1-First step: Mix the dough. Sieve the flour into a large bowl so it stays light and free of lumps. Add the salt, white sugar, instant dry yeast, and lukewarm milk. Mix until a dough forms, then cover the bowl with plastic wrap. Let it ferment at room temperature until it doubles in size, which takes about 1 hour at 27°C or 80.6°F. This is the heart of how to make hotteok with a soft, fluffy interior.

2-Second step: Let the dough relax. Once the dough has risen, punch it down gently to release the gas. Cover it again and let it rest for 20 minutes. This short pause makes the dough easier to divide and shape, which is helpful if you are making homemade Korean sweet pancakes for the first time.

3-Third step: Divide and oil your hands. Oil your hands lightly before handling the dough so it does not stick. Divide the dough into six equal portions. If you want evenly sized pancakes, a kitchen scale helps, but your hands work fine too. This step keeps the hotteok recipe neat and consistent.

4-Fourth step: Add the filling. Flatten one dough piece into a small round. Place 1 tablespoon of filling in the center, then bring the edges up and pinch them closed. Make sure the seal is tight so the sweet hotteok filling does not leak during frying. Repeat with the remaining dough pieces.

5-Fifth step: Heat the pan. Set a frying pan over medium heat and add a thin layer of oil. The oil should coat the surface lightly, not pool in it. If the heat is too high, the outside browns too fast before the sugar melts, so steady heat matters here.

6-Sixth step: Fry and press. Place the stuffed dough balls seam side down into the pan. Cook until the bottom is lightly golden, about 30 seconds. Flip each pancake, press it down gently with a spatula, and cook the second side until golden, about 1 minute. Flip again, reduce the heat to low, cover the pan, and cook for 1 more minute so the filling can melt fully.

7-Final step: Serve hot. Remove the pancakes from the pan and repeat with the rest of the dough. Serve right away while the filling is still gooey. That warm center is what makes authentic Korean hotteok recipe results so satisfying.