Hotteok (Korean Sweet Pancakes)

Instructions

1. 1

   In a large Mixing Bowl, combine the Warm Water, Active Dry Yeast, and Granulated Sugar. Stir gently and let sit for 5–8 minutes until the mixture is foamy and bubbly. If it doesn't foam, your yeast may be old or the water was too hot — start over with fresh Active Dry Yeast.

2. 2

   Add the All-Purpose Flour, Glutinous Rice Flour, Fine Salt, and Neutral Oil to the yeast mixture. Stir with a Wooden Spoon or Spatula until a sticky, shaggy dough forms. Do not knead — hotteok dough is intentionally wet and sticky, much softer than bread dough.

3. 3

   Cover the bowl tightly with Plastic Wrap or a clean kitchen towel and place in a warm spot. Let the dough rise for 1 hour, or until roughly doubled in size and very puffy. A good warm spot is inside an Oven with just the light on, or near a warm Stovetop.

4. 4

   While the dough rises, make the filling. In a small Mixing Bowl, mix together the Dark Brown Sugar, Cinnamon, Walnuts, and a pinch of Fine Salt until well combined. Set aside.

5. 5

   Once the dough has risen, use a lightly oiled Spatula to gently punch it down and deflate it. The dough will be very sticky — this is normal and correct. Lightly oil your hands before handling it.

6. 6

   Divide the dough into 8 equal portions (about 2 heaping tablespoons each). With well-oiled hands, flatten one portion in your palm into a rough circle about 3 inches wide. Place a heaping tablespoon of filling in the center, then bring the edges of the dough up and around the filling, pinching firmly to seal it completely into a ball. Repeat with the remaining dough and filling.

7. 7

   Heat a large Skillet or Cast Iron Skillet over medium heat. Add about 1 tablespoon of Neutral Oil and swirl to coat. Once the oil shimmers, place 2–3 filled dough balls seam-side down in the pan, leaving space between them. Let them sit undisturbed for 1 minute to start setting.

8. 8

   Using the bottom of a flat Spatula, a small Saucepan, or a hotteok press, gently but firmly press each ball down into a flat pancake about 3–4 inches in diameter. Cook for 2–3 minutes until the bottom is golden brown and crispy.

9. 9

   Carefully flip each hotteok and press down again lightly. Cook the second side for another 2–3 minutes until golden brown and the filling is visibly bubbling at the edges. The total cook time per batch is about 4–6 minutes.

10. 10

    Transfer the cooked hotteok to a Wire Rack or a plate lined with paper towels. Add more Neutral Oil to the pan and repeat with the remaining portions. Let the hotteok rest for 1–2 minutes before eating — the filling will be extremely hot. Serve warm.