Korean Red-Bean Hotteok with Ready-Made Sweet Bean Paste (8 Pieces)

In a bowl mix 240 mL lukewarm water, 24 g sugar, 6 g dry yeast, 3 g salt and 15 mL oil. Stir in 250 g flour until no dry flour remains. The dough should be sticky.

Cover and let rise in a warm but not hot place for about 60 minutes, until noticeably puffed and roughly doubled.

Gently press out large air bubbles, cover and rest another 10–20 minutes. Check that the packaged bean paste is cooked and ready to eat, then divide it into eight 30 g portions.

Dust the work surface and hands with the reserved flour. Divide dough into 8 pieces, flatten each, place 30 g bean paste in the center and pinch edges shut. Avoid tearing the seam.

Add some of the 30 mL pan-frying oil to a skillet over medium heat. Place filled dough seam-side down; when lightly golden underneath, flip and gently press into a disc about 10 cm wide.

Cook both sides until golden and the dough is cooked through, turning as needed. If the center stays doughy, lower heat and briefly cover the pan. Avoid burning the outside while the inside is raw.

Let cool briefly: the bean filling can burn the mouth. Refrigerate leftovers in shallow containers within 2 hours and reheat thoroughly before serving again.