🥞 Chapssal hotteok (sticky-rice sweet pancake)
This hotteok is made with glutinous rice powder, which gives a very chewy, stretchy pancake. The dough is wrapped around brown sugar, cinnamon and a handful of seeds, then pan-fried until the outside is golden and the sugar melts into a gooey syrup. It is eaten hot as a sweet snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 250 g glutinous rice powder
- 200 ml hot water
- A pinch of salt
- 60 g brown sugar
- 1 tsp ground cinnamon
- 2 tbsp sunflower or pumpkin seeds, chopped
- 1 tbsp vegetable oil for frying
Method
- Mix the rice powder and salt, then gradually add the hot water and knead into a smooth, soft dough.
- Mix the brown sugar, cinnamon and seeds.
- Divide the dough into 6 balls, flatten each, fill with a spoonful of the sugar mix and seal well.
- Fry in a lightly oiled pan over medium-low heat, pressing flat, for 3–4 minutes per side until golden.
- Cool for a minute before eating — the filling gets very hot.
How to make it lighter
- Cut the brown sugar in half; the cinnamon still gives plenty of flavour.
- Use a non-stick pan with only a thin film of oil.
- Have one pancake with tea or fruit rather than a pair.
History
Hotteok is a popular street snack across South Korea, and versions made partly or wholly with glutinous rice flour, known as chapssal hotteok, are sold for their extra-chewy texture.
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Point your camera at the table — Me Nutrition recognises Chapssal hotteok (sticky-rice sweet pancake) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →