1-Step 1: Mix the dough Sift the flour into a large bowl so the dough starts light and even. Add the fine sea salt, white sugar, instant dry yeast, and lukewarm milk. Stir until a soft dough forms. It may look a little rough at first, but that is fine for this easy Korean hotteok method. Cover the bowl with plastic wrap and let the dough ferment at room temperature until it doubles in size, which takes about 1 hour at around 27°C or 80.6°F. If your kitchen is cooler, give it a little more time. If it is warmer, check earlier so the dough does not overproof.

2-Step 2: Rest the dough again Punch down the dough to release air. This helps keep the texture even and makes shaping easier. Re-cover the bowl and let it rest for 20 minutes. That short rest makes the dough easier to divide and shape without tearing.

3-Step 3: Make the filling While the dough rests, combine the dark brown sugar, cinnamon powder, and crushed nuts in a small bowl. Stir well so the sweet hotteok filling is evenly mixed. The brown sugar should stay loose and sandy so it can melt nicely in the pan.

4-Step 4: Divide and shape Oil your hands lightly so the dough does not stick. Divide it into 6 equal pieces. Flatten one piece in your hand, then add about 1 tablespoon of filling to the center. Gather the edges up and pinch them closed to seal the filling inside. Repeat with the rest of the dough. Try to keep the filling centered and fully covered. If any sugar leaks out during cooking, it can burn quickly in the pan.

5-Step 5: Cook the first side Heat a frying pan over medium heat and add a thin layer of cooking oil. Place the filled dough pieces in the pan, leaving space between them. Cook until the bottom turns a light golden brown, which takes about 30 seconds. The goal here is a quick set on the outside before pressing.

6-Step 6: Press and brown the other side Flip each pancake and press it down firmly with a spatula or a special hotteok press. Cook until the other side turns golden brown, about 1 minute. This step gives Korean pancakes their signature flat shape and crisp surface. If you do not have a press, the back of a sturdy spatula works just fine. Press evenly, but not too hard, so the filling has room to melt.

7-Step 7: Melt the filling Flip the pancake one last time. Reduce the heat to low, cover the pan, and cook for about 1 more minute. This helps the sugar fully melt into that gooey center everyone loves. You can skip this step if you are in a hurry, but the hotteok filling will be less syrupy.

8-Step 8: Serve warm Remove the pancake from the pan and repeat with the rest of the dough. Serve hot for the best texture. Korean Hotteok tastes best when the outside is crisp and the filling is still warm and molten.