Special Equipment:

• Stand mixer or mixing bowl
• Nonstick or cast-iron skillet
• Ice cream maker
• Fine-mesh sieve

Ingredients for the Hotteok Dough:

• 180g all-purpose flour
• 40g sweet rice flour
• 25g sugar
• 6g (1 tsp) instant yeast
• 1/2 tsp kosher salt
• 160g warm water
• 1 tsp neutral oil (for dough)
• Neutral oil, for frying

Ingredients for the Filling:

• 60g dark brown sugar
• 25g pine nuts, finely chopped
• 1 tsp ground cinnamon
• 1 tbsp toasted sesame seeds

To Serve:

• Honey Corn Ice Cream
• Extra toasted sesame seeds or drizzle of honey

Honey Corn Ice Cream (Makes 4 pints)

Ingredients:

• 1 can (about 300g) sweet corn kernels, drained
• 80g (1/3 cup) honey
• 12 large egg yolks
• Procedure
  Method for Hotteok Donut:

  
  Make the dough
  
  In a large bowl, whisk together all-purpose flour, sweet rice flour, sugar, yeast, and salt. Pour in warm water and 1 tsp neutral oil. Mix until a sticky dough forms. Cover and let rise in a warm spot for 1 hour, until doubled in size and bubbly.
   

  Make the filling
  
  In a small bowl, combine brown sugar, pine nuts, cinnamon, and sesame seeds. Set aside.
   

  Shape the hotteok
  
  Lightly oil your hands. Divide the dough into 6 equal portions. Flatten each into a disc, add 1 tablespoon of filling to the center, and pinch closed to seal. Gently flatten each ball into a puck.
   

  Cook the hotteok
  
  Heat a nonstick or cast-iron skillet over medium. Add a generous drizzle of oil. Cook each hotteok seam-side down until golden, about 2–3 minutes. Flip, press gently with a spatula to flatten further, and cook another 2–3 minutes until both sides are crisp and filling is molten.
   

  Serve à la mode
  
  Serve each hotteok warm, topped with a scoop of honey corn ice cream. Finish with a sprinkle of sesame seeds or a drizzle of honey if desired.
   

  Method for the Ice Cream:

  Caramelize corn: Cook corn and honey in a skillet over medium heat until golden and sticky, about 8–10 min. Cool.

  
  Make custard: Whisk yolks and sugar until thick. Heat milk to steaming, then whisk into yolks. Return to pot and stir until 170°F.

  
  Strain + flavor: Strain into clean bowl. Stir in cream, lime zest, vanilla, corn extract, and caramelized corn.

  
  Chill + churn: Chill custard for at least 4 hours, then churn. Freeze 4+ hours before serving.