Japchae Hotteok

In a large bowl, combine warm water, 10g of granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy.

Add all-purpose flour, fine sea salt, and 10g of vegetable oil to the yeast mixture. Mix until a shaggy dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it proof in a warm place for 60-90 minutes, or until doubled in size.

While the dough proofs, prepare the japchae filling. Soak dangmyeon in warm water for 30 minutes until softened, then drain and set aside. Rehydrate dried shiitake mushrooms in warm water for 20-30 minutes, then squeeze out excess water and thinly slice. Thinly slice the yellow onion and carrot. Mince the garlic.