Hotteok

Ingredients · 4 servings

• 400 gYeasted dough, ready to shape
• 80 gBrown sugar
• 1 ½ tspCinnamon, ground
• 40 gNut, crushed
• 1 tbspHoney
• 3 tbspVegetable oil

Equipment

stovetop, mixing bowl, spoon, skillet, spatula, parchment paper, serving plate

Instructions

1. 1
   Gather ingredients

   Gather the yeasted dough, brown sugar, cinnamon, nuts, honey, oil, a bowl, spoon, scale, skillet, spatula, and parchment squares. · 5 min

   What to look for: All ingredients are measured and tools are within reach

2. 2
   Mix filling

   Mix brown sugar, cinnamon, crushed nuts, and honey in a bowl until the mixture looks sandy and slightly sticky. · 3 min

   What to look for: Filling clumps lightly when pressed

3. 3
   Shape dough

   Oil your hands lightly, divide the yeasted dough into 4 equal balls, and flatten each ball into a 10 cm round. · 4 min

   What to look for: Each dough round is even and soft with no dry patches

4. 4
   Fill pancakes

   Spoon filling into the center of each round, pinch the edges closed, and rest the sealed balls seam side down. · 4 min

   What to look for: Seams are sealed and no sugar filling is exposed

5. 5
   Heat oil

   Heat vegetable oil in a skillet over medium heat until it shimmers, then place 2 filled balls seam side down. · 3 min

   What to look for: Oil looks glossy and moves easily across the pan

6. 6
   Fry first side

   Fry the pancakes until the bottoms turn deep golden, pressing gently with a spatula to widen them without tearing. · 4 min

   What to look for: Bottoms are crisp, golden, and flattened into pancakes

7. 7
   Turn pancakes

   Flip the pancakes carefully and fry until both sides are crisp and the filling feels fluid inside. · 4 min

   What to look for: Both sides are evenly browned and the centers look slightly puffed

8. 8
   Serve hot

   Serve Hotteok immediately while the crust is crisp and the brown sugar cinnamon syrup is molten. · 1 min

   What to look for: Pancakes are glossy, crisp edged, and hot