Hotteok (Korean Sweet Pancakes)

Directions

• In a large bowl, combine the warm water, sugar, and yeast. Stir, then let the mixture sit for about 10 minutes.
• Add the oil, kosher salt, and all-purpose flour to the yeast mixture. Mix until a soft dough forms. Cover the bowl with a towel and let the dough rise in a warm place for 1 hour.
• Meanwhile, make the filling by combining the ingredients listed in a small bowl and setting aside.
• Once the dough has risen, punch it down and scrape the sides of the bowl. Knead the dough gently for about 2 minutes, then cover and let it rise again for another 15–20 minutes.
• Flour a clean surface. Transfer the dough to the surface and knead it into a ball. The dough will be sticky, so oiling your hands with a neutral cooking oil can help make handling easier.
• Divide the dough into 8 equal pieces. Take one piece and gently flatten it. Spoon about 1 heaping tablespoon of filling into the center, then pinch the edges together to seal, enclosing the filling completely.
• Add enough oil to cover the bottom of a sauté pan and place over medium heat.
• Add a dough ball to the hot pan and let it cook for 1 minute without touching it. Then flip it and flatten using a spatula or a press. Cook for another minute, then flip once more and cook for an additional 30 seconds. Remove and set aside. Repeat with the remaining dough balls.
• Serve hot.