Kimchi and Cheese Hotteok Using a Mix (6 pieces)

Mix premix and supplied yeast with lukewarm water according to its package. Let the dough rest or rise for the package-specified time; adjust water as directed.

Chop kimchi finely, squeeze out excess liquid, then mix with 90 g cheese and 1 tbsp scallion. Wet filling can rupture dough.

Divide dough into six portions; lightly oil your hands. Flatten each, add one-sixth of the filling and seal the edges firmly.

Use oil in batches over medium-low heat. Cook hotteok about 3–4 minutes per side, gently flattening and adjusting heat so the center cooks through.

For thicker pieces, briefly cover to warm through, and check the surface is golden and the dough center fully cooked.

Transfer to plates and cool briefly before serving; molten cheese is very hot. Refrigerate leftovers within two hours.