SALTED CARAMEL PANCAKES

HOTTEOK

Hotteok, sweet pancakes filled with a brown sugar syrup and nuts, are beloved by young and old alike. These decadent treats were my sister Sonya’s choice dessert when we were kids. In each bite, you crunch through a crispy golden crust, then through a chewy dough and finally into a gooey centre. I’ve jazzed up the classic recipe by substituting the brown sugar with muscovado sugar, which is richer and ‘oozier’ when melted, and mixing it with a touch of salt. Feel free to make your own version as well – I’ve seen these pancakes filled with everything from walnuts and honey to mixed seeds. And they’re even better with a scoop of vanilla ice cream and/or whipped cream on top.

Ingredients

MAKES ABOUT TEN 10 CM (4 IN) PANCAKE

Dough:

  • 360 ml (12 fl oz) whole milk
  • 2 tbsp granulated sugar
  • 1 pack (7 g/1⁄4 oz) instant yeast
  • 225 g (8 oz) bread flour, plus extra for dusting
  • 150 g (51⁄2 oz) sweet rice flour
  • 11⁄2 tbsp cornflour
  • 1⁄2 tsp sea salt

 

Filling:

  • 125 g (41⁄2 oz) muscovado sugar
  • 75 g (23⁄4 oz) peanuts, roughly chopped
  • 1 tbsp ground cinnamon
  • 3⁄4 tsp sea salt
  • Vegetable oil, for frying

 

Method

FOR THE DOUGH:

  1. In a very small saucepan, heat the milk to about 41°C/105°F. Remove from the heat, add the sugar and yeast and whisk until they have dissolved. Leave to stand in a warm place for 3–5 minutes, or until bubbling, to activate the yeast.
  2. In a large bowl, combine the bread flour, rice flour, cornflour and salt. Slowly stir in the warm milk mixture until a sticky dough forms. Shape the dough into a ball in the base of the bowl and cover the bowl with a clean damp tea towel.
  3. Leave the dough to rise in a warm place for 11⁄2–2 hours until doubled in size. Knock it back and let it rise for 11⁄2 hours until doubled in size again.

 

FOR THE FILLING:

  1. Meanwhile, in a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt.
  2. After the dough has risen a second time, dust a clean work surface with flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log.
  3. Cut the dough into ten equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean tea towel or clingfilm. Dusting with flour as needed to prevent sticking, press a dough ball into a 10 cm (4 in) wide disc using your fingertips. Make sure the disc is uniformly thick so the finished pancake will be evenly filled with caramel.
  4. Put the disc in your hand and slightly cup it. Spoon 11⁄2–2 tablespoons of the filling into the centre of the disc. Seal the disc closed by wrapping the dough around the filling and pinching the edges together at the top. Once sealed, reshape gently to form a ball, set with the seam side down on the floured work surface and cover with a clean tea towel or clingfilm. Repeat with the remaining dough balls and filling.
  5. In a large non-stick frying pan, heat 3 tablespoons of oil over a medium-high heat. Put two or three dough balls seam-side down in the pan and immediately flatten them with a spatula to a width of about 10 cm (4 in). Reduce the heat to medium-low and fry the pancakes for 3–4 minutes until golden brown and crispy on the bottom. Flip them and cook for a further 3–4 minutes until slightly springy to the touch.
  6. Transfer the pancakes to a wire rack or kitchen paper-lined plate when done. Repeat with the remaining dough balls, wiping the pan clean and adding fresh oil for each batch. Leave the pancakes to cool slightly before serving. Beware, it’s easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing.

 

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@judyjoochef Instagram profile imageDid you know Koreans prefer to raw fish totally differently than Japan? 🍣🇰🇷

In Korea, it’s called hoe (회, pronounced hwe) — sliced thinner, eaten straight from the ocean, and traditionally dipped in spicy-sweet chojang (gochujang + vinegar) instead of soy sauce+ wasabi. Sometimes even wrapped in lettuce with garlic + perilla for that bold Korean flavor. 🌶️🥬

🇰🇷 Korean Hwe vs. Japanese Sashimi

•⁠ ⁠Texture: Koreans prefer raw fish firm + chewy (served right after it’s caught in the rigor mortis stage). Japanese sushi leans tender + buttery after resting and aging.
•⁠ ⁠Freshness: Hwe is all about immediacy — caught, sliced, and served for that bouncy bite.
•⁠ ⁠Fish: Korea favors lean white fish like fluke (gwang-eo) + sea bream (domi). Japan prizes fatty tuna (toro) + salmon (sake). 
•⁠ ⁠Flavor: More chewing = more flavor release. Koreans prize this sweet, deep taste that develops as you chew. Sashimi melts on the tongue.

This prized chewiness even has its own word: 쫄깃쫄깃 (jjolgit-jjolgit) — that springy bite Koreans love in raw fish, rice cakes (tteok), and noodles (jjolmyeon).

At Seoul’s famous Noryangjin Fish Market, you’ll find it all: delicate flounder, whole grilled mackerel, fiery stews, and even live octopus (sannakji). 🐙

And when fish is served whole, head to tail, it’s more than flavor — it’s a symbol of prosperity and unity, especially at New Year. 🎎✨

Pick your team:
🍣 Raw Hoe with Chojang
🔥 Grilled Mackerel
🐟Canned Tuna in Kimbap 

Drop your choice in the comments ⬇️ 

#JudyJoo #KoreanCuisine #KoreanFoodCulture #Hoe #Hwe #NoryangjinMarket #WholeFish #SeafoodLovers #TasteOfKorea #FoodieTravel #ViralEats #HiddenGemsKorea #쫄깃쫄깃8 hours ago via Instagram
@judyjoochef Instagram profile imageWelcome back to K-Viral Kitchen — where Korea’s most iconic bites get the @judyjoochef treatment. 

Chungmu Kimbap — a seaside classic with a spicy Seoul revival. 🐙🍚🔥

This minimalist rice roll hails from the fishing town of Chungmu, where it started as a humble lunchbox from a wife to her husband at sea. 

Today, it’s a cult favorite for good reason: no filling in the roll, but all the flavor on the side. 

🍚 Baby rice rolls brushed with sesame oil
 🔥 Spicy-sweet pickled radish salad
 🐙 Marinated squid + tender fish cakes
 🌿 Finished with chives, scallions, and sesame seeds

It’s bold, briny, and balanced — with heart and heat in every bite. 

📍 Ingredients via @koreafoodsuk 
 💄 Glam by @jonesroadbeauty & @justbobbidotcom
 👩🏻‍🍳 Pro tip: Give your squid a quick ice bath after blanching — it keeps the texture just right.

💬 Comment “CHUNGMU” and I’ll DM you the full recipe
 📌 Save this for your next flavor adventure
 👯‍♀️ Tag someone who’d be all over this spicy seafood platter 

#KviralKitchen #ChungmuKimbap #JudyJoo #JudyJooChef #KoreanStreetFood #RiceRolls #SpicySquid #DanmujiSalad #DishesThatBrokeTheInternet #EasyKoreanRecipe #ViralKoreanFood #KRecipeReel #CoastalKoreaEats #ChefApproved #SeafoodSnacks #SeoulEats #TongyeongClassic #WomenInFood1 day ago via Instagram
@judyjoochef Instagram profile imageIt was a pleasure sharing my story with Bella Wu for her project “Out of the Shadows”, which spotlights women forging their own paths.

From engineering, to finance, to reinventing myself through the kitchen, food media, and television — my journey has always come back to joy, authenticity, and embracing both wins and failures. 

Today, success feels quieter: peace, the people I love, and the simple things beyond the spotlight.

And, I’m so proud of Bella — Even while still in high school, she has already founded evermorehues, a sustainable candle company that supports female entrepreneurs. Her creativity and drive at such a young age are truly inspiring.

Thank you Bella and the @outoftheshadows.bw community for sharing my story. 💛

#OutOfTheShadows #WomenInLeadership #AuthenticJourney #KoreanFood #JudyJoo #KQuick #KoreanFoodMadeSimple #SeoulBird #KoreanCuisine #Korea #Korean2 days ago via Instagram
@judyjoochef Instagram profile imagePart of my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!
Savory. Earthy. Umami heaven 🍲🔥

My comfort stew of choice — loaded with tofu, courgette, potatoes, and spicy chilies. Serve it with rice or next to a sizzling BBQ spread.

I make this warming little stew on repeat—it’s a bubbling bowl of comfort that’s as nourishing as it is bold. I always sneak in extra tofu (my fave!), and if you can get your hands on Korean zucchini, do it—they’re sweeter, crunchier, and totally up the game. Trust me, this one’s a hug in a bowl with serious flavor cred.

Comment Umami for the recipe.

Save this for your cozy night rotation 🍲🔥

💡: @samsunguk
 🛒: @koreafoodsuk
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

@quartobooksuk @quartobooksus @whitelionpublishing
#JudyJoo #JudyJooChef #KQuick #KoreanRecipes #KoreanSoulFood #SamsungUK #SamsungKitchen #KoreanCooking #Korea #Seoulplaza #DoenjangJjigae #KoreanStew #Umami #tofustew5 days ago via Instagram
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