Hotteok

Method

Mix warm water, yeast and caster sugar, then leave for 5 minutes until foamy. Combine flour and salt in a large bowl, then add the yeast mixture and 30ml vegetable oil, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic, then cover and leave to rise for 1 hour until doubled. Meanwhile, combine brown sugar, cinnamon and chopped peanuts in a small bowl. Divide dough into 8 equal portions and roll each into a ball. Flatten each ball into a 10cm disc, add 1 tablespoon of filling in the centre, then seal and gently flatten again into a 1cm thick pancake. Heat sunflower oil to 160°C in a deep frying pan and fry hotteok for 2-3 minutes per side until deep golden and crispy. Drain on kitchen paper and serve warm.