Step 1

Add 1 tsp sugar and 1 tsp dry yeast to 3/4 cup warm (120~130 °F (48~54°C)) to hot water.

Step 2

Measure and mix all dry ingredients (flours and salt).

Step 3

When yeast is bubbly, mix 1 and 2.

Step 4

Mix yeast sugar water + additional water with the flour mix. Dough should be fully wet and sticky.

Step 5

Let dough sit for 3 hrs in room temperature. Dough should double in size when ready.

Step 6

Prepare stuffing - mix sugar, cinnamon and chopped walnuts. Chop walnuts finely.

Step 7

When dough is ready, heat about 3 Tbs or more of oil in a pan over medium heat.

Step 8

Pour about 1 tsp of oil in your hand and rub both your hands so they become nice and slippery. Take about a golf size of dough in your hand and spread out with your hands until it’s a little bigger than your palm. Add 1-2 tsp of the sugar mix into the center of the dough and close up the hotteok – making it into a little round parcel.

Step 9

Add hotteok parcel into the pan by flipping the hand to drop the pancake onto the pan, with the smooth side (side that was stuck to your palm) facing upwards.

Step 10

Oil a wide spatula and press hotteok and slowly flatten it until the diameter becomes about 4 in/10cm wide. If you press it too much, you will end up with a hole and the sugar content will leak and get messy.

Step 11

Fry pancake in oil med heat for 3-4 min until edges start to brown. Lower heat if it starts to brown faster than that. You don’t want the heat to be too high because you want sugar to melt inside before the outside gets too dark.