Ssiat Hotteok

Ingredients

• •Flour
• •Glutinous rice flour
• •Yeast
• •Sugar
• •Cinnamon
• •Sunflower seeds
• •Pumpkin seeds
• •Peanuts
• •Vegetable oil

Steps

1. 1Mix flour, glutinous rice flour, sugar, and yeast with warm water into a soft, sticky dough, then let it rise in a warm place for about an hour, until doubled in size.
2. 2Mix brown sugar with ground cinnamon to make a sweet, spiced filling.
3. 3Combine sunflower seeds, pumpkin seeds, and chopped peanuts in a separate small bowl for stuffing.
4. 4With well-oiled hands, flatten a portion of the risen dough into a disc and place a spoonful of the cinnamon sugar filling in the center.
5. 5Gather the edges of the dough up and over the filling, pinching them together to seal it completely inside.
6. 6Heat a well-oiled griddle over medium heat and place the filled dough ball on it seam-side down, pressing it flat with a special flat press or the back of a spatula.
7. 7Fry for a couple of minutes per side, until the outside turns golden brown and slightly crisp while the filling inside turns syrupy.
8. 8Just before the pancake finishes cooking, press a handful of the mixed seeds and nuts into the top so they toast lightly and stick to the surface.
9. 9Serve hot in a small paper cup, as is traditional from Busan's street stalls, since the melted sugar filling stays very hot.