Savory Japchae Hotteok with Glass Noodles (8 Pieces)

Mix the included yeast with the packet-specified lukewarm water, stir in the flour, and rest or proof as directed.

Soak or boil noodles as instructed until fully soft, drain and cut into shorter lengths.

Finely chop onion, carrot and green onion. Stir-fry onion and carrot in a little oil, then add green onion and noodles.

Add 15 mL soy sauce and 5 mL sesame oil; stir-fry until excess moisture evaporates, then cool the filling.

Lightly oil your hands, divide dough into eight, flatten, add a spoonful of cooled noodles and seal each piece well.

Pan-fry seam-side down over medium-low heat, press gently and brown both sides until no raw dough remains inside.

Cool briefly before eating because the filling is hot; refrigerate leftover noodles promptly.