Hotteok (Sweet Stuffed Korean Pancakes)

Method

1. 1

   Stir the yeast and sugar into the lukewarm milk, wait 5 minutes until foamy, then mix in the flour and salt into a soft, sticky dough.

2. 2

   Cover and let rise in a warm spot until doubled, about 1 hour.

3. 3

   Mix the brown sugar, cinnamon and walnuts for the filling.

4. 4

   With oiled hands, divide the dough into 8 balls, flatten each into a disc, spoon in filling, and pinch closed like a purse.

   💡 Oil your hands generously — this dough grips dry fingers like glue.

5. 5

   Fry seam-down in a well-oiled pan over medium heat for 1 minute, flip, then press flat with a spatula and cook 2 minutes.

   💡 Press slowly and evenly; a fast smash tears the dough and the sugar lava escapes.

6. 6

   Flip once more for a final minute until both faces are deep gold. Cool 2 minutes before biting — the filling is genuinely molten.