Ssiat Hotteok

Step 1

Pour 0.5 cup of warm milk (around 110°F) into a small bowl, then sprinkle 0.5 teaspoon of instant yeast over it. Let it sit for 1 minute, then stir until the yeast dissolves completely. You'll see small bubbles forming — this confirms the yeast is alive and active.

Step 2

In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 1 tablespoon of granulated sugar, and 0.25 teaspoon of kosher salt.

Step 3

Create a well in the center of the flour mixture, then pour the yeast mixture into it. Add 1 tablespoon of melted unsalted butter and 1 egg. Using a wooden spoon or your hand, mix until a shaggy, slightly sticky dough forms — don't overwork it.

Step 4

Knead the dough on a lightly floured surface for 5-7 minutes until it becomes smooth and elastic. It should be soft and slightly sticky to the touch, not dry. Transfer to a lightly oiled bowl, cover with a damp kitchen towel, and let it rise at room temperature for 10-12 minutes until puffy — you're looking for a dough that's risen noticeably but hasn't doubled yet, since you'll shape it soon.

Step 5

While the dough rises, prepare the filling: In a small bowl, combine 0.33 cup of brown sugar, 0.5 teaspoon of ground cinnamon, 2 tablespoons of roasted sesame seeds, 2 tablespoons of roasted sunflower seeds, 2 tablespoons of roasted pumpkin seeds, and 1 tablespoon of softened unsalted butter. Mix thoroughly until the butter is evenly distributed and the mixture resembles wet sand. This filling should hold together loosely but not be compacted.

Step 6

Turn the risen dough onto a lightly floured surface. Divide it into 4 equal pieces — use a bench scraper to cut, or simply pull off chunks and weigh them with your hands. Shape each piece into a tight ball by pulling the sides down and under to create surface tension.

Step 7

Take one dough ball and, using your palm and fingers, press it into a flat disc about 4 inches in diameter and 0.25 inch thick — the dough should be slightly thicker at the edges than the center. Place 2-3 teaspoons of the seed-sugar filling in the center. Fold the edges up and over the filling, then pinch and seal the seams tightly so no filling escapes. Gently flatten the sealed ball into a disc about 0.5 inch thick. Repeat with the remaining dough balls and filling.

Step 8

Set a 10-inch nonstick skillet or cast iron skillet over medium heat. Add 2 tablespoons of vegetable oil and let it heat for 1 minute — the oil should shimmer but not smoke.

Step 9

Carefully place the filled hotteok discs into the hot oil, working in batches if necessary to avoid crowding. You should hear an immediate, gentle sizzle — if it's too quiet, the pan isn't hot enough; if it's aggressive, reduce the heat slightly. Pan-fry for 2-3 minutes on the first side until deep golden brown and crispy, watching for the edges to darken first.

Step 10

Using a fish spatula or offset spatula, carefully flip each hotteok — support it from underneath to prevent breaking. The filling will have softened and may leak slightly; this is normal. Fry for another 2-3 minutes on the second side until equally golden and crispy. The filling should feel warm and slightly soft when you gently press the hotteok with the back of a spoon.

Step 11

Transfer the hotteok to a paper towel-lined plate and let them cool for 1-2 minutes — this allows the filling to set slightly so you won't burn your mouth on molten sugar. Serve warm, pulling apart one hotteok to reveal the caramelized, gooey seed-sugar filling inside.