1-First Step: In a bowl, combine the dough ingredients: lukewarm water, white sugar, yeast, kosher salt, vegetable oil, and all-purpose flour. Mix until a soft dough forms. If it feels too sticky, add a light dusting of flour; if it feels dry, add a small splash of water and mix again.

2-Second Step: Let the dough rise once until it looks puffy. Then combine it again gently and let it rise a second time. Rising twice is part of what gives Korean Hotteok its tender chew.

3-Third Step: While the dough rises, mix your filling ingredients. Stir together turbinado sugar or brown sugar with cinnamon powder and chopped walnuts. This filling is the brown sugar filling that becomes hotteok syrup during frying.

4-Fourth Step: Divide the dough into 8 balls. Use flour on your hands to prevent sticking, since dough for Korean pancakes can be tacky. Flatten each ball into a thin circle like a small pancake mold.

5-Fifth Step: Add filling to the center of each dough circle. Stuff each one with the brown sugar syrup mixture, then seal the edges so the filling stays inside. If you are experimenting, this is the perfect time to try alternate fillings like cheese.

6-Final Step: Heat a nonstick pan with vegetable oil. Fry each sealed hotteok, then flatten it into a thin circle so it cooks evenly. Cook until golden brown, then cover the pan briefly to help the filling melt into syrup. Serve hot immediately for the best texture and gooey center.