Buying this box was a case of biting off more then we could chew, and we don't mean the pancakes. The whole of the instructions were in Korean, except for a few of the liquid measurements. About the only English on the box was 'Sweet Korean Pancake Mix' and 'Homemade Asian Cuisine'.
The Beksul brand (Since 1953) looked good and retro as well, another decision maker for us.
Even further confusing was the three packets inside the box, labelled Premix and Jammix which sounded something like two sides of 12" dance record.
But never fear help was at hand. Thanks to my work colleague Jenny who very conveniently happens to read Korean, I was able to work out what all the various bits meant. A further hunt on the You Tube revealed the magic secret to getting these made with fewer tears, but that's later.
First part - the small red sachet labelled 'Premix'. Turns out this is yeast, which you mix with 200ml of warm water and set aside.
The other large 'Premix' packet you empty into a large bowl. We sifted this first but it's not necessarily in the instructions.
Mix the yeast mix into the flour.
Stir, stir, stir the mix until it is good and mixed. This takes a little while, about 5 minutes.
Next up, portion out the mixed flour into about 10 balls and lay out on a slightly greased surface. These are going to make one hotteok each.
Now prepare the 'Jammix'. This is simply a sachet filled with chopped nuts and brown sugar. Pour it out into a small bowl and grab a teaspoon. No, don't immediately eat it you need to save this for the hotteok filling.
Now here's the award winning secret. Pour a small amount of vegetable oil onto your hands and coat them. You'll be able to pick up the balls and flatten them in the palm of your hand without the mix sticking. This is an essential step, there will be tears if you don't do it. Keep the oil bottle handy as you'll need to reapply as the pancake creation continues.
Once the ball is flattened, spoon a generous teaspoon into the centre of each disc.
Smoosh and pinch up the sides of the disc until they are joined together. This doesn't need to look pretty, just make sure there are no holes for the sugar mix to escape.
Flatten out each ball slightly and flip it so the smooshed up bit is underneath.
In a frypan, heat a little oil to fry each of the pancakes. If you are using a non stick pan just use a small amount. If the sugar mix tries to escape (which it will) pinch the dough together to make it stay in.
Once the little pancakes have cooked for a few minutes, flip and press down. Don't leave them too long or have the pan too hot as they can burn. The extra sugar adds a little more burning energy.
When cooked on both sides, take out of the pan and throw in the next batch.
Thanks to my work colleague Jenny S for helping translate the instructions! Next batch I'll share with you, promise.
You can find these box mixes in Korean grocery stores, we have scored these in Campsie and Homebush.