Matcha Hotteok: A Delicious Twist on Korean Sweet Pancakes

There’s something magical about biting into a freshly made hotteok – that moment when warm, sweet syrup bursts from its crispy exterior is pure bliss. Today, I’m excited to share my take on this beloved Korean street food with a Japanese-inspired twist: Matcha Hotteok. This fusion creation combines the chewy, pillowy texture of traditional hotteok with the earthy, complex flavor of matcha green tea powder.

I first encountered hotteok during a winter trip to Seoul, where street vendors skillfully pressed and flipped these sweet pancakes on sizzling griddles. The aroma was irresistible, drawing crowds despite the freezing temperatures. Years later, as my love for matcha grew, I wondered what would happen if I married these two distinct Asian flavors. The result? A cross-cultural delight that honors traditional Korean techniques while introducing a subtle Japanese influence.

What is Hotteok?

Hotteok (호떡) is a popular Korean street food consisting of sweet-filled pancakes. Unlike Western pancakes, hotteok features a yeasted dough that’s filled with a sweet mixture (traditionally brown sugar, cinnamon, and nuts), then pan-fried until golden and crispy on the outside while remaining chewy on the inside.

These pancakes originated in the late 19th century when Chinese merchants introduced their version of “huo shao” (火烧) to Korea. Over time, Koreans adapted the recipe to suit local tastes, creating what we now know as hotteok. Today, it remains a beloved winter street food, perfect for warming cold hands and satisfying sweet cravings.

Why Matcha?

Matcha green tea powder brings several exciting elements to this traditional recipe:

• Complex flavor: Matcha adds an earthy, slightly bitter note that beautifully balances the sweetness of the filling
• Vibrant color: The distinctive green hue creates a visually striking pancake
• Antioxidant properties: Matcha contains catechins and other beneficial compounds
• Subtle caffeine: Provides a gentle energy boost without the jitters
• Cultural fusion: Creates a harmonious blend of Korean and Japanese culinary traditions

The result is a more sophisticated hotteok that maintains the comforting aspects of the original while introducing new flavor dimensions.

Ingredients You’ll Need

For the Dough

For the Filling

For Cooking

Essential Equipment

Before diving into the recipe, gather these tools for a smooth cooking experience:

• Large mixing bowl: For preparing and proofing the dough
• Small bowl: For mixing the filling ingredients
• Measuring cups and spoons: For accurate measurements
• Wooden spoon or silicone spatula: For mixing the dough
• Kitchen scale: For precise ingredient measurements (optional but recommended)
• Plastic wrap: For covering the dough while it rises
• Rolling pin: For flattening the dough portions
• Non-stick skillet or cast iron pan: For cooking the hotteok
• Spatula: For flipping the pancakes
• Hotteok press or flat spatula: For flattening the pancakes while cooking (optional)

Step-by-Step Instructions

Preparing the Dough

1. Sift the dry ingredients: In a large bowl, sift together the all-purpose flour and matcha powder to ensure no lumps remain. This step is crucial for achieving an even green color throughout your dough.
2. Activate the yeast: In a separate small bowl, combine the warm milk (110°F/43°C), sugar, and yeast. Let this mixture sit for about 5-10 minutes until it becomes frothy. This indicates that your yeast is active and ready to work.
3. Combine wet and dry ingredients: Make a well in the center of your flour mixture and pour in the activated yeast mixture and vegetable oil.
4. Mix the dough: Using a wooden spoon, mix until the ingredients are well combined. Then, switch to using your hands to knead the dough for about 5-7 minutes until it becomes smooth and elastic.
5. First rise: Form the dough into a ball, place it back in the bowl, and cover with plastic wrap or a damp kitchen towel. Let it rise in a warm, draft-free place for about 1 hour, or until it doubles in size.

Preparing the Filling

While the dough is rising, prepare your filling:

1. In a small bowl, combine the brown sugar, ground cinnamon, matcha powder, chopped walnuts, sesame seeds, and a pinch of salt.
2. Mix thoroughly to ensure even distribution of flavors. The matcha should be completely incorporated with no visible clumps.
3. Set aside until needed.

Shaping and Filling the Hotteok

1. Punch down the dough: After the dough has doubled in size, punch it down to release any air bubbles.
2. Divide the dough: Turn the dough out onto a lightly floured surface and divide it into 8 equal portions. You can use a kitchen scale for precise measurement or simply eyeball it.
3. Shape into balls: Roll each portion into a smooth ball and slightly flatten it in your palm.
4. Add the filling: Place about 1 tablespoon of the filling mixture in the center of each flattened dough ball.
5. Seal the dough: Carefully bring the edges of the dough up and around the filling, pinching them together to seal completely. Ensure there are no openings where the filling could leak out during cooking.
6. Flatten gently: Once sealed, gently flatten the ball slightly with your palm to form a thick disc. Be careful not to press too hard, as you don’t want the filling to break through.

Cooking the Hotteok

1. Heat the pan: Heat a non-stick skillet or cast iron pan over medium-low heat. Add about 2 tablespoons of vegetable oil.
2. Cook the pancakes: Place 2-3 filled dough discs into the pan, leaving enough space between them as they will expand while cooking.
3. Initial cooking: Cook for about 30 seconds, or until the bottom starts to turn golden brown.
4. Flatten while cooking: Using a spatula or a dedicated hotteok press (if you have one), gently press down on each pancake to flatten it further. This helps create the characteristic disc shape and ensures even cooking.
5. Cook until golden: Continue cooking for another 2-3 minutes until the bottom is golden brown and crispy.
6. Flip and finish: Carefully flip the hotteok and cook the other side for another 2-3 minutes until golden brown and the dough is cooked through.
7. Repeat: Remove from the pan and repeat with the remaining dough balls, adding more oil as needed.

Serving Suggestions

For the ultimate matcha hotteok experience, try these serving ideas:

• Dust with additional matcha powder just before serving for extra flavor and visual appeal
• Serve immediately while still warm to enjoy the gooey, molten filling
• Pair with a cup of green tea for a complementary flavor experience
• Drizzle with a small amount of maple syrup for extra sweetness
• Add a dollop of whipped cream with a hint of matcha for a dessert version
• Garnish with a sprinkle of toasted sesame seeds for added texture

Tips for Perfect Matcha Hotteok Every Time

Dough Considerations

• Quality matcha matters: Use the highest quality matcha powder you can afford. Lower quality varieties can taste bitter and may not provide the vibrant green color.
• Dough temperature: If your kitchen is cold, place the dough in a slightly warm oven (turn it on to the lowest setting for 1-2 minutes, then turn it off) for more efficient rising.
• Dough texture: The dough should be slightly sticky but still manageable. If it’s too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of milk.

Filling Variations

• Chocolate fusion: Add mini dark chocolate chips to the filling for a chocolate-matcha combination.
• Red bean option: Replace half the brown sugar with sweetened red bean paste for an even more Asian-inspired filling.
• Nutty boost: Try different nuts like chopped almonds or pistachios for varied texture and flavor.
• Coconut complement: Add 2 tablespoons of shredded coconut to the filling for a tropical note that pairs beautifully with matcha.

Cooking Techniques

• Oil temperature: The key to perfectly cooked hotteok is controlling your heat. Too hot, and the outside will burn before the inside cooks; too cool, and they’ll become greasy and dense.
• Patience pays off: Don’t rush the cooking process. Medium-low heat ensures the filling heats through properly without burning the exterior.
• The press technique: If you don’t have a hotteok press, use the bottom of a measuring cup or a flat spatula to press down on the pancakes while cooking.
• Filling leaks: If filling does leak out during cooking, don’t panic! Just continue cooking, and the sugar will caramelize, creating delicious crispy edges.

Storage and Reheating

While matcha hotteok are best enjoyed fresh, you can store any leftovers:

To reheat refrigerated hotteok:

1. Microwave for 15-20 seconds, or
2. Pan-fry with a small amount of oil for 1-2 minutes per side

To reheat frozen hotteok:

1. Thaw at room temperature for 30 minutes
2. Reheat in a pan with a small amount of oil for 2-3 minutes per side
3. Alternatively, bake in a 350°F (175°C) oven for 5-7 minutes

Nutritional Information

Each matcha hotteok contains approximately:

The Cultural Significance of Hotteok

In Korean culture, hotteok holds a special place as a beloved winter street food. During the colder months, street vendors set up their hotteok stands, creating an atmosphere of warmth and comfort. The act of eating hotteok goes beyond mere sustenance—it’s a cultural experience that brings people together.

By adding matcha to this traditional recipe, we create a cross-cultural bridge between Korean and Japanese culinary traditions. This fusion represents the beautiful evolution of food culture in our interconnected world, where traditional recipes meet new ingredients and techniques to create something both familiar and novel.

When I make these matcha hotteok at home, I’m not just preparing a delicious treat; I’m participating in this rich cultural exchange, honoring traditional techniques while embracing innovation.

Frequently Asked Questions

Q: Can I make the dough in advance? Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just make sure to bring it to room temperature for about 30 minutes before shaping and filling.

Q: I don’t have matcha powder. Can I still make this recipe? Absolutely! You can make traditional hotteok by simply omitting the matcha powder from both the dough and filling. The pancakes will still be delicious, just without the matcha flavor and color.

Q: My dough isn’t turning green enough. What am I doing wrong? The intensity of the green color depends on the quality and freshness of your matcha powder. For a more vibrant green, use ceremonial-grade matcha or add an additional teaspoon of matcha powder to the dough.

Q: Can I make a vegan version of this recipe? Yes! Replace the milk with plant-based milk (soy or almond work well) and ensure your sugar is vegan-friendly. The rest of the ingredients are already plant-based.

Q: Why did my filling leak out during cooking? This usually happens if the dough isn’t properly sealed or if the pancake is pressed too firmly while cooking. Make sure to pinch the edges together tightly when sealing, and press more gently when flattening in the pan.

Q: How do I know when the hotteok is cooked through? A properly cooked hotteok should be golden brown on both sides and feel slightly firm but still yielding when pressed. If you’re unsure, you can break one open to check – the dough should be fully cooked with no raw areas.

Q: Can I air-fry these instead of pan-frying? Yes! Preheat your air fryer to 350°F (175°C), lightly spray the hotteok with cooking oil, and air-fry for about 8-10 minutes, flipping halfway through. The texture will be slightly different from the traditional pan-fried version but still delicious.

Q: My dough didn’t rise. What went wrong? This could be due to inactive yeast or milk that was too hot (which kills yeast) or too cold (which doesn’t activate it). Make sure your yeast is fresh and your milk is around 110°F (43°C) – warm to the touch but not hot.

Final Thoughts

Creating matcha hotteok at home connects me to both Korean street food culture and the refined tradition of Japanese tea ceremonies in one delightful package. The earthy notes of matcha perfectly complement the sweet, cinnamon-spiced filling, creating a treat that’s simultaneously comforting and sophisticated.

What I love most about this recipe is its versatility. Whether served as a special breakfast, an afternoon snack with tea, or a unique dessert, these green pancakes never fail to impress both visually and flavor-wise. The process of making them—from kneading the vibrant green dough to that magical moment when the filling begins to bubble through—brings as much joy as eating them.

I encourage you to embrace the slight messiness that comes with making hotteok. Those sticky fingers and the occasional filling explosion are part of the authentic experience! And don’t be afraid to experiment with your own filling variations once you’ve mastered the basic technique.

So the next time you’re craving something sweet with a multicultural twist, give these matcha hotteok a try. They’re a little bit of Seoul and a little bit of Kyoto, coming together on your plate in perfect harmony.