Hotteok (Sweet Korean Pancakes)

Step 1

Skip this step if using instant yeast. Warm a bowl or cup by rinsing it with warm water. Add 1/4 cup of warm water to the bowl (100 to 110°F ). Stir in the sugar and yeast. Let the mixture sit for about 10 minutes until the yeast has foamed and grown.

Step 2

Sift the flour, sweet rice powder (if using), sugar and salt together. Add the yeast water (or instant yeast), oil, and warm milk (or water) to the flour mix.

Step 3

Knead until everything is well incorporated and a dough is formed. The dough should be a bit sticky, but still comes off the hand.

Step 4

Cover the dough with plastic wrap. Place it in a warm place and let it rise until it doubles in size, about an hour.

Step 5

Prepare the filling by chopping the nuts and mixing all the filling ingredients well.

Step 6

Bring the dough down by reshaping it into a round. Let it sit for another 20 to 30 minutes until it doubles in size again.

Step 7

Heat a pan with a couple of tablespoons of oil over medium heat. Lightly oil your hands. Tear a big enough piece of the dough to make an about 2-1/2-inch ball. Flatten the ball into a thick disk, creating a shallow well in the middle. Add one and a half tablespoons of the filling and lightly press it down with the spoon.

Step 8

Carefully gather the edges together, pinching to seal. (This might take some practice.)

Step 9

Put the sealed side down on the pan, flattening a little by pressing it down with your oiled hand or spatula. Cook for a minute, and then flip over. Press down for a few seconds to flatten. Cook until both sides are golden brown. Repeat the process with the remaining dough.