Richmond Night Market Copycat Recipe: Korean Pancakes

The night markets are in full swing in Richmond and Chinatown. While all the markets have a great selection of food and shopping, a lot of visitors go to the night markets strictly to eat. I am one of those people. While eating my way through the stalls at the International Summer Night Market, I discovered a new addition to the food fair: the glorious Korean Hoddeok. The closest thing I can compare it to are Beaver Tails.

Hoddeok is a Korean street food. It is a simple dough, stuffed with brown sugar, cinnamon, walnuts, and sunflower seeds. It was so delicious, I was determined to figure out how to make this at home.

After some research, I decided to give this recipe a shot. The original recipe calls for regular yeast. But, I am impatient when it comes to baking and cooking, so I decided to try the recipe with some quick acting yeast instead.


1 package quick yeast
2 cups flour
2 tbsp sugar
1 tsp salt
1 tbsp vegetable oil
1 cup warm water

1/2 cup brown sugar
1 tbsp cinnamon
1/4 cup nuts – any type of nuts you like (optional)


If you’re using quick yeast, all you have to do is mix all the ingredients (yeast, flour, sugar, salt, oil, water) in a bowl until it comes together into a ball.

Cover the bowl with plastic wrap, and let it rise in a warm place. I put my bowl in the oven, with just the light on.

Let it rest for about 20 minutes, or until it has doubled in size.

While it’s resting, make the filling. I didn’t have any nuts on hand, so I didn’t use any. Traditionally, Hoddeok has chopped walnuts. You can use any type of filling. Nutella Hoddeok anyone?

Once the dough has risen, take it out of the bowl, and knead the dough until is smooth.

Divide into 8 equal balls.

Take one ball in your hand, and flatten it with your knuckles.

Step 1 Hoddeok

Next, fill the dough with about one tablespoon of the filling.

Step 2 Hoddeok

Carefully pinch the dough to enclose the filling, until it’s completely sealed.

Wrapping Hoddeok

Rolled Hoddeok

Heat a pan on medium heat with two tablespoons of vegetable oil. Place the dough balls with the seam side down.


Fry for one minute, and then flatten with a spatula.

Pan 1

Flip the dough after frying for two minutes. Then fry for an additional two minutes.

Pan cooked

Here’s the finished Hoddeok!

Hoddeok Completed

Serve hot!

What would you put in your hoddeok?

Photo credit: Fooding Around

DH Vancouver StaffDH Vancouver Staff
DH Vancouver StaffDH Vancouver Staff

+ News
+ News