Instructions

1. Place 2 cups all-purpose flour or bread flour, 2 tablespoons granulated sugar, and 3/4 teaspoon kosher salt into a medium bowl and whisk to combine.
2. Sprinkle 1 teaspoon instant dry yeast over 3/4 cup warm water and stir until the yeast is dissolved. Pour into the flour mixture and mix with a flexible spatula until a shaggy dough forms. Knead until the dough comes together into a rough ball.
3. Cover the bowl and let rise in a warm place until doubled in bulk, 40 to 50 minutes. Meanwhile, place 1 1/2 cups packed dark or light brown sugar and 1 tablespoon ground cinnamon in a medium bowl and stir to combine.
4. Knead the dough into a uniform texture. Divide into 10 portions (about 1 2/3 ounces each). Working with 1 portion at a time, roll into a ball. Flatten the dough into a pancake and place 1 teaspoon of the filling into the center. While gently compacting the filling with a finger, stretch the edges of the dough out some more and gather it around the filling. Pinch the edges of the dough together to completely seal the filling in. Shape into a ball again and return to the work surface or place on a baking sheet. Repeat with the remaining portions of dough.
5. Heat 3 tablespoons neutral oil in a large nonstick frying pan or griddle over low heat until shimmering. Evenly place enough dough balls in the pan so they are at least 3 to 4 inches apart, about 3 in a 12-inch pan. Cook until the hotteok is golden brown on the bottom, about 2 minutes. Flip the hotteok with a flat spatula, then press down on each one with the spatula until flattened to about 3 1/2 inches in diameter. Cook until the second side is golden-brown and the center is warmed through, about 3 minutes. Flip back to the first side and cook until the edges of the first side are evenly golden brown, about 1 minute more. Add more oil to the pan as needed if the pan is dry.