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Savory Hotteok - Cheese, Corn, and Green Onion

Originating from Korea, hotteok is a popular street food usually found in the winter. Although traditionally sweet, I decided to try a savory version with cheese and corn.
Prep Time 20 mins
Cook Time 10 mins
Proof Time 1 hr 30 mins
Total Time 2 hrs
Servings 10 pancakes


  • 2 ¼ teaspoon active dry yeast
  • 1 teaspoon sugar
  • ¼ cup water warmed 100F to 110F
  • 2 cups all-purpose flour
  • ½ cup sweet white rice flour
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 ¼ cup milk plant alternative (almond, oat, etc.) recommended. warmed 100F to 110F
  • 4 ounces Velveeta cheese cubed
  • 3 stalks green onion sliced
  • can corn
  • salt to taste
  • peper to taste


  • In a large bowl, combine all-purpose flour, rice flour, salt, sugar, and yeast. Make sure the salt does not contact the yeast before mixing. Add water and milk.
  • Cover and let the dough sit and proof for at least 1 hour or until it doubles in size.
  • Punch down the dough and let it proof for about 20 to 30 minutes or until it doubles in size again.
  • During the second proof, begin prepping the cubed cheesecorn, and green onion.
  • Pour a good amount of oil in a non-stick skillet, enough to fry the hotteok on one side. This would be approximately 1/2 an inch. Heat the oil until it is nice and hot.
  • Pour a small amount of dough in the pan. Add the cheese, corn, and green onionSalt and pepper to taste. Cover with another pour of dough.
  • Flip to fry both sides until golden brown
  • Enjoy!