Korean Hotteok with Brown Sugar Seeds

Ingredients

• 2.5 Cup all-purpose flour - 2 1/2 cups (300 g), Equivalent weight given as 300 g.
• 2.25 Teaspoon active dry yeast - 2 1/4 teaspoons (1 packet), Equivalent to 1 packet as written.
• 1 Tablespoon granulated sugar - 1 tablespoon (12 g), Equivalent weight given as 12 g.
• 1 Teaspoon kosher salt - 1 teaspoon (6 g), Equivalent weight given as 6 g.
• 1 Cup warm water - 1 cup (240 ml), Equivalent volume given as 240 ml.
• 4 Tablespoon vegetable oil - 4 tablespoons, divided (60 ml), Divided among dough, hand-oiling, skillet cooking, and remaining batches; equivalent volume given as 60 ml.
• 0.5 Cup packed light brown sugar - 1/2 cup (105 g), Packed for measuring; equivalent weight given as 105 g.
• 1 Teaspoon ground cinnamon - 1 teaspoon (2 g), Equivalent weight given as 2 g.
• 3 Tablespoon sunflower seeds - 3 tablespoons (27 g), Equivalent weight given as 27 g.
• 3 Tablespoon pumpkin seeds - 3 tablespoons (27 g), Equivalent weight given as 27 g.

Instructions

1. Mix the dough

   1. 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.

2. Let the dough rise

   2. 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*.

3. Make the filling

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

4. Divide the dough

   4. 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.

5. Fill and seal the pancakes

   5. 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.

6. Start pan-frying

   6. 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*.

7. Press and crisp

   7. 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*.

8. Finish the batches

   8. 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.

9. Rest and serve

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