Hotteok filled with vegetables & noodles

Steps

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1. 1
   Pour about 1/3 cup boiling water into a bowl, then add cold water to make it lukewarm. This prevents the yeast from dying from too much heat.
   ▶ ≈2:02
2. 2
   Add 2 tablespoons sugar to the lukewarm water, then add 2 teaspoons active dry yeast and mix well.
   ▶ ≈2:22
3. 3
   Add 1/2 teaspoon salt and 1 tablespoon vegetable oil, and mix well.
   ▶ ≈2:39
4. 4
   Add 2 cups all purpose flour to the yeast mixture and combine with a wooden spoon until shaggy.
   ▶ ≈2:54
5. 5
   Switch to kneading by hand, using a pressing and folding motion with your palm heel since the dough is sticky. Work until smooth and elastic.
   ▶ ≈4:15
6. 6
   Cover the dough and let it rise in a warm place for about 1 hour until it has roughly doubled in size.
   ▶ ≈3:48
7. 7
   While the dough rises, bring a large pot of water to a boil. Add 3 ounces sweet potato starch noodles and cook for about 6 minutes until tender and translucent.
   ▶ ≈5:13
8. 8
   Drain the noodles well and cut them into small pieces with scissors.
   ▶ ≈5:44
9. 9
   Heat oil in a pan over medium heat and add the noodles with 1 tablespoon sugar and 2 tablespoons soy sauce.
   ▶ ≈6:21
10. 10
    Season with 1/4 teaspoon ground black pepper and stir-fry until the noodles are dark brown and shiny, about 1-2 minutes.
    ▶ ≈6:50
11. 11
    Turn off the heat and add 1 teaspoon sesame oil, stirring to combine.
    ▶ ≈7:12
12. 12
    Peel, wash, and cut 3 ounces carrot into small pieces.
    ▶ ≈7:25
13. 13
    Cut 1 medium onion into small pieces.
    ▶ ≈8:04
14. 14
    Wash 3 ounces Asian chives and cut into small pieces.
    ▶ ≈8:42
15. 15
    Combine the cooked noodles with all the chopped vegetables and mix well. The filling is now ready.
    ▶ ≈9:05
16. 16
    Heat vegetable oil in a deep pan to about 350°F. The oil is ready when small bubbles form on the surface.
    ▶ ≈9:24
17. 17
    Divide the risen dough into portions. Dip your hand in oil to prevent sticking. Flatten one portion into a round disc about 1/3 cup in size.
    ▶ ≈9:24
18. 18
    Place a generous amount of filling in the center of the dough disc. Fold the edges inward and seal to create a filled ball.
    ▶ ≈10:47
19. 19
    Carefully place the filled dough into the hot oil and fry until both sides are golden brown and crispy. Control the heat to prevent burning.
    ▶ ≈11:40
20. 20
    When steam escapes from holes in the hotteok, it indicates the inside is fully cooked. Remove from oil, drain, and serve hot immediately.
    ▶ ≈11:46
21. 21
    Leftover hotteok can be stored in the refrigerator and reheated or stir-fried before serving.
    ▶ ≈13:43