Smoked Hotteok (Sweet Stuffed Pancakes)

In a large mixing bowl, combine warm milk (0.75 cup) at roughly 105°F with instant yeast (1.0 tsp) and sugar (1.0 tbsp). Stir gently and let it sit for five minutes until the surface appears slightly foamy, which proves the yeast is active. Gradually stir in the flour (2.0 cups), salt (0.5 tsp), and oil (1.0 tbsp) using a wooden spoon or spatula until a sticky, shaggy dough forms. Don't worry if it looks messy; this high-hydration dough is what creates the signature chewy texture of hotteok.

Cover the bowl with plastic wrap or a damp kitchen towel to prevent the dough from drying out. Place it in a warm, draft-free spot and let it rest until it has doubled in size, which usually takes about 60 minutes. You will know it is ready when the dough looks airy and shows small bubbles just beneath the surface. If your kitchen is cold, putting the bowl inside a turned-off oven with the light on provides the perfect environment for the yeast.

While the dough rises, prepare your molten center by mixing brown sugar (0.5 cup), cinnamon (1.0 tbsp), crushed walnuts or peanuts (0.25 cup), and a pinch of salt in a small bowl. Stir thoroughly to ensure the cinnamon and nuts are evenly distributed through the sugar. This mixture will turn into a delicious syrup inside the pancake during the cooking process. Set this aside and preheat your smoker to 350°F using a mild fruit wood like apple or cherry for a subtle smoke profile.

Once the dough has doubled, gently punch it down with your fist to release the built-up gasses. Lightly oil your hands to prevent sticking, as this dough is very tacky. Divide the dough into 8 equal-sized balls, roughly the size of a small tangerine. Keep the balls covered with a light cloth while you work so they don't develop a skin before you can stuff them.

Take one dough ball and flatten it into a 4-inch wide disc in the palm of your hand. Place a generous tablespoon of the brown sugar and nut mixture into the center. Carefully pull the edges of the dough up and over the filling, pinching the dough tightly at the top to create a secure seal. It is vital to ensure there are no holes or thin spots, or the sugary syrup will leak out and burn during the frying and smoking stages.

Heat a lightly oiled cast-iron griddle or skillet over medium heat. Place the dough balls seam-side down on the hot surface and use a flat spatula to press them down into discs about 1/2 inch thick. Fry for about 1 to 2 minutes per side until they are just golden brown and have a bit of structural integrity. We aren't cooking them through yet; this step simply sets the shape and provides a crispy exterior for the smoke to cling to.

Transfer the par-fried pancakes onto a wire rack or a baking sheet lined with parchment paper and place them into the preheated 350°F smoker. Smoke for 20 to 25 minutes. This stage allows the internal sugar of the filling to fully melt into a lava-like syrup while the exterior picks up a delicate wood-fired aroma. The pancakes are finished when they feel slightly firm to the touch but still springy when pressed.

Remove the tray from the smoker and let the hotteok rest for at least 5 minutes before serving. The brown sugar syrup inside is extremely hot and can cause burns if eaten immediately. Once the pancakes have cooled enough to handle, the filling will be the perfect syrupy consistency. Serve warm to enjoy the contrast between the smoky, crispy exterior and the sweet, chewy interior.