Pour a cup of lukewarm water into a mixing bowl. Add the yeast, sugar, salt and oil. Stir. Dump in the flour. Mix just until the dough comes together. Cover the bowl with cling film and leave to rise for an hour or until double in volume.
Sprinkle flour on the work surface. Dump the dough on the floured area. Knead for about two minutes. Put back in the bowl and leave to rise while you prepare the filling.
In an oil-free pan, toast the nuts until glistening with their own oil. Cool then chop — finely or coarsely, that is up to you.
In a small bowl, whisk together the brown sugar, cinnamon and nutmeg.
Stir the chopped nuts into the sugar mixture.
Take the dough out of the bowl and form into a log. Cut into eight to 10 equal pieces.
Take a piece of dough, flatten, fill with about two heaping teaspoonfuls of the nut-sugar mixture, gather the edges then pinch to seal.
Repeat for the rest of the dough and filling.
Heat half a teaspoonful of oil in a pan. Lower a piece of filled dough. Cook over medium heat for about 30 seconds. Flip. Drizzle in another half a teaspoonful of oil.
Using the back of a spatula, flatten the dough to about half an inch thick.
Cover the pan and cook the pancake for a minute.
Uncover, flip and cook for another half a minute.
Repeat until all the pancakes are cooked. Note that, if you have a large frying pan, you can cook more than one pancake at a time.
That’s how a cooked hoddeok (hotteok) looks.
And there’s the cross section to show how the sugar has melted.
Remember to serve the hoddeok (hotteok) as soon as they are done. That’s when they are at their very best.