Korean Chicken Hotteok | Savory Stuffed Street Food Pancake

In a bowl, mix 200 ml of lukewarm water with the granulated sugar and dry yeast. Let it sit for 5 minutes until it gently froths. Add the fine wheat flour and a teaspoon of fine salt. Knead into an elastic, soft dough (if it is slightly sticky, that is completely normal for hotteok dough). Cover with a clean kitchen towel and let it rise in a warm place for 40-50 minutes, until doubled in size.

Cut the chicken thigh fillet into very small, fine cubes or mince it. Cut the white cabbage and carrot into thin matchsticks, slice the spring onion into rings, and finely grate the garlic and fresh ginger.

Heat 1 tablespoon of sunflower oil in a pan, add the chicken, and sauté for 3-4 minutes. Add the grated ginger, crushed garlic, cabbage, and carrot. Season with the soy sauce, sesame oil, remaining salt, and freshly ground black pepper. Sauté for another 3 minutes until the vegetables soften slightly but remain crisp, then stir in the spring onion and allow the filling to cool to room temperature.