Namdaemun-Style Savory Vegetable Hotteok (10)

Dissolve yeast and 2 tbsp sugar in 1 cup lukewarm water. Mix in salt, 1 tbsp oil and 2 cups flour. Cover and let rise about 1–1½ hours until doubled.

Boil 85 g glass noodles about 6 minutes or per package until no hard center remains. Rinse cold, drain and cut into short pieces.

Stir-fry noodles in 1 tbsp oil for 1 minute. Add 2 tbsp soy sauce, 1 tbsp sugar and ¼ tsp pepper, cook until glossy and mix in 1 tsp sesame oil off heat.

Finely chop chives, carrot and onion and combine with noodles. Gently deflate the risen dough and divide into about 10 portions using oiled hands.

Flatten each dough piece, add noodle filling and seal completely. Heat oil in a skillet over medium heat and place seam-side down.

Turn, gently press into discs and fry, flipping until both sides are deep golden and filling is piping hot. Drain well and cool slightly before serving.