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Ho Dduk (Korean Pancakes)

Categories: KoreanWorld Cuisine
Contributed by: Kelly CA

These were described to me as inside out pancakes. I just call them delicious.

36 servings


  • 10 tablespoons butter or margarine, softened
  • 2 eggs, beaten
  • 2 tablespoons yeast
  • 2 tablespoons sugar
  • 1 1/2 cups warm water
  • 1/2 cup potato flakes
  • 1 cup cold water
  • 1/4 cup powdered milk
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 6 cups flour
  • 1 cup brown sugar
  • 2 tablespoons cinnamon
  • vegetable oil


1 hour 30 minutes 1 hr prep
Mix yeast, 2 Tbsp sugar and WARM water together in a bowl.
Mix potato flakes with cold water in a separate bowl.
In your mixer combine the powdered milk, 1/4 sugar, salt and 4 C flour.
Add softened butter, eggs, yeast and potato mixtures to mixer bowl.
Mix until well blended.
Add remaining flour in small amounts until it"cleans" the sides of the mixing bowl.
Remove from bowl and knead on a floured board for about 10 minutes.
Grease a clean bowl and set the dough inside to rise for about 45 minutes.
Divide into 36 balls and cover with a damp cloth.
Mix brown sugar& cinnamon together.
Add more cinnamon if you prefer.
Add enough oil to the bottom of a skillet to just barely cover the bottom.
Heat over a medium flame.
Take a ball of dough and flatten in the palm of your hand.
Put a spoonful of the cinnamon mixture on the dough and wrap the dough around it.
Put into the hot oil and let cook about a half of a minute then flatten with a spatula.
Let cook another 30 seconds, flip and flatten some more.
Allow it to finish browning.
Remove from skillet and let cool on a paper towel.
Repeat the process adding more oil as needed to the skillet to prevent the pancakes from sticking.

Kelly found these reviews of the recipe

-I have also been looking for this recipe. I made it up as soon as I found the recipe. I decided to cook some of the cakes on my Gorge Foreman Grill. The grilled cakes are on the left, and the fried ones are on the right. I preferred the taste of the grilled cakes. — Jul 3, 2005
-I've been looking for this recipe for YEARS (since I left Korea). This recipe is kept secret by the street vendors!! I've tried and it's as close to the street vendor recipe as you are going to find. I highly recommend it!

Regarding above ho dduk recipe, BBers had this to say:

Michele & The Gang wrote: 

Major YUM!!!!! I just finished making them. I am thinking of halving the recipe as well. I am also thinking of substituting oil for the margarine. I used PAM spray instead of oil, still came out great! Everyone here is scarfing them. They take some time to make so I think they'll be a special occasion treat. Perhaps a new Christmas tradition?

N/A wrote:

For anyone who wishes to try this recipe out, it's great. EXCEPT...you should HALVE the recipe unless your attempting to feed an army. 6 cups of flour is a WHOLE lot of dough is you ask me. I wound up baking it in a loaf pan in the oven and dipping it in the brown sugar/cinnamon sauce.

momom (Jennifer) wrote:

Took a few to get the hang of getting them flat enough to cook on the sides. They cook very quickly. I also used peanut oil which I fry in rather than veg. oil. they turned out great!

My two older boys knew what they were! The oldest (4.5 coming home age) was jumping up and down and telling me how to pronounce it correctly. Obviously I can't get the correct tone down pat, but he is being very patient with me. My 2 y.o. yelled "HO DDUK" when I handed it to him. Very big hit!