Yachae Hotteok, Korean Street Food

yachae hotteok

I am a big fan of Maangchi and Korean cooking . This is a recipe inspired by Maangchi’s recipe for sweet red bean paste , I have made this simple and easy filling.You can find her original recipe right here. To learn about soy sauces and picking the right kind from the grocery store have a look at this awesome post by Maangchi. used widely in Korean cuisine in dishes such as steamed . They say a picture is worth a thousand words , so I am going to show you photos from different stages of cooking hotteok. Yachae means “vegetables” in Korean, and hotteok are pancakes usually stuffed with sweet stuff and nuts. But in this case they’re filled with savory noodles and chopped vegetables.



Look at the lovely texture and the perfectly cooked noodles inside. Its crispy on the outside and soft and fluffy like a freshly made bread on the inside.The yeast does the magic of trapping little pockets of air and makes the interior very bubbly and tender like a good quality bread. Make sure that you activate he yeast properly. This step is crucial for getting this recipe right. Take lukewarm water and add in a tablespoon of sugar. To this add your package of yeast and let it sit in a warm draft free space. You know that the yeast is activated when you start seeing bubbles and almost hay brown coloured froth. It smells like a bakery or liek fermented beer because its the same



One great thing about this yachae-hotteok is that unlike the traditional sweet hotteok, you don’t have to eat it right away, you can serve it several hours later if you have to. Of course fresh and hot is best, but even several hours later it’s still fluffy and savory.



Make sure to press down the hotteok when you fry it, this helps in flattening it up and also makes it very crispy on the outside. If you see some hole and some steam coming out of it, it means that your hotteok is well cooked.Make sure to adjust the flame to medium -low heat for best results with frying. I would recommend pan frying the hotteok because I find that better than deep fried version but its totally up to you.



As you can see down below the dough is extremely sticky and tough to handle. Just dab a little bit of oil on your hand to easily knead and roll. Don’t worry you don’t have to knead for very long, this just took me 5 minutes to come together and you don’t even have to se your hands. Use a dough scraper to work the dough into a mix or a wooden spoon.Make sure to cover the container you place your kneaded dough in  , in a safe warm and draft free space. I  usually keep it in y microwave (that is NOT switched on) just because that is warm and draft free. Donot turn on the microwave , just let it sit there in peace and rise while you may be enjoy a  cup of tea, read your favourite book. This recipe is really fun and almost perfect for the holidays. You can make it ahead of time for your family and friends.



We don’t get very good quality soy sauce in the supermarket where I stay, so I have added only a small amount. Make sure you buy low sodium soy sauce, preferably one which is good quality because that is going to affect the taste of this dish.I cant find low sodium version so I tend to use very little.I would recommend using starch noodles for this recipe because that looks almost like glass and very pretty. If nothing feel free to use whichever kinds you have on hand. You can do healthier version of this recipe by substituting whole wheat flour for all purpose flour and using whole wheat or rice noodles. You can pick and chose your choice of vegetables. You can add zucchini, bokchoy, celery, beetroot, anything you like, the world is your pickle my friend.The recipe is very forgiving so there is just no way to screw this one up.




Serve Yachae Hotteok with some sauce or simply a dipping sauce made with hot red pepper paste, sesame oil, soy sauce, sugar and salt with some chopped up green onions.Now if you have a very busy schedule and thats your excuse for not cooking, then do this. Prepare this ahead of time and deep freeze. I did a generous coating of sesame oil and then packed them in an airtight ziplock bag .

Hope you enjoyed reading, do try out the recipe and share your thoughts in comments down below. If you wish to get in touch with me or share any ideas or suggestions you can write to me at mailto: spiceyandsavory@gmail.com


Much Love


  • Prep Time: 2h
  • Cook Time: 15m
  • Total Time: 2h 15m


For Hotteok Filling

  • 1 package Noodles, starch or regular
  • 1/3 cup Cabbage,shredded
  • 1 tablespoon Red & Green Chilli Pepper
  • 1/3 cup Onion
  • 1 tablespoon Sugar
  • 1 tablespoon Sesame Oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper, freshly cracked
  • 2 tablespoons Soy Sauce
  • 1/3 cup Carrot
  • 1/4 cup Green Onion
  • 1 tablespoon Ginger
  • 1 tablespoon Garlic
  • 3 tablespoons Canola oil, for frying

For Dough

  • 2 cups All purpose flour
  • 1 package Active Dry Yeast
  • 1 tablespoon Sugar
  • 1 tablespoon Oil
  • 1 teaspoon Salt
  • 1 cup water


  1. Activate the yeast by adding it to a bowl of lukewarm water with some sugar and keep aside for 15-20 min
  2. Knead a soft dough incorporating the yeast mixture above ,water and oil and let it sit for a minimum of 2 hrs to rise
  3. Boil noodles in a heavy bottom pan , usually takes 7-8 minutes, check time based on the nature of the noodles
  4. Chop up all the vegetables fine and evenly
  5. In a pan sauté the noodles with some sesame oil ,soy sauce and sugar and add to the chopped vegetables
  6. Season your filling with salt and freshly cracked black pepper and set aside to cool down completely before you fill
  7. Hand roll your dough to a flat circle and put the filling in the middle gently folding in to make a ball
  8. Heat oil on a heavy bottom pan and pan-fry or deep fry the hotteok for about 3-4 minutes on each side till golden brown

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