dough:

1 cups (360 millilitres) whole milk

2 tablespoons granulated white sugar

1 packet (7 grams/0.25 ounces) instant dry yeast

teaspoon kosher salt or sea salt

1 cups (225 grams) strong or bread flour, plus additional for dusting

1 cup (150 grams) sweet glutinous rice flour

4 teaspoons (20 grams) corn flour or corn starch

Filling:
cup (125 grams) muscovado sugar, firmly packed

cup (75 grams) peanuts, crushed roughly

1 tablespoon ground cinnamon

teaspoon kosher salt or sea salt

About 1 cup (235 millilitres) vegetable oil for frying, or any neutral flavored oil

Method
1. For the dough: In a small saucepan, warm the milk up slightly and whisk in the sugar
and yeast making sure they are dissolved completely. Let stand in a warm place to
activate, about 3-5 minutes, or until bubbly.
2. In a large bowl combine the salt and all three of the flours. Slowly pour in the warm
milk and yeast mixture. Mix gently with a wooden spoon until a uniform, but slightly
sticky dough forms. Shape into a ball and cover the bowl with a damp cloth. Let rise
in a warm place, until doubled in size, about 1 to 2 hours. Knock the dough down
and let rise again until doubled in size, another 1 hours.
3. For the filling: In a small bowl, mix together the muscovado sugar, peanuts,
cinnamon, and salt.
4. After the dough has risen the second time, dust a clean surface with flour and knock
the dough out on to it.
5. Dust the top of the dough with some more flour and it knead a couple of times. Shape
the dough into a fat long log. Divide the dough into 10 even pieces and shape into
balls (about 75 grams/2.6 ounces each).
6. Cover with plastic wrap. Dusting with flour as necessary to prevent sticking, press a
dough ball into a 4-inches/10 centimeters in diameter round disk using your
fingertips. Place the disk in your hand and cup it slightly.
7. Scoop in about 1 to 2 tablespoons of the sugar mixture into the center of the disk.
8. Seal closed by pinching the edges together at the top wrapping the dough around the
filling. Once sealed, reshape gently making a round ball. Set down with the seam
side down on a well-floured surface. Cover with plastic wrap.
9. Repeat forming pancakes with the remaining dough and filling.
10. Place a large nonstick skillet over medium high heat and coat generously with oil,
about 3 to 4 tablespoons.
11. Working in batches of 3, place the pancakes seam side down on the frying pan and
immediately flatten them gently with a spatula. Fry over medium to medium low heat

for about 3-4 minutes each side, until dough is golden crispy brown and slightly
springy to the touch. Transfer to a wire rack as done.
12. Wipe your pan clean with a paper towel in between batches and use fresh oil with
each batch. Let pancakes cool slightly before eating. Be careful not to burn yourself
in your haste to gobble these up as the insides are hot and oozing.
Tip: These are great with a scoop of vanilla ice cream and/or whipped cream on top for
an extra treat.
Tip: When shaping, make sure your dough disks are even in thickness. This will ensure
that your hotteok will have filling from edge to edge.
Tip: If you cant find muscovado sugar, substitute dark brown sugar. I found that
muscovado melts the best to get that oozing center result.

8 tablespoons (1 stick/113 grams) unsalted butter, plus more for greasing the pan

4 ounces (113 grams) unsweetened chocolate, coarsely chopped

3 x -ounce packets Korean instant coffee (about cup total)

1 cups (338 grams) sugar

1 tablespoon vanilla extract

teaspoon kosher salt or sea salt

2 large eggs, at room temperature

1 cup (122 grams) all-purpose flour

2 tablespoons natural cocoa powder (not Dutch-processed)

Method
1. Preheat the oven to 350F/175C. Grease an 8-inch square pan with butter, line the
bottom with parchment paper cut to fit, and then grease the parchment.
2. In the top of a double boiler over simmering water, heat the butter, chocolate, and
coffee, stirring occasionally, until the butter and chocolate have melted and the
mixture is smooth.
3. Remove from the heat and let the mixture cool slightly. Beat in the sugar, vanilla, and
salt with a wooden spoon or spatula.
4. The mixture will look grainy, but dont worry, it will come together later. Beat in the
eggs, one at a time, beating well after each addition.
5. Add the flour and cocoa and beat for a full minute.
6. Scrape the batter into the prepared pan, smooth the top, and bake for about 30
minutes (if using a metal pan), until a toothpick inserted into the center comes out
with a few moist crumbs clinging to it. It will take a little longer if using a glass or
ceramic pan.
7. Set the pan on a wire rack until cool enough to handle, about 45 minutes.
8. Run a thin knife around the sides and then invert the pan onto a large plate or cutting
board and peel off the parchment from the bottom of the released brownie.
9. Flip the brownie back onto the rack to cool completely. Cut into 2-inch squares on a
cutting board with a sharp knife.