A Comforting Korean Street Food with a Gooey Surprise
If you’ve ever strolled through a bustling Korean market on a chilly day, you’ve probably caught the scent of hotteok sizzling on the griddle—those golden, chewy pancakes filled with warm sweetness. This version takes a fun, savory twist with melty mozzarella tucked inside a tender potato dough. The outside is crispy and slightly chewy, while the inside stretches with gooey, molten cheese. It’s the kind of snack that makes you close your eyes and smile after the first bite.
I first tried cheese hotteok from a small Seoul street stall near a subway exit. The cook flipped each pancake with practiced ease, and when I tore one open, the cheese stretched endlessly—it was pure comfort in handheld form. This homemade version brings that same joy to your kitchen.
What You’ll Need to Make Korean Cheese Hotteok
You don’t need many ingredients to pull off this recipe—just a few pantry staples and a bit of mozzarella magic.
Ingredients:
- 1 medium-sized potato (about 300g)
- 2–3 tablespoons rice flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- Shredded mozzarella cheese (enough for filling)
- 1–2 tablespoons oil for cooking
The potato gives these hotteok a soft, pillowy texture, while the rice flour adds just enough chewiness.
Preparing the Potato Dough
Start by peeling your potato and cutting it into large chunks. Steam them until they’re soft and fluffy—you should be able to pierce them easily with a fork. Steaming works better than boiling here because it keeps the dough light and not waterlogged.
Once cooked, transfer the potatoes to a mixing bowl and mash them while they’re still warm. Add the rice flour, sugar, and salt, then mix until everything comes together into a smooth, pliable dough. If it feels too sticky, sprinkle in a little more rice flour until it’s easy to handle.
Filling and Shaping the Hotteok
Scoop a small portion of the dough into your palm and roll it into a ball. Gently press down with your thumb to create a small pocket in the center. Add a generous pinch of shredded mozzarella cheese—it will melt beautifully once cooked.
Wrap the dough around the cheese, sealing the edges by pinching them together. Roll it lightly again to form a neat ball, then press it flat to create a thick pancake shape. Don’t worry if they’re not perfectly even—these little imperfections give them that homemade charm.
Pan-Frying for the Perfect Golden Crust
Heat a tablespoon or two of oil in a nonstick pan over medium-high heat. Once the oil shimmers, lower the heat slightly and place the filled hotteok in the pan. Cook for about 2–3 minutes per side, pressing lightly with a spatula until both sides are golden brown and crisp.
You’ll notice the edges turn beautifully golden, and the center may puff slightly as the cheese melts inside. Be patient and resist the urge to flip too early—let that crust form. When done, transfer them to a plate lined with paper towels to drain any excess oil.
Tips for Gooey, Melty Success
- Use low-moisture mozzarella to prevent the filling from leaking out during frying.
- Seal the edges tightly. A small opening can cause the cheese to ooze out too soon.
- Cook over medium heat. Too hot, and the outside burns before the cheese melts.
- Add a sprinkle of herbs or chili flakes inside for a flavorful variation.
Serving and Storing Your Cheese Hotteok
Korean Cheese Hotteok tastes best fresh off the pan when the cheese is still stretchy. Serve them hot as a snack or pair them with a cup of tea for a cozy afternoon treat.
If you have leftovers (though that’s rare in my kitchen), store them in an airtight container once cooled. Reheat them in a dry skillet over low heat to restore the crisp exterior and gooey center—avoid the microwave, which makes them soggy.
Fun Variations to Try
You can play around with the filling! Add a bit of corn, chopped green onions, or crumbled bacon with the cheese for a heartier snack. For a sweet-salty contrast, mix a spoonful of cream cheese and honey instead of mozzarella.
You can also swap the potato for sweet potato to create a golden, slightly sweeter dough that pairs beautifully with the cheese.
Nutrition Snapshot – A Balanced Bite of Comfort
Each cheese hotteok is satisfyingly rich but still lighter than deep-fried snacks. You get some potassium and fiber from the potato, a bit of protein from the cheese, and the joy of a warm, homemade treat. It’s comfort food that doesn’t need to be perfect—just crispy, melty, and made with love.
Common Questions About Korean Cheese Hotteok
Can I use regular flour instead of rice flour?
You can, but rice flour gives a unique chewy texture. All-purpose flour makes it softer and less stretchy.
Why is my dough too sticky?
Add a bit more rice flour or lightly oil your hands while shaping—it helps prevent sticking.
Can I bake them instead of frying?
Yes, though they’ll lose some crispness. Bake at 190°C (375°F) for about 15–18 minutes, flipping halfway through.
What kind of cheese works best?
Low-moisture mozzarella melts perfectly and stretches beautifully. Avoid fresh mozzarella—it releases too much water.
Can I freeze them?
Yes! Freeze uncooked, filled hotteok on a tray, then transfer to a bag. Fry straight from frozen over low heat until golden and gooey inside.
Korean Cheese Hotteok is one of those recipes that instantly feels like comfort. With a crispy outside and molten, stretchy center, it’s everything a cozy homemade snack should be—simple, satisfying, and full of warmth.
