3 Hotteok Recipes! [Korean Street Food]
3 Hotteok Recipes! [Korean Street Food] is a medium Korean recipe that serves 6. 350 calories per serving. Recipe by Aaron and Claire on YouTube.
Prep: 2 hrs 6 min | Cook: 26 min | Total: 2 hrs 46 min
Cost: $24.89 total, $4.15 per serving
Ingredients
- 6 g Instant Dry Yeast (active dry)
- 220 ml Warm Water (about 40‑45°C)
- 30 ml Whole Milk (room temperature)
- 30 g Granulated Sugar
- 300 g Bread Flour (high‑protein flour for chewy dough)
- 4 g Salt
- 20 ml Cooking Oil (vegetable or canola oil)
- 15 g Unsalted Butter (melted, cooled slightly)
- 30 g Walnuts (coarsely chopped)
- 30 g Almonds (coarsely chopped)
- 30 g Sunflower Seeds (coarsely chopped)
- 5 tbsp Brown Sugar
- 3 g Cinnamon Powder
- 0.5 tbsp All‑Purpose Flour (helps bind the nut filling)
- 1 medium Onion (finely chopped)
- 1 medium Carrot (finely chopped)
- 2 stalks Green Onion (Chives) (finely chopped)
- 90 g Korean Glass Noodles (Tang Yuan) (also called Korean glass noodles)
- 5 cups Water
- 1 tbsp Sesame Oil
- 1.5 tbsp Soy Sauce
- 1 tbsp Oyster Sauce
- 1 tbsp Sugar
- 1 tbsp Mirin
- few shakes Black Pepper (freshly ground)
- 400 g Potato (peeled and cut into small cubes)
- 3 tbsp Potato Starch
- 0.5 tsp Salt
- 50 g Cheese (any meltable cheese, shredded)
Instructions
Activate Yeast
Combine 6 g instant dry yeast, 220 ml warm water, 30 ml whole milk, and 30 g sugar in a bowl. Stir gently and let sit, covered, for 10 minutes until bubbly.
Time: PT10M
Prepare Dry Ingredients
Sift 300 g bread flour into another bowl, add 4 g salt, and whisk together.
Time: PT5M
Combine Wet and Dry
Add 20 ml cooking oil and 15 g melted butter to the yeast mixture, then slowly pour the wet mixture into the flour while stirring with a spatula or mixer until a shaggy dough forms.
Time: PT5M
Knead and Proof Dough
Knead the dough until smooth (about 5 minutes). Cover with plastic wrap and let rise in a warm place until doubled in size, roughly 60 minutes.
Time: PT1H
Make Sweet Nut Filling
Coarsely chop 30 g walnuts, 30 g almonds, and 30 g sunflower seeds. In a bowl combine the nuts with 5 tbsp brown sugar, 3 g cinnamon, and 0.5 tbsp all‑purpose flour. Mix well.
Time: PT5M
Shape Classic Sweet Hot Dogs
Oil your hands lightly, divide the risen dough into 6 equal pieces, flatten each, place a spoonful of nut filling in the center, and seal tightly by pinching the edges.
Time: PT5M
Fry Classic Hot Dogs
Heat a generous amount of oil in a pan over low to medium heat. Add the sealed dough pieces, fry 1‑2 minutes per side until lightly golden, then press gently with a spatula to melt the sugar inside.
Time: PT5M
Cook Glass Noodles
Bring 5 cups water to a boil in a pot, add 90 g Korean glass noodles, and boil for 6‑7 minutes. Optional: add 0.5 tbsp dark soy sauce for color.
Time: PT10M
Drain and Season Noodles
Drain noodles in a strainer, transfer to a bowl, and toss with 1 tbsp sesame oil to keep them separate.
Time: PT2M
Stir‑Fry Noodles with Sauce
In the same pan, add a splash of oil, then the noodles. Mix 1.5 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp sugar, and 1 tbsp mirin; stir‑fry over medium‑low heat until most liquid evaporates.
Time: PT5M
Add Vegetables to Noodle Filling
Finely chop 1 onion, 1 carrot, and 2 stalks green onion. Add to the noodles, season with a few shakes of black pepper, and mix thoroughly.
Time: PT3M
Shape Vegetable Hot Dogs
Oil your hands, take a portion of the rested dough, flatten, place a generous spoonful of noodle‑vegetable mixture, and seal tightly.
Time: PT5M
Fry Vegetable Hot Dogs
In the same pan used earlier, fry the sealed vegetable hot dogs over low heat until both sides are golden brown, about 5 minutes total.
Time: PT5M
Prepare Potato‑Cheese Dough
Cut 400 g potato into small cubes, place in a bowl with 2 tbsp water, cover, and microwave for 6 minutes until tender.
Time: PT6M
Mash and Mix Potato Dough
Mash the cooked potatoes until smooth. Stir in 3 tbsp potato starch, 0.5 tsp salt, and a few shakes of black pepper until a pliable dough forms.
Time: PT5M
Assemble Potato‑Cheese Hot Dogs
Flatten a piece of potato dough, place a handful of shredded cheese in the center, and seal tightly, ensuring no gaps.
Time: PT5M
Fry Potato‑Cheese Hot Dogs
Heat oil in the pan over medium‑low heat. Fry the potato‑cheese hot dogs until golden brown on both sides, about 5 minutes.
Time: PT5M
Serve
Place each hot dog on a serving plate or in a paper cup for a street‑style look. Serve warm.
Time: PT2M
Cleanup
Wash all bowls, utensils, and the pan. Wipe down the stove and countertop.
Time: PT14M
Nutrition Facts
- Calories
- 350
- Protein
- 8 g
- Carbohydrates
- 45 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Vegetarian, Contains gluten, Contains dairy, Contains nuts
Allergens: Wheat (gluten), Dairy, Tree nuts, Soy, Shellfish (oyster sauce)
Ingredient Substitutions
- Instead of Instant Dry Yeast: Active dry yeast
- Instead of Whole Milk: 2% milk, plant‑based milk
- Instead of Granulated Sugar: Honey, Maple syrup (reduce other liquids)
- Instead of Bread Flour: All‑purpose flour (slightly softer texture)
- Instead of Cooking Oil: Canola oil, Sunflower oil
- Instead of Unsalted Butter: Margarine
- Instead of Walnuts: Pecans, Hazelnuts
- Instead of Almonds: Cashews
- Instead of Sunflower Seeds: Pumpkin seeds
- Instead of Brown Sugar: Honey, Maple syrup
- Instead of Cinnamon Powder: Ground nutmeg (smaller amount)
- Instead of Onion: Shallot
- Instead of Carrot: Daikon radish
- Instead of Green Onion (Chives): Leek
- Instead of Korean Glass Noodles (Tang Yuan): Cellophane noodles
- Instead of Sesame Oil: Vegetable oil
- Instead of Soy Sauce: Tamari
- Instead of Oyster Sauce: Soy sauce + a dash of fish sauce
- Instead of Sugar: Honey
- Instead of Mirin: Rice vinegar + sugar
- Instead of Potato: Sweet potato (different flavor)
- Instead of Potato Starch: Cornstarch
- Instead of Cheese: Mozzarella, Cheddar
Equipment Needed
- Mixing Bowl
- Spatula
- Hand Mixer or Stand Mixer (optional)
- Plastic Wrap
- Kitchen Scale
- Measuring Cups
- Measuring Spoons
- Frying Pan
- Stove
- Microwave (optional)
- Strainer
- Kitchen Scissors (optional)
- Paper Cup (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Proofing the dough until doubled (step 4)
- Sealing the dough tightly around the filling to prevent leaks (steps 6, 12, 16)
- Pressing the classic hot dog while frying to melt the caramelized sugar (step 7)
- Stir‑frying the noodle filling until liquid evaporates (step 10)
- Ensuring the potato dough is not over‑mixed (step 15)
Chef Tips from the Video
- Wet your hands with a little oil before handling the dough to prevent sticking.
- Press the classic hot dog gently with a spatula while frying to caramelize the sugar evenly.
- Use medium‑low heat for all frying steps; high heat burns the exterior before the interior is heated.
- If you prefer a spicier classic hot dog, add a pinch of Korean curry powder to the nut filling.
Troubleshooting
Dough does not rise.
Check that the water and milk were warm, not hot. Add a pinch more yeast and place the bowl in a warmer spot (e.g., oven with the light on).
Filling leaks during frying.
Make sure the dough is sealed tightly with a pinch‑roll at the edges. Refrigerate sealed hot dogs for 10 minutes before frying to firm the seal.
Nuts become powdery.
Chop nuts with a knife instead of a blender; aim for small chunks, not a fine powder.
Noodles stick together after cooking.
Rinse briefly with cold water, drain well, and toss with sesame oil immediately.
Cheese leaks out while frying.
Seal the potato‑cheese hot dog extra tightly and fry on low heat to allow the cheese to melt slowly.
Storage
Refrigerator: Uncooked dough can be kept covered for up to 2 days; cooked hot dogs store in an airtight container for 2 days.
Freezer: Dough can be frozen for up to 1 month; thaw overnight in the fridge before use.
Room temperature: Do not store cooked hot dogs at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it refrigerated; it will develop more flavor.
- Nut filling and noodle‑vegetable filling can be made 2‑3 hours ahead and stored in the fridge.
- Shape all hot dogs and freeze them uncooked; fry directly from frozen, adding a couple extra minutes.
Frequently Asked Questions
What is the cultural significance and history of Korean street‑style hot dogs in Korean cuisine?
Korean street‑style hot dogs became popular in the 2010s as a modern twist on traditional street snacks, combining Western hot‑dog concepts with Korean flavors like sweet caramelized nuts, chewy glass noodles, and cheese‑filled potato dough. They are especially beloved during cold winter months as a warm, handheld comfort food.
What are the traditional regional variations of Korean hot dogs across Korea?
In Seoul, the classic sweet‑nut version is most common, while Busan street stalls often serve a savory version with spicy kimchi or fish cake. In Jeju, a version with sweet potato dough and local cheese is popular. Each region adds its own filling or topping to suit local tastes.
How is a classic Korean sweet‑nut hot dog traditionally served in Korean street food culture?
Vendors typically serve it on a paper cup or in a small cardboard box, sometimes drizzled with extra caramel sauce and a sprinkle of powdered sugar. It is eaten hot, straight from the pan, and often enjoyed with a side of soft‑serve ice cream for contrast.
During which Korean celebrations or occasions are hot dogs especially popular?
Korean hot dogs are a favorite at winter festivals, street fairs, and university campus events. They also appear at New Year’s Eve street markets and during the Chuseok holiday as a quick snack for crowds.
What authentic ingredients are essential for a Korean hot dog versus acceptable substitutes?
Traditional ingredients include bread flour, instant yeast, Korean glass noodles (dangmyeon), and Korean sweet brown sugar. Substitutes such as all‑purpose flour, cellophane noodles, or regular brown sugar work, but the texture and flavor will differ slightly.
What other Korean dishes pair well with Korean street‑style hot dogs?
They pair nicely with tteokbokki (spicy rice cakes), hotteok (sweet filled pancakes), and a simple cucumber‑kimchi side. A cold barley‑water drink (bori‑sujeong) balances the richness of the hot dogs.
How does the YouTube channel Aaron and Claire specialize in cooking content?
Aaron and Claire focus on approachable, family‑friendly recipes that blend comfort food with international flavors. Their channel emphasizes clear step‑by‑step instructions, practical kitchen hacks, and a light‑hearted, collaborative cooking style.
What is the cooking philosophy and style of the YouTube channel Aaron and Claire?
Aaron and Claire aim to make cooking fun and accessible, often adapting popular street foods for home kitchens. They prioritize using everyday ingredients, offering variations for different skill levels, and encouraging viewers to experiment without fear.
What are the most common mistakes to avoid when making Korean street‑style hot dogs at home?
Common errors include over‑heating the yeast mixture, not sealing the dough tightly, using too high a frying temperature, and over‑blending the nut filling into a powder. Each mistake can lead to a flat dough, leaking filling, or burnt exterior.
Why does this Korean hot dog recipe use a low‑heat pan‑fry instead of deep‑frying?
Low‑heat pan‑frying uses less oil, creates a crisp yet tender crust, and allows the sugar in the sweet version to caramelize evenly without burning. It also mimics the street‑vendor technique of shallow frying in a large skillet.
Can I make the Korean hot dogs ahead of time and how should I store them?
Yes. Shape the hot dogs after the dough has risen, then refrigerate them uncovered for up to 12 hours before frying. Cooked hot dogs can be stored in an airtight container in the refrigerator for 2 days and reheated in a pan or oven.
How do I know when each Korean hot dog is done cooking?
The exterior should be a uniform golden‑brown color, and the dough will feel firm to the touch. For the sweet version, the sugar coating will appear glossy; for the potato‑cheese version, the cheese should be fully melted and the interior hot.
Last updated: September 2, 2026
