Sweet Red Bean Hotteok: Korean Pancakes

In a large bowl, combine the all-purpose flour, sweet rice flour, sugar, instant dry yeast, and salt. Mix well.

Gradually add the warm water to the dry ingredients, mixing until a soft, sticky dough forms. Cover the bowl with plastic wrap and let it rest in a warm place for 15 minutes.

Divide the dough into 6 equal portions. Lightly oil your hands to prevent sticking.

Take one portion of dough, flatten it into a disc, and place about 1 tablespoon of sweet red bean paste in the center. Carefully gather the edges of the dough to seal the filling inside, forming a ball.

Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-low heat. Place 3 dough balls in the skillet, seam-side down.

Cook for 1-2 minutes until the bottom is lightly golden. Using a spatula or a hotteok press, gently flatten each pancake to about 1/2 inch thick.

Continue cooking for another 2-3 minutes per side, or until both sides are golden brown and cooked through. Repeat with the remaining dough and red bean paste, adding more oil as needed.

Serve immediately while warm.