Korean Cheesy Pumpkin Pancake – Danhobak Hotteok
Who doesn’t love pumpkin and cheese? It is PUMPKIN SEASON, so let’s make Korean Cheesy Pumpkin Pancake, or Danhobak Chijeu Hotteok, that only requires FOUR simple ingredients! Fluffy pumpkin pancakes stuffed with Mozzarella Cheese, and pan fried until crispy. I KNOW these Cheesy Pumpkin Pancake will get you drooling with that gooey cheese pull!
Pumpkin Cheese Stuffed Korean Pancakes
Korean Street Food Pumpkin Hotteok With Cheesy Filling
Hotteok is a beloved Korean street-food snack. It’s something I particularly miss from my Korea trip, especially at traditional markets like Seoul’s Gwangjang Market. Traditionally made with a chewy dough and filled with brown sugar, cinnamon, and nuts, hotteok has evolved into many creative variations, including cheesy versions like this one!
For this recipe, I use pumpkin 단호박 (danhobak) to give the dough a naturally sweet, earthy flavor and golden color, then stuff it with melty cheese for a sweet-and-savory twist on the classic market snack. These pancakes are vegetarian-friendly, and anyone of any age will love them!
Ingredients For Pumpkin Hottoek With Cheese
- 400 g Pumpkin
- 8 tbsp Rice Flour
- 3 tbsp Sugar
- 1 cup Mozzarella Cheese Cubes
Best Pumpkin Type
You can use any squash of your choice to make Korean Cheesy Pumpkin Pancake. I am using Japanese Pumpkin, also known as Kabocha. Pumpkin is Highly Nutritious and packed with vitamins! They are loaded with antioxidants, vitamin C, and other nutrients that are great for your skin and general health.
I’ve also made it with regular pumpkin, butternut squash, and potato. I prefer Kabocha as it is the easiest to prepare. And, you can find it at most Asian grocery markets.
Secret To Fluffy Hotteok Dough
The secret to these FLUFFY Korean Cheesy Pumpkin Pancake is Rice Flour. Rice flour provides excellent texture and helps hold the shape of the pancake. The general rule is for every 100g of Pumpkin; you want to add 2 tbsp of Rice Flour. To ensure that the pumpkin isn’t overly mushy, I recommend steaming it rather than boiling it. It reduces the amount of water in your dough, so it can remain sticky and chewy after. BE PATIENT! It may take around 5-10 minutes of mixing until the dough is smooth but TRUST ME, it’s worth it!
Cheesy Hotteok Filling
I am using mozzarella cheese cubes today rather than shredded cheese. After many tries, I find that cubed cheese is easier to work with. The filling doesn’t spill out, and you also get a better cheese pull! If you are lactose or dairy-free, you can also use any vegan cheese that melts well.
Using cubed cheese also allows you to have more working time when pan-frying. I prefer flattening the pancakes after I add them in the oil as I find it easier to move when it is in a ball. But, you can also flatten the pancake before putting it in the oil.
Step By Step Instructions For Cheesy Hotteok
- Peel the pumpkin and slice them into 1-inch slices. Place the pumpkin in a SHALLOW bowl and steam it for 20 minutes or until soft.
- Smash the pumpkin until smooth; if you like a little texture, you can smash it till 90% smooth.
- Add in rice flour and sugar and mix till thoroughly combined (around 5-10 minutes)
- Roll 2 ½ tbsp of dough into a ball and form a dent in the middle. Add in cheese cubes, and using your thumb, press the filling down and wrap it up. Once it is closed, roll it until it forms back into a ball
- In a pan, add oil (enough of the pumpkin is ⅓ covered) and turn the heat to medium-high. Once the oil is hot, add the pancake and lightly press it down to flatten. Fry for 3-4 minutes on each side or until golden brown. Keep an eye out to ensure the cheese isn’t bursting.
- Optional: sprinkle sugar to finish off!
Do you want more VEGETARIAN RECIPES? Here are some of my go-to recipes!
- Creamy Mushroom Poppers
- Mushroom and Basil Udon – 15 Minutes
- Chinese Hand-pulled Noodles (4 INGREDIENTS ONLY!)
- Cheesy Cabbage Pancake
Korean Cheesy Pumpkin Pancake – Danhobak Hotteok
By Tiffy Cooks
Ingredients
- 400 g Pumpkin
- 8 tbsp Rice Flour
- 3 tbsp Sugar
- 1 cup Mozzarella Cheese Cubes
Instructions
- Peel the pumpkin and slice them into 1-inch slices. Place the pumpkin in a SHALLOW bowl and steam it for 20 minutes or until soft
- Smash the pumpkin until smooth; if you like a little texture, you can smash it till 90% smooth.
- Add in rice flour and sugar and mix till thoroughly combined (around 5-10 minutes)
- Roll 2 ½ tbsp of dough into a ball and form a dent in the middle. Add in cheese cubes, and using your thumb, press the filling down and wrap it up. Once it is closed, roll it until it forms back into a ball
- In a pan, add oil (enough of the pumpkin is ⅓ covered) and turn the heat to medium-high. Once the oil is hot, add the pancake and lightly press it down to flatten. Fry for 3-4 minutes on each side or until golden brown. Keep an eye out to ensure the cheese isn’t bursting.
- Optional: sprinkle sugar to finish off!
