Yachae-Hotteok | How to make Yachae-Hotteok

By Rita Arora  |  19th Nov 2016  |  
4.3 from 3 reviews Rate It!
  • Yachae-Hotteok, How to make Yachae-Hotteok
Yachae-Hotteokby Rita Arora
  • Prep Time


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About Yachae-Hotteok Recipe

A Korean street snack called yachae-hotteok. Yachae means vegetables in Korean, and hotteok are pancakes. One great thing about this yachae-hotteok is that unlike the traditional sweet hotteok, you dont have to eat it right away, you can serve it several hours later if you have to.

Yachae-Hotteok, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Yachae-Hotteok is just mouth-watering. This amazing recipe is provided by Rita Arora. Be it kids or adults, no one can resist this delicious dish. How to make Yachae-Hotteok is a question which arises in people's mind quite often. So, this simple step by step Yachae-Hotteok recipe by Rita Arora. Yachae-Hotteok can even be tried by beginners. A few secret ingredients in Yachae-Hotteok just makes it the way it is served in restaurants. Yachae-Hotteok can serve 6 people. So, the next time you have a get together or a party at home, don't forget to check and try out Yachae-Hotteok.


Ingredients to make Yachae-Hotteok

  • 1 cup of warm water
  • 2 tsp of sugar
  • 1 packet (about 2 teaspoons) of dry yeast
  • 1 teaspoon of salt
  • 1 tablespoon of vegetable oil
  • 2 cups of all purpose flour
  • For the Filling:
  • 85 grams sweet potato starch noodles (dangmyeon)
  • 2 Tablespoons Soy Sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon sesame oil
  • 3-4 cloves chopped garlic
  • 1 carrot, chopped into small pieces
  • 1 medium size onion, chopped
  • Cooking oil as required

How to make Yachae-Hotteok

  1. To make the dough, combine the warm water, sugar and dry yeast in a large bowl. Stir well until the yeast is dissolved.
  2. Add salt and 1 tablespoon of vegetable oil and stir well. Add in the flour and mix it for about 1 minute, with a wooden spoon, until the dough looks smooth. Cover and let it sit for 1 to 1 and 1/2 hours until it doubles in size. Knead it to remove any gas/bubbles in the dough.
  3. Cover and let it sit while preparing the fillings.
  4. Bring a large pot of water to boil and add in the potato starch noodles.
  5. Stir it with a wooden spoon so that the noodles don't stick to each other. Cook the noodles for about 6 minutes over a medium-high heat, stir the noodles a few times.
  6. To see if they are finished, take a sample to test if the noodles are cooked. There should not be any hard stuff in the noodle when you chew it. Then strain the noodles under cold running water.
  7. Heat up a pan with 1 tablespoon vegetable oil. Add the noodles and stir fry for a minute, then add the soy sauce, sugar, and ground black pepper. Keep stirring until the noodles look translucent and shiny. Then add in the sesame oil and transfer to a bowl.
  8. Add in the carrot, onion, green garlic, and mix everything well together.
  9. Let's cook! The dough is very sticky, so prepare some vegetable oil in a small bowl to dip your hands in from time to time, to prevent the dough from sticking to them while you work.
  10. Put about 1 cup of vegetable oil in a large skillet and heat it up until it reaches 350 F. To test it, you can drop a small piece of dough into the oil, if several small bubbles are popping up, it's hot enough.
  11. Turn down the heat to medium. Make a small ball from the dough and roll it while dusting some refined flour. Or rub some vegetable oil between your palms, then flatten a round ball of dough on your hand into a disc.
  12. Put some filling into the center of the dough with a spoon. Seal the edges with your fingers and make a nice round ball as best as you can. The dough is very sticky and soft, so if you add too much filling, it won't be easy to seal.
  13. Put it in the skillet with the sealed edges down. About 30 seconds later, flip it over with a spatula and press it down to about a 4 inch round disc. Let it cook for a couple of minutes. Keep flipping the hotteok for another a couple of minutes until all sides are crunchy and golden brown.
  14. Transfer to a strainer to drain off any excess oil. Repeat to make with the rest of the dough and the fillings.
  15. Serve hot for best results.

My Tip:

Roll out the dough into a small chapati, place the filling, apply some water on the edges, then seal it properly. Cook on a low to medium heat.

Reviews for Yachae-Hotteok (3)

Andrea Srivastava2 years ago

Wow! What an exotic dish! This is on my must try list now :)

Anil Dogra2 years ago

Nice recipe

Sukhmani Bedi2 years ago

This is awesome! Thank u for sharing :)

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