A popular winter street food. Yeast-leavened dough pancakes filled with brown sugar, cinnamon, and nuts, pressed flat on a griddle.
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10 items
Dissolve yeast and sugar in lukewarm milk. Let sit for 5 minutes to activate.
Mix flours and salt. Add yeast mixture, mix, and into a soft, sticky dough for 10-12 minutes until it is elastic and smooth.
Cover the dough with a damp cloth and let rise in a warm place until doubled in size, about 1 hour.
Punch down the dough to release air. Divide into 8 equal pieces. Flatten a piece, add about 1 tablespoon of the brown sugar/nut filling in the center.
Seal edges tightly to form a smooth ball, ensuring no filling leaks.
Heat oil in a pan over medium heat. Place the ball seam side down, then gently press flat with a spatula or hotteok press.
Fry until golden brown on both sides and sugar melts inside, about 2-3 minutes per side.
Serve hot with caution, as the syrup inside can be very hot.
