Instructions
- In a large bowl, combine All-purpose flour, Instant dry yeast, Granulated sugar, and Salt.
- Gradually add warm water to the dry ingredients, mixing until a shaggy dough forms.
- Add Vegetable oil and knead the dough for 5-7 minutes until smooth and elastic. The dough will be slightly sticky.
- Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes, or until doubled in size.
- While the dough is rising, prepare the Filling. In a small bowl, mix together Brown sugar, Ground cinnamon, and Chopped walnuts or peanuts.
- Once the dough has risen, lightly flour your hands. Divide the dough into 6 equal portions.
- Flatten one portion of dough into a circle (about 3-4 inches in diameter).
- Place 1-2 tablespoons of the Filling in the center of the dough circle.
- Pinch the edges of the dough together to seal the filling inside, forming a ball.
- Repeat steps 6-9 with the remaining dough portions.
- Heat Vegetable oil in a large skillet or griddle over medium heat.
- Place the filled dough balls in the skillet, seam-side down.
- Use a spatula or hotteok press to flatten each ball into a pancake shape (about 1/2 inch thick).
- Cook for 2-3 minutes per side, or until golden brown and the filling is melted and gooey.
- Remove the hotteok from the skillet and let them cool slightly before serving. Serve warm.
