I can never resist a viral recipe. So when these cheat Korean hotteok popped up on my feed, I knew I had to try them.
I suspected they would be good. I just didn’t expect them to be this good!
Inspired by Instagrammer @onetable365, this shortcut version of Korean hotteok takes one of Korea’s most beloved street snacks and transforms it into something you can make at home in under 15 minutes using ingredients you may already have in your kitchen.
For those unfamiliar with hotteok, they are sweet stuffed pancakes that are popular throughout Korea. Traditionally, a yeasted dough is filled with a sweet mixture before being fried until golden and crisp on the outside.
Why frozen roti works so well for this cheat hotteok
The clever shortcut here is to skip making the dough altogether and use frozen roti instead.
One important tip: don’t thaw the frozen roti first. Remove only the top layer of plastic and leave the roti resting on the bottom layer. Frozen roti softens surprisingly quickly once exposed to room temperature, and keeping it on the plastic makes it much easier to handle while you fill and fold it.
The filling couldn’t be easier. I simply blitzed some mixed nuts and dried fruit in a blender, then added cinnamon powder and a sweetener. For one batch, I used sugar-free maple syrup. For another, I mixed softened butter and brown sugar into a paste. Both versions worked beautifully.
The purpose of the sweetener is not just to add sweetness. It also helps bind the nuts and dried fruit together so the filling stays moist and doesn’t taste dry. The maple syrup version is lighter and contains no sugar, while the butter and brown sugar mixture creates a richer filling that melts slightly during cooking.
Watch my video on Chinese roti meat pie here for tips on how to fold frozen roti into a parcel
Butter makes everything better
After filling the centre, fold the edges inward until you have a neat little parcel.
You can fry it as it is because frozen roti is already oil. But my advice? Fry it in a little butter for that extra aroma.
The result is wonderful. Crisp, buttery layers on the outside, a fragrant nutty filling within, and the irresistible aroma of toasted sesame seeds tying everything together.
It’s the sort of breakfast treat or afternoon snack that feels far more indulgent than the effort required. And if you’re anything like me, you’ll find yourself making it again very soon.
If you love frozen roti recipes, you’ll enjoy my cheat sardine puffs for sure
Cheat Korean Hotteok using Frozen Roti
Equipment
- Mixing bowl, blender, saucepan
Ingredients
Filling (Option A)
- ½ cup mixed nuts
- ¼ cup dried fruit raisins, cranberries or dates
- ½ tsp cinnamon powder
- 1 tbsp sugar-free maple syrup
Filling (Option B) - Mix well
- 1 tbsp softened butter
- 1 tbsp brown sugar
Rest of ingredients
- 4 frozen roti
- 2 tbsp butter for frying
- 1 tbsp sesame seeds
Instructions
- Place the mixed nuts and dried fruit in a blender or food processor. Pulse until finely chopped.
- Transfer to a bowl and mix with the cinnamon powder.
- Add either the maple syrup OR the butter and brown sugar mixture. Stir until the filling comes together.
- Remove the frozen roti from the freezer. Peel away the top layer of plastic but leave the roti resting on the bottom layer. This makes it easier to handle as it softens.
- Spoon 1/4 of the filling into the centre of each roti.
- Fold the edges towards the middle, overlapping them to form a sealed parcel.
- Melt a little butter in a frying pan over medium heat.
- Place the parcel folded-side down in the pan.
- Scatter sesame seeds over the exposed surface while the dough is still uncooked so the seeds adhere properly.
- Cook until the bottom is golden brown and crisp, about 2–3 minutes.
- Carefully flip and cook the sesame seed side until golden and crisp. Add more butter if needed.
Notes
No. Any frozen roti or roti paratha will work for this recipe. Use whatever brand you normally buy. The key is to work with the roti while it is still frozen or only partially thawed, as this makes it easier to fill and fold. 3. Do I need to thaw the frozen roti first?
No. In fact, it is easier to work with frozen roti. Remove the top layer of plastic but leave the roti on the bottom layer while you add the filling. This prevents the dough from becoming too soft and sticky. 4. What can I use as a hotteok filling?
You can use a mixture of nuts, dried fruits, cinnamon and a sweetener such as maple syrup, honey or brown sugar. Traditional Korean hotteok often contains brown sugar and nuts, but you can customise the filling to suit your taste. 5. Why add maple syrup or butter and sugar to the filling?
The sweetener helps bind the nuts and dried fruits together so the filling stays moist and doesn't taste dry. Maple syrup creates a lighter filling, while butter and brown sugar produce a richer, more caramel-like centre. 6. Can I make these hotteok ahead of time?
They are best enjoyed fresh from the pan when the outside is crispy. However, you can prepare the filling in advance and store it in the refrigerator until needed. 7. Can I air fry these hotteok?
Yes. Brush the hotteok lightly with melted butter and air fry at 180°C for 6–8 minutes or until golden brown, flipping halfway through. The texture will be slightly different from pan-fried hotteok but still delicious. 8. What can I serve with hotteok?
Hotteok is usually enjoyed on its own as a snack or breakfast treat. It also pairs well with coffee, tea or a glass of cold milk.