This is hotteok. Hotteok basically translates into “Jesus Christ these are delicious and easy to make, why aren’t Korean people fat as hell?”.
Hotteok is a popular street food in Korea. It’s a yeast dough pancake with a sweet filling. They’re simple, delicious, and hearty, which is why they’re so often served during the winter.
Start with a cup of warm water, two tablespoons of sugar, a half teaspoon of salt, two teaspoons of yeast, and a tablespoon of oil. Combine.
Let the little yeasties do their thing. Measure out two cups of flour and add to the yeast slurry.
Mix until it forms a sticky ball, cover and let rise until doubled. Punch the dough down and let it double again.
While letting the dough rise, combine a half cup of brown sugar, a tablespoon of cinnamon, and a palm full of chopped walnuts.
Turn the dough out onto a handful of flour, add another handful on top, maybe a half to three-fourths of a cup in total. Knead together until the dough is manageable. Add more flour if needed.
Now you’ve got a completed dough round. Congrats.
Do the chop chop thing until you get 8 equal sized balls. Or more if you like smaller ones. Larger if you like larger. Whatever really.
Flatten the dough into a disk and scoop a bit of the filling in the middle. Pinch the edges together to form another ball.
These are ready to fry.
I forgot to get a photo of the frying process, but you just heat a pan with some oil in it, toss a dough ball in and press flat with a spatula. Let it brown on one side until golden brown, 30-45 seconds or so. Flip, smash some more, and let cook.
Woo. You have now made hotteok. Delicious.
Besides this filling, it’s also good with a lot of other stuff. I really like filling themwith some leftover char siu bulgogi, and/or kimchi and frying it that way.