Hotteok (Sweet Korean Pancake)

First, activate the yeast. In a large bowl, combine 1 cup of warm water (not hot), 1 tsp of yeast, and 2 tsp of sugar. Let it sit for 5-10 minutes until it becomes frothy.

Add the all-purpose flour and a pinch of salt to the yeast mixture. Mix with a spatula until a shaggy dough forms. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

While the dough is rising, prepare the filling. In a small bowl, mix together the brown sugar, cinnamon, and chopped nuts (if using).

Once the dough has risen, punch it down to release the air. Oil your hands to prevent sticking.

Divide the dough into 6 to 8 equal pieces. Take one piece of dough and flatten it into a small disc in your palm.

Place a heaping tablespoon of the brown sugar filling into the center of the dough disc.

Carefully gather the edges of the dough up and around the filling, pinching them together tightly to seal the filling inside. Form it into a ball.

Heat a lightly oiled skillet over medium-low heat. Place the filled dough ball, seam-side down, into the pan.

Cook for about one minute, then use an oiled spatula or a hotteok press to firmly press the ball down into a flat, round pancake, about 4-5 inches in diameter.

Cook for another 2-3 minutes until the bottom is golden brown. Flip the pancake and cook the other side for 2-3 minutes until it's also golden and the sugar inside has melted into a syrup.

Remove from the pan and let it cool for a moment before eating. Be extremely careful, as the melted brown sugar syrup inside is very hot!