Korean Hotteok with Black Sesame and Walnut Crunch

Name: Korean Hotteok with Black Sesame and Walnut Crunch
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 2 cups (250 g) bread flour or all-purpose flour; 1½ teaspoons (5 g) instant or active dry yeast; 1½ tablespoons (19 g) granulated sugar; ½ teaspoon (3 g) fine sea salt; ¾ cup (180 ml) warm water (110°F / 43°C); 1½ tablespoons (22 g) unsalted butter, melted, melted; ½ cup (120 g) black sesame paste; ½ cup (60 g) walnuts, toasted and coarsely chopped, toasted and coarsely chopped; 3 tablespoons (30 g) light brown sugar; 1 tablespoon (14 g) unsalted butter, softened, softened; 2 tablespoons (30 ml) vegetable oil or neutral oil

From the MyKitchenBank Kitchen

Pillowy pan-fried Korean hotteok stuffed with a sweet filling of black sesame paste, toasted walnuts, and brown sugar. Crispy on the outside and soft within, these are best enjoyed warm with a cup of tea or coffee. The filling stays warm and gooey inside while the exterior develops a golden-brown crust.

Prep: 30 min
Cook: 20 min
Wait: 1 hr 15 min
Total: 2 hr 5 min
Makes: 8 hotteok (4 servings as a snack or dessert)

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Ingredients

8 servings

For the dough
2 cups (250 g) bread flour or all-purpose flour
1½ teaspoons (5 g) instant or active dry yeast
1½ tablespoons (19 g) granulated sugar
½ teaspoon (3 g) fine sea salt
¾ cup (180 ml) warm water (110°F / 43°C)
1½ tablespoons (22 g) unsalted butter, melted, melted
For the filling
½ cup (120 g) black sesame paste
½ cup (60 g) walnuts, toasted and coarsely chopped, toasted and coarsely chopped
3 tablespoons (30 g) light brown sugar
1 tablespoon (14 g) unsalted butter, softened, softened
For cooking
2 tablespoons (30 ml) vegetable oil or neutral oil

Equipment (9)

Large mixing bowl
Small mixing bowl
Instant-read thermometer
9-inch (23 cm) non-stick skillet or cast-iron pan
Measuring cups and spoons
Dough scraper or knife
Chopsticks or wooden spoon
Parchment paper
Kitchen towel or plastic wrap

Steps

Before you start

Warm water to 110°F (43°C) for the dough activation
Toast walnuts in a dry skillet over medium heat for 3–4 minutes until fragrant, then chop coarsely
Have all filling ingredients measured and ready before assembling

1
Activate yeast and mix dough
- In a large bowl, whisk together flour, yeast, sugar, and salt.
- Create a well in the center and pour in warm water (110°F / 43°C).
- Stir with chopsticks or a wooden spoon until shaggy dough forms, about 2 minutes.
- Add melted butter and continue stirring until fully incorporated and no dry flour remains.
- The dough will be slightly sticky.
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Ready when: Shaggy dough with no dry flour visible
Tip: Don't overwork the dough at this stage; a slightly sticky texture is correct.
2
Knead until smooth
- Turn dough onto a lightly floured surface and knead for 8–10 minutes, using a folding-and-pressing motion.
- The dough should become smoother and less sticky, forming a cohesive ball.
- It will still be slightly soft to the touch.
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Ready when: Dough is smooth, elastic, and springs back when poked
Tip: If dough sticks to your hands, wet them slightly rather than adding more flour, which toughens the dough.
3
First rise
- Place dough in a lightly oiled bowl, turn to coat all sides, and cover with a damp kitchen towel.
- Let rise at room temperature (68–72°F / 20–22°C) for 45–60 minutes, until roughly doubled in size.
- The dough should feel airy and puff back slowly when poked.
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Ready when: Dough has increased by about 50–75% in volume and feels airy
Tip: A warm kitchen accelerates rising; if your kitchen is cold, place the bowl near a warm spot or use a proofing box set to 75°F (24°C).
4
Mix the filling
- While dough rises, combine black sesame paste, chopped walnuts, brown sugar, and softened butter in a small bowl.
- Stir until everything is evenly combined and the mixture holds together slightly.
- You should have about 1 cup (240 ml) of filling.
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Ready when: Filling is uniform in color with no streaks of unmixed ingredients
Tip: Make the filling while the dough rises to save time. If it's too stiff, soften the butter a bit longer; if too loose, add a tablespoon more sesame paste.
5
Divide and shape dough
- Turn risen dough onto a lightly floured surface and divide into 8 equal pieces (about 1.5 oz / 45 g each).
- Roll each piece into a ball by cupping it with your hand and rolling it against the counter in a circular motion for 10–15 seconds.
- Let the balls rest under a damp towel for 3 minutes to relax the gluten.
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Ready when: 8 smooth, even balls ready to flatten
Tip: If dough balls spring back when you try to flatten them, let them rest another minute or two.
6
Flatten and fill hotteok
- Working with one dough ball at a time, flatten it on a lightly floured surface into a 4-inch (10 cm) round, leaving the center slightly thicker than the edges.
- Place about 2 tablespoons (30 ml) of filling in the center.
- Fold edges up and around the filling, pinching the seams together at the top to seal.
- Gently flatten the sealed hotteok into a disk about ½ inch (1.3 cm) thick and 3.5 inches (9 cm) in diameter.
- Place each on parchment paper.
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Ready when: All 8 hotteok are sealed, flattened, and arranged on parchment
Tip: Seal seams firmly to prevent the filling from leaking during cooking. If the dough tears, pinch it closed or patch with a small piece of dough.
7
Pan-fry hotteok
- Heat vegetable oil in a 9-inch (23 cm) non-stick skillet or cast-iron pan over medium-high heat.
- Once shimmering (about 1 minute), carefully place 2–3 hotteok in the pan without crowding.
- Fry for 2–3 minutes on the first side until the bottom is golden-brown and crispy.
- Flip gently and fry the second side for another 2–3 minutes until golden-brown.
- The hotteok should feel hollow but filled.
- Transfer to a plate lined with paper towels.
- Repeat with remaining hotteok, adding more oil as needed (about ½ tablespoon / 7 ml per batch).
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Ready when: Both sides are deep golden-brown with a crispy exterior; filling is warm and slightly visible at edges when pressed gently
Tip: Don't move the hotteok too much while cooking—let each side develop a crust undisturbed for the first 90 seconds. If the outside browns too quickly, lower heat slightly.
8
Cool and serve
- Let hotteok cool on paper towels for 2–3 minutes so the exterior crisps fully while the interior remains warm.
- Serve while still warm.
- The filling will be molten and sticky—be careful when biting.
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Ready when: Exterior is crispy and no longer steaming; filling is warm and gooey inside
Tip: Hotteok are best enjoyed within 20 minutes of cooking, while the contrast between crispy exterior and soft, warm filling is at its peak.

Good to know

Tips

For maximum contrast between a crispy exterior and soft interior, fry hotteok over medium-high heat without lowering the temperature—this creates a crust quickly while keeping the inside tender.
Black sesame paste is much thicker than tahini. If your filling seems too stiff to spread inside the hotteok, warm the sesame paste briefly (10 seconds in the microwave) or mix in 1 teaspoon of warm water at a time.
Hotteok are best eaten immediately when warm. If serving later, don't store them in a closed container while still hot, or steam will soften the crust. Let them cool completely, then seal.
For a shinier, slightly crispier finish, you can brush the cooked hotteok with a light wash of beaten egg while they're still warm (optional, but traditional in some Korean kitchens).

Make ahead

Dough can be prepared through the first rise, then frozen in an airtight container for up to 1 week. Thaw at room temperature for 1–2 hours, then proceed with dividing, filling, and cooking. Filled but uncooked hotteok can be frozen for up to 5 days on a parchment-lined tray, then fried directly from frozen, adding 1–2 minutes extra frying time per side.

Storage & reheating

Store cooled hotteok in an airtight container at room temperature for up to 4 hours. For longer storage, refrigerate in an airtight container for up to 2 days and reheat in a 350°F (175°C) oven for 5 minutes. Do not microwave, as it will make the exterior soggy. Freezer: wrap individual hotteok in plastic wrap and freeze for up to 1 month. Reheat from frozen in a 375°F (190°C) oven for 8–10 minutes until warm.

Substitutions

black sesame paste → black sesame seeds blended with 2 tablespoons melted butter and 1 tablespoon honey. If black sesame paste is unavailable, toast 1 cup (120 g) of black sesame seeds in a dry skillet for 2–3 minutes, let cool, then blend with melted butter and honey until creamy. The texture will be grainier but still delicious.
walnuts, toasted and coarsely chopped → toasted peanuts, pecans, or almonds, chopped. Any toasted nut works equally well. Toast them fresh for best flavor. You can also use a mix of nuts for variety.
light brown sugar → granulated sugar plus 1 tablespoon molasses, or honey. Honey will make the filling slightly wetter; use sparingly. For dry sweetness, combine 3 tablespoons granulated sugar with ½ teaspoon molasses or use all granulated sugar.
bread flour or all-purpose flour → all-purpose flour. Bread flour creates a slightly chewier texture; all-purpose flour works fine and will produce a slightly softer hotteok. The rise time may be slightly longer with all-purpose flour.