Ho Dduk Korean Pancakes
Experience the irresistible taste of Ho Dduk, traditional Korean pancakes that bring together a crispy, golden exterior with a gooey, spiced filling. These sweet treats feature a luscious blend of brown sugar, cinnamon, and chopped walnuts nestled inside a soft, yeasty dough that’s pan-fried to perfection. Easy to prepare with pantry staples like all-purpose flour, warm milk, and instant yeast, this recipe delivers a fusion of textures and flavors in every bite. Perfect as a snack, dessert, or a cozy brunch centerpiece, Ho Dduk is a must-try for lovers of Korean street food. These delightful pancakes are best served warm, showcasing their signature caramelized filling and inviting aroma.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon instant yeast
- 0.5 teaspoon salt
- 3 quarters warm milk
- 0.25 cup water
- 2 tablespoons vegetable oil
- 0.5 cup brown sugar
- 1 teaspoon cinnamon
- 0.25 cup chopped walnuts
- cooking oil (for frying)
Instructions
In a large bowl, combine the all-purpose flour, sugar, instant yeast, and salt. Mix well.
Add the warm milk, water, and vegetable oil to the dry ingredients. Stir the mixture until it forms a sticky dough.
Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for about 1 hour or until it has doubled in size.
While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar, cinnamon, and chopped walnuts. Set aside.
Once the dough has risen, punch it down to release the air. Divide it into 8 equal portions and shape each portion into a ball.
Flatten each dough ball into a small disc using your hands. Place 1 to 2 teaspoons of the filling in the center of the disc.
Carefully fold the edges of the dough over the filling and pinch them together tightly to seal, forming a smooth ball. Repeat with the remaining dough and filling.
Heat a non-stick skillet or frying pan over medium heat and add a thin layer of cooking oil.
Place one filled dough ball into the pan, seam-side down. Use a spatula to gently press it down into a pancake shape, about 1/4 inch thick.
Cook the pancake for 2 to 3 minutes on each side, or until golden brown and crispy. Repeat with the remaining pancakes, adding more oil as needed.
Serve the Ho Dduk warm and enjoy their gooey cinnamon-sugar filling!
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 138 mg | 6% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 19.6 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
