Korean Hotteok with Brown Sugar Seeds

In a large bowl, stir together all-purpose flour, active dry yeast, granulated sugar, and salt. Add warm water and 1 tablespoon vegetable oil, then mix until a sticky, shaggy dough forms.

Cover the bowl with a kitchen towel and let the dough rise in a warm spot until puffy and nearly doubled, about 60 to 75 minutes.

In a small bowl, combine brown sugar, ground cinnamon, sunflower seeds, and pumpkin seeds until the filling is evenly mixed.

Lightly oil your hands with 1 tablespoon vegetable oil. Gently deflate the dough, divide it into 6 equal pieces, and keep them on a lightly oiled surface so they do not stick.

Flatten one dough piece into a 4-inch round, place about 1 1/2 tablespoons filling in the center, then pull the edges up and pinch tightly to fully seal the filling inside. Repeat with the remaining dough and filling.

Heat a large nonstick skillet over medium heat and add 1 tablespoon vegetable oil. Place 2 to 3 sealed pancakes seam-side down in the skillet and cook until the bottoms are golden brown, about 2 minutes.

Flip the pancakes, then press each gently with a spatula and a small flat-bottomed cup to form wide filled pancakes about 1/2 inch thick. Cook until the second side is deep golden and crisp, about 2 to 3 minutes.

Flip once more and cook for 1 minute to help the filling melt fully. Repeat with the remaining oil and pancakes, keeping the heat at medium to medium-low so the sugar warms through without burning.

Let the hotteok rest for 2 to 3 minutes before serving, since the molten brown sugar filling will be very hot.