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Spinach hotteok fried golden brown, beautifully shaped dough
Crispy Korean hotteok pancakes stuffed with savoury spinach filling

Spinach Hotteok

Author: Flavelo
Recipes Vegetarian & Vegan Quick Meals
Hotteok is the fragrant temptation of Korean markets: a yeast dough pancake fried until crispy in plenty of oil, while remaining soft and airy inside. This spinach version is a savoury twist on the originally sweet treat. Spinach not only gives a beautiful green colour to the filling but also pairs wonderfully with the richness of fried dough.
🕒 Prep Time 1 hr 5 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Korean

Ingredients

Equipment Needed

  • Large mixing bowl
  • Frying pan
  • Spatula or flat wooden spoon (for pressing)
  • Kitchen paper

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the dough: mix flour, sugar, salt and yeast. Pour in lukewarm water, milk and the egg. Knead together. Once combined, add 2 tbsp oil and knead until smooth.

Tip: Add oil at the end so it doesn't coat flour particles too early, allowing gluten structure to form.
2 ✓

Cover the bowl and let rise in a warm place for 45-60 minutes until doubled in size.

Tip: Yeast fungi produce gases that inflate the dough. Warmth speeds up this process. (Fermentation).
3 ✓

Meanwhile, wash spinach, blanch in boiling water for 30 seconds, then immediately cool in cold water. Squeeze out ALL water and chop finely. Season with a little salt.

Tip: Removing water is critical! If it remains wet, steam forms inside the dough during frying, tearing the pancake apart.
4 ✓

Oil your hands (important!). Tear balls from risen dough, flatten in your palm, place spinach in centre, then pinch edges together into a pouch.

Tip: The dough is sticky; oil instead of flour helps it not stick to you and makes it crispier when frying.
5 ✓

Heat plenty of oil in a pan. Place the ball in (sealed side down). Fry for 1 minute, then flip and press flat with a spatula. Fry both sides until golden brown.

Tip: Pressing down increases frying surface area, so it becomes crispy outside, cooked inside. (Heat transfer).

Recipe FAQ

Why is the dough sticky?
Hotteok dough is inherently softer than bread dough, which makes it airy inside after frying. Use oiled hands for shaping!
The filling leaked out. What did I do wrong?
Either you put in too much filling or didn't pinch the dough mouth tightly enough. Be careful when pressing down during frying!

Ingredients

  • 250 g Wheat flour (Plain flour)
  • 10 g Dried yeast
  • 20 g Sugar
  • 0.5 tsp Salt
  • 170 ml Lukewarm liquid (100ml water + 70ml milk)
  • 1 whole Egg
  • 200 g Fresh spinach
  • 2 tbsp Oil (into dough) + oil for frying