown vibes with loved ones. It’s a recipe that bridges comfort and culture effortlessly, inviting you into the heart of Korean street food tradition. Next time you want a sweet, warm delight that’s as fun to make as it is to eat, give Hodduk a try — your taste buds will thank you!

Print