Oh my gosh, you have to try this! My first bite of Korean cheese hotteok in Seoul changed my snack game forever – that crispy outside giving way to molten cheese? Absolute magic. Now I make this delicious cheesy snack at home whenever cravings hit (which is often). The best part? It’s crazy simple – just a basic dough stuffed with gooey mozzarella and a hint of brown sugar. In 30 minutes flat, you get golden, crackly pockets of joy that put regular grilled cheese to shame. Trust me, once you taste that stretchy cheese pull, you’ll be hooked!
Why You’ll Love This Delicious Cheesy Snack: Korean Cheese Hotteok
Let me tell you why this recipe is about to become your new obsession:
- Crazy quick: Just mix, stuff, and fry—no fancy skills needed!
- That perfect crunch: Golden-brown crust gives way to molten cheese. (Yes, it’s as magical as it sounds.)
- Sweet & salty bliss: The brown sugar caramelizes into the cheese for next-level flavor.
- Better than takeout: Fresh from the pan beats street vendor versions every time.
- Kid-approved magic: Picky eaters? They’ll beg you to make these again.
Seriously, one bite and you’ll understand why I’m addicted. For more amazing recipes, check out our Pinterest page!
Ingredients for Delicious Cheesy Snack: Korean Cheese Hotteok
Gather these simple ingredients – I bet most are already in your pantry! The magic happens when they come together:
- 2 cups all-purpose flour (spooned and leveled, not packed)
- 1 cup warm water (about 110°F – think baby bottle warm)
- 1 tsp sugar (just enough to wake up the yeast)
- 1 tsp salt (balances all that cheesy goodness)
- 1 tsp instant yeast (the little engine that makes our dough puff up)
- 1 cup shredded mozzarella (freshly grated melts best – skip the pre-shredded stuff!)
- 1/4 cup packed brown sugar (press it down in your measuring cup)
- 2 tbsp butter (for frying – salted or unsalted both work)
See? Nothing fancy – just pantry staples ready to transform into cheesy magic!
Equipment You’ll Need
No fancy gadgets required here! Just grab these basics:
- Mixing bowl (big enough for dough to rise)
- Nonstick skillet (or cast iron for extra crispiness)
- Spatula (for flipping those golden beauties)
- Measuring cups/spoons (eyeballing won’t cut it for this dough)
That’s it! Now let’s make some cheesy magic happen.
Step-by-Step Instructions for Making Delicious Cheesy Snack: Korean Cheese Hotteok
Okay, let’s dive into the fun part! Don’t worry—I’ll walk you through each step like I’m right there with you in the kitchen. Ready?
1. Wake up your yeast: In your mixing bowl, whisk together flour, sugar, salt, and that magical instant yeast. Pour in warm water (test it on your wrist—it should feel cozy, not hot) and stir until a shaggy dough forms.
2. Knead with love: Turn the dough onto a floured surface and knead for 2-3 minutes until smooth. No need to overdo it—just until it stops sticking to your fingers. Pop it back in the bowl, cover with a towel, and let it rise somewhere warm for 1 hour. (Pro tip: Your oven with just the light on is perfect!)
3. Stuff those pockets: When your dough has doubled (poke it—it should stay indented!), punch it down and divide into 8 equal balls. Flatten each into a disc with your fingers, then pile a tablespoon of mozzarella and a teaspoon of brown sugar in the center. Pinch the edges together tightly—like you’re making a tiny dumpling—then gently flatten into a patty. Sealing is key, or you’ll have cheesy lava escaping!
4. Fry to golden perfection: Melt butter in your skillet over medium heat (too hot = burnt outside, raw inside). Cook each hotteok for 2-3 minutes per side until crisp and deeply golden. Listen for that satisfying sizzle! Flip carefully—that molten center is sneaky.
5. Serve immediately: These babies are best piping hot when the cheese stretches like a dream. Let them cool just enough so you don’t burn your tongue, then dig in!
Tips for Perfect Delicious Cheesy Snack: Korean Cheese Hotteok
After burning countless batches (oops!), I’ve nailed down these foolproof tricks:
- Grate your own cheese: Pre-shredded stuff has anti-caking junk that ruins the melty magic.
- Medium heat is your friend: Too hot and they’ll burn before melting; too low and they’ll soak up all the butter.
- Pinch like your snack depends on it: Press those edges HARD – cheese explosions are tragic.
- Tweak the sweet spot: Love caramel notes? Add extra brown sugar. Prefer savory? Cut it back.
Trust me – these tiny adjustments make ALL the difference! For more delicious recipes, visit our recent posts.
Ingredient Substitutions & Variations
Listen, I’m all about honoring tradition – but sometimes you gotta play with your food! Here are my favorite twists:
- Cheese swaps: Try sharp cheddar for bite, or pepper jack if you like heat. Even cream cheese gives a fun surprise!
- Sweet alternatives: Swap brown sugar for honey or cinnamon sugar – it caramelizes beautifully.
- Savory kicks: Add minced garlic or chopped kimchi right into the cheese filling. Game changer!
The beauty? These still deliver that crispy-cheesy hug you crave! Try our homemade soft pretzels for another fun snack.
Serving Suggestions for Delicious Cheesy Snack: Korean Cheese Hotteok
Hot off the pan is best, obviously—but here’s how I take it next level: dunk them in sweet chili sauce for a kick, or try soy sauce with sesame seeds for salty crunch. A frosty milk tea cuts the richness perfectly. (P.S. They disappear FAST, so make extras!) You might also enjoy our apple nachos.
Storage & Reheating
I know – leftovers are unlikely with these cheesy wonders! But if you miraculously have some, here’s how to keep that magic alive: store cooled hotteok in an airtight container for up to 2 days. To reheat, pop them in a dry skillet over medium-low heat for 1-2 minutes per side – the cheese gets oozy again and the crust stays crisp. Avoid the microwave unless you enjoy sad, soggy dough (we’ve all been there!).
Nutritional Information
Here’s the scoop on what you’re biting into (because let’s be real – we all pretend we care before diving into that cheese pull):
- Calories: 180 per hotteok
- Fat: 7g (that’s mostly happy cheese fat!)
- Carbs: 25g
- Protein: 5g (cheese power!)
- Sugar: 8g (blame the caramelized brown sugar magic)
Psst – these are estimates based on my exact ingredients. Your numbers might dance a bit depending on cheese brands or how generous you are with fillings!
Frequently Asked Questions
Here are the burning questions I get asked most about these cheesy wonders (pun totally intended):
Can I use pre-shredded cheese?
Technically yes, but fresh-grated melts way better. Pre-shredded has starch coatings that make it clumpy. Trust me—taking 2 minutes to grate a block makes ALL the difference in that ooey-gooey stretch!
Why did my cheese leak out?
You didn’t pinch the edges firmly enough! Seal those babies like you’re mad at them. Pro tip: Roll the edges inward before flattening for extra security.
How do I prevent burning?
Medium heat is key—no higher! If your pan’s too hot, the sugar burns before the cheese melts. Listen for a gentle sizzle, not a furious crackle.
Can I make the dough ahead?
Absolutely! After the first rise, punch it down, wrap tightly, and refrigerate overnight. Let it sit at room temp 30 minutes before shaping.
Ready for Your First Cheesy Bite?
Don’t just take my word for it—fire up that skillet and experience that crispy, melty magic yourself! Snap a pic of your cheese pull masterpiece and tag me—I live for your kitchen wins! Happy munching!
Print
30-Minute Cheesy Korean Hotteok Recipe – Irresistibly Delicious
- Total Time: 35 mins
- Yield: 8 pieces 1x
- Diet: Vegetarian
Description
A crispy and cheesy Korean street food snack that is easy to make at home.
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tsp sugar
- 1 tsp salt
- 1 tsp instant yeast
- 1 cup shredded mozzarella cheese
- 1/4 cup brown sugar
- 2 tbsp butter (for cooking)
Instructions
- Mix flour, sugar, salt, and yeast in a bowl.
- Add warm water and knead into a smooth dough.
- Let the dough rise for 1 hour.
- Divide the dough into small balls.
- Flatten each ball and fill with cheese and brown sugar.
- Seal the edges and shape into flat discs.
- Heat butter in a pan and cook each hotteok until golden brown.
- Serve warm.
Notes
- Use fresh mozzarella for the best melt.
- Adjust sugar to taste.
- Cook on medium heat to avoid burning.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Snack
- Method: Pan-fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 piece
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 15mg
