Activate the Yeast (Optional): In a small bowl, combine warm water, sugar, and instant yeast. Let it sit for 5-10 minutes until foamy.

Combine Dry Ingredients: In a large bowl, whisk together bread flour and salt.

Mix Wet and Dry: Pour the yeast mixture (or warm water if not activating yeast separately) and vegetable oil into the dry ingredients.

Knead the Dough: Knead the dough for 5-7 minutes until it becomes smooth and elastic. The dough will be slightly sticky.

First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

Prepare the Filling: While the dough is rising, combine all filling ingredients in a bowl and mix well.

Divide and Fill: Once the dough has doubled, gently punch it down to release air. Divide the dough into 6-8 equal portions.

Shape the Hotteok: Flatten one portion of dough into a circle about 3-4 inches in diameter. Place a generous spoonful of the cheese filling in the center. Carefully gather the edges of the dough around the filling, pinching to seal tightly. Repeat with the remaining dough portions.

Cook the Hotteok: Heat 1-2 tablespoons of vegetable oil in a large non-stick skillet over medium heat.

Flatten and Fry: Place the filled Hotteok in the hot skillet, seam-side down. Use a spatula or a Hotteok press to gently flatten the Hotteok to about 1/2-inch thickness.

Cook Until Golden Brown: Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. Add more oil to the skillet as needed.

Serve Immediately: Serve the hotteok immediately for the best flavor and texture.