Steps

1. Mash the tofu.
   🕒 02:01
2. Add 100g of pancake mix and 1 tbsp of sesame oil to the mashed tofu and mix gently. Be careful not to add too much liquid, as it will become too sticky.
   🕒 02:02
3. Once the mixture is crumbly, gather it with your hands and form it into a cohesive ball. The dough consistency may vary depending on the pancake mix used, so adjust as needed. It should not be too sticky to the touch.
   🕒 02:49
4. Roughly chop 10g of walnuts.
   🕒 03:48
5. Combine the chopped walnuts, 2 tbsp of brown sugar, cinnamon powder (to taste), and 1/2 tsp of potato starch to make the filling. The potato starch helps bind the filling and creates a delicious gooey texture when cooked.
   🕒 03:57
6. Divide the dough into 2 portions and flatten each into a circle.
   🕒 04:49
7. Place a generous amount of the prepared filling in the center of each flattened dough circle.
   🕒 05:20
8. Fold the dough over the filling and pinch the edges to seal, like making dumplings or bao buns. Shape into a round ball.
   🕒 05:27
9. Heat sesame oil or vegetable oil (for cooking) in a frying pan over low heat. Place the shaped hotteok, seam-side down, into the pan.
   🕒 05:55
10. Once golden brown on one side, flip it over.
    🕒 06:19
11. Use a hotteok press or a spatula to flatten the hotteok to your desired thickness.
    🕒 06:27
12. Once the other side is golden brown, flip it back over to re-crisp the first side.
    🕒 07:14
13. If the pan seems dry, add more oil and continue to cook until it reaches your desired level of crispiness.
    🕒 07:46
14. Transfer the cooked hotteok to a plate.
    🕒 08:33
15. Optionally, drizzle generously with honey (to taste), and sprinkle with chopped walnuts (to taste) and cinnamon powder (to taste).
    🕒 08:40