Easy Seed-Filled Hotteok Made with Bread Slices
Simple Seed-Filled Hotteok Recipe Using Sliced Bread
Learn how to make delicious seed-filled hotteok using leftover sliced bread and nuts. This recipe is perfect for a quick and satisfying snack. Enjoy the crispy exterior and sweet, nutty interior!
Main Ingredients- 8 slices of bread
- 2 small bags of mixed nuts (walnuts, peanuts, sunflower seeds, etc., as preferred)
- 2 Tbsp honey
- A little egg white (or a little water)
Cooking Instructions
Step 1
First, prepare the nuts, which are the heart of the seed-filled hotteok. Place the mixed nuts in a zip-top bag and coarsely chop them using a rolling pin or the bottom of a bottle. It’s best to chop them coarsely for a pleasant texture rather than making them too fine.
Step 2
Trim the crusts off all 8 slices of bread. Then, use a rolling pin or the side of a clean glass bottle to thinly and widely flatten each slice of bread. Flattening the bread thinly will help you seal the hotteok without it tearing. If you don’t have a rolling pin, a flat bottle works well.
Step 3
Now, prepare the filling for the hotteok. Place a generous amount of the coarsely chopped nuts in the center of each flattened bread slice. Drizzle about 1/2 Tbsp of honey evenly over the nuts. You can use agave syrup, corn syrup, or regular sugar instead of honey for a different sweetness. While you can mix the nuts and honey beforehand, keeping them separate can enhance the texture.
Step 4
It’s time to fold the bread to enclose the filling. Lightly brush the edges of the bread with egg white on all four sides. (If you don’t have egg white, a little water will also act as an adhesive.) Then, fold the bread in half to create a half-moon shape. Use a fork to firmly press along the edges to seal them tightly. This prevents the filling from leaking out while cooking and helps maintain the shape.
Step 5
Heat a pan and get ready to grill them golden brown. Melt a little butter in the pan, then place the prepared bread hotteoks. Cook over medium-low heat, flipping them over, until golden brown on both sides. The butter adds a wonderful richness and makes the seed-filled hotteok even more delicious and fragrant. I considered cooking them without butter initially, but grilling them in butter results in a crispier texture and a much better flavor, so butter is recommended.
Step 6
Once cooked, remove the seed-filled hotteoks from the pan and let them cool slightly. They are delicious served warm, but letting them cool a bit makes them firmer and easier to slice. Slice them into bite-sized pieces and enjoy while still warm for a perfectly crispy outside and soft, sweet inside. These are a great snack for kids or a delightful dessert to enjoy with tea.
