Go Back
A close-up of a Korean Hotteok Potato Cheese Pancake, golden brown and perfectly cooked.

Classic Korean Hotteok Potato Cheese Pancakes

Delicious Korean hotteok with a savory potato and cheese filling. These pancakes are crispy on the outside and soft on the inside, perfect as a snack or appetizer.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 pancakes
Calories 350 kcal

Equipment

  • large bowl
  • plastic wrap or damp towel
  • non-stick skillet or griddle
  • hotteok press or sturdy spatula
  • wire rack

Ingredients
  

For the Dough

  • 1 cup warm water (105-115°F / 40-46°C)
  • 1 tbsp granulated sugar
  • 1 tsp instant yeast
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tbsp vegetable oil (plus more for cooking)

For the Filling

  • 2 medium potatoes peeled and boiled until very tender
  • 1/2 cup shredded mozzarella cheese
  • 2 tbsp unsalted butter melted
  • 1 tbsp milk or cream
  • Salt and black pepper to taste

Instructions
 

Prepare the Dough

  • Combine warm water, sugar, and yeast in a bowl and let it foam for 5-10 minutes to activate.
  • Add flour and salt to the yeast mixture, then mix until a shaggy dough forms.
  • Knead the dough on a floured surface for 5-7 minutes until smooth and elastic, incorporating 1 tbsp vegetable oil.
  • Place the dough in an oiled bowl, cover, and let it rise in a warm spot for 1-1.5 hours until it doubles in size.

Prepare the Filling

  • Drain and mash the tender boiled potatoes until thoroughly smooth.
  • Mix in melted butter, milk, salt, and pepper until the mixture is smooth and well combined.
  • Stir in the shredded mozzarella cheese and set the filling aside.

Assemble and Cook the Hotteok

  • Punch down the dough, divide it into 8-10 equal portions, and roll each into a smooth ball.
  • Lightly oil your hands, flatten a dough ball into a 4-5 inch disc, ensuring edges are thinner than the center.
  • Place 1-2 tablespoons of potato cheese filling in the center of the dough disc.
  • Gather the dough edges and pinch to seal the filling, forming a bun without gaps.
  • Heat 1-2 tablespoons of vegetable oil in a non-stick skillet over medium-low heat.
  • Place a filled dough ball seam-side down in the hot oil and cook for about 1 minute until lightly golden.
  • Press down firmly on the pancake with a hotteok press or spatula to flatten it to 1/2-3/4 inch thick, taking care not to expel the filling.
  • Continue cooking and flipping for 5-7 minutes, pressing gently until both sides are golden brown, crispy, and the cheese is melted.
  • Transfer cooked hotteok to a wire rack to maintain crispiness while cooking the rest.

Notes

You can adjust the amount of cheese and seasonings in the filling to your taste. For an extra kick, add a pinch of red pepper flakes to the potato filling. These hotteok are best served warm.