Best Korean Cheese Hotteok Ever that Melts in Your Hands

Warm, gooey, and impossibly satisfying, this Best Korean Cheese Hotteok Ever is a weekend treat that feels both cozy and a little indulgent. The dough is soft and slightly chewy, while the center hides a molten river of cheese that stretches with every bite. It is simple enough for a relaxed afternoon project and impressive enough to share with friends. If you love cheesy snacks, this will become a new favorite; try it alongside an antipasto platter like this antipasto Italian cheese log for a fun twist.

Why Choose This Recipe

This version focuses on approachable ingredients and hands on enjoyment, perfect for cooks of any skill level. The dough uses a mix of regular flour and sweet rice flour for an authentic tender bite without being complicated. The filling is pure cheese joy, with options to add Parmesan for a salty pop. Cooking on a skillet gives a golden crust and soft interior without fancy equipment. The recipe is forgiving, so small variations in timing or temperature are easy to manage. Serve warm straight from the pan for maximum stretch and delight.

Flavor & Texture

Expect a gentle contrast between a slightly crisp outer surface and pillowy dough inside. The sweet rice flour helps the hotteok keep a mild sweetness and a chewy finish that balances the savory cheese. The cheese filling melts into a creamy, slightly salty center that pairs beautifully with a tiny sprinkle of sugar in the mix for an authentic Korean street food touch. A little Parmesan adds depth, but the heart of the bite is melted mozzarella that pulls and glows. These are best enjoyed warm so the texture stays gooey and delightful.

Ingredients

• 1 teaspoon active dry yeast
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 tablespoon vegetable oil, plus more for greasing
• 1 tablespoon grated Parmesan cheese (optional)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• A pinch of black pepper (optional)
• Vegetable oil, for greasing the pan

Step by Step Instructions

1. Activate the Yeast: In a large bowl, combine the lukewarm water, sugar, and active dry yeast. Give it a gentle stir and let it sit for about 5 to 10 minutes, until it becomes foamy.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all purpose flour, sweet rice flour, and salt.
3. Mix it All Together: Pour the yeast mixture into the bowl with the dry ingredients. Add 1 tablespoon of vegetable oil. Mix with a wooden spoon or spatula until a shaggy dough forms.
4. Knead, Knead, Knead: Turn the dough out onto a lightly floured surface and knead for about 5 to 7 minutes, until it becomes smooth and elastic. The dough will be a bit sticky.
5. Rise and Shine: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
6. Cheese Assembly: In a medium bowl, combine all the cheese filling ingredients: mozzarella, cheddar if using, Parmesan if using, sugar, salt, and pepper if using. Mix well.
7. Deflate and Divide: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 6 to 8 equal portions.
8. Stuff with Cheese: Take one portion of dough and flatten it into a circle about 3 to 4 inches in diameter. Place a generous spoonful of the cheese filling in the center of the circle. Carefully bring the edges of the dough up and pinch them together to seal the filling inside, forming a little pouch. Repeat with the remaining dough and filling.
9. Cook Em Up: Heat a lightly oiled nonstick skillet or griddle over medium low heat. Place the filled dough pouches, seam side down, in the hot skillet. Gently flatten each pouch with a spatula or a hotteok press if you have one to about 1/2 inch thickness.
10. Golden Brown Goodness: Cook for about 2 to 3 minutes per side, or until golden brown and the cheese is melted and gooey. Keep an eye on the heat; you want the pancakes to cook through without burning. If they are browning too quickly, reduce the heat.
11. Serve and Enjoy: Remove the cooked hotteok from the skillet and let them cool slightly before serving. Be careful, the cheese will be hot. These are best enjoyed warm.

Tips & Tricks for Success

Use lukewarm water to activate the yeast but not hot water that could kill it. Dust your work surface lightly to manage stickiness without adding too much flour. Seal each pouch tightly so no filling leaks during cooking. If you want a little crispier finish, add slightly more oil to the pan but watch the heat. For more cheesy snack ideas, take a look at these copycat Pizza Hut cheese sticks for inspiration.

Storage & Make Ahead Tips

Store leftover hotteok in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat to revive crispness and melty center. You can freeze cooked hotteok and reheat from frozen, adding a little extra time in the pan. For make ahead prep, assemble pouches and keep them covered in the fridge for a few hours before cooking.

Personal Closing Thought

There is something joyful about pulling a string of cheese from a warm hotteok and watching smiles spread around the table. This recipe keeps the magic simple and the results reliably delicious. Try making a small batch first, then double up once everyone asks for seconds.

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