Gluten-free Hotteok (호떡)

Eat me.

I am an unabashed fan of all things Kdrama, which turned into a longing for Korean food. My favorite Korean food blog is from Holly’s Beyond Kimchee. Her recipes are approachable, and each one I’ve cooked has come out simply delicious. She has this great recipe for hotteok (say hoe-tok), which are soft, chewy rounds of fried dough filled with nuts and a caramel syrup. They’re a bit like hot doughnuts, except better.

Yes, I just said something was better than doughnuts.

I set out to make a gluten-free version of hotteok after my kid was diagnosed with Celiac and HOLY THIS WAS HARD BATMAN. But I did it. Five tries later.

You’re welcome.

GF Hotteok

2 cups America’s Test Kitchen Flour Blend or Bob’s Red Mill (blue and white) flour blend

scant 1/4 cup tapioca starch

1 cup glutinous (sweet) rice flour (find at your local Asian market or local grocer)

1 Tbl black sesame seeds

1 envelope instant yeast

2 tsp sugar

1/2 tsp xantham gum

1 tsp salt

1 tsp canola oil

1 1/2 cups plus 2 Tbs warm milk

oil for frying

parchment paper and gloves (like latex)

Filling: Mix 2/3 cup light brown sugar with 2 Tbsp chopped pecans and 1 tsp cinnamon

To make: Mix all the dry ingredients. In a separate bowl, mix the milk and oil. Add the wet to the dry until they are just combined. Cover with plastic and let rise in a warm, moist place for 45 minutes. Uncover, punch to deflate, let rest 10 more minutes. Prepare a plate covered in paper towels or a cooling rack on a cookie sheet for hot dough after frying.

Heat 1/2 an inch of oil in a large fry pan over medium heat. Wrap a piece of parchement paper around a cereal bowl; this will be your hotteok press. Using gloved hands, oil your gloves and flatten golf-ball sized pieces of dough between palms. Place 2 tsp of filling in center of dough circle, then fold up and pinch shut. You should end up with balls of dough with fillng in middle and no holes. It may take you a few tried to get the feel of this. Keep trying; it’s worth it!

Place two dough balls in the oil. Oil the parchement paper on the bottom of your cereal bowl and use this to slowly press the hotteok as flat as possible without breaking or tearing the dough. A trick is to gently remove the bowl upwards at an angle. Cook for about 2 minutes. Flip the circle of fried dough over and cook the other side until golden brown. Let it cool for a few minutes before eating so the hot caramel sauce doesn’t burn your mouth. Enjoy.



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Kdrama and musical theatre fan; mom of a girl with Celiac and a boy with a sweet tooth; food writer and editor published in Feast magazine, Louisiana Cookin', mental_floss online, and G magazine.

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