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Hoddeuk, often sold by street vendors are Korean pancakes stuffed with brown sugar and walnuts. They are a very tasty treat or dessert, and easy to make.

What you need (separated by stage):
3 tbsp of warm water
1/4 tsp of white sugar
1/4 tsp of yeast

1 1/4 cups of all-purpose flour
3/8 cup of milk
1/4 tsp salt

1/4 cup of brown sugar
2 tbsp of chopped walnuts
1/4 tsp of cinnamon powder

First, prepare the yeast by mixing the water, sugar, and yeast in the bottom of your mixing bowl, then leaving it for 10 minutes. Then add in the milk, flour, and salt. Mix well, then cover the bowl with plastic wrap and let the yeast do its thing for 3 hours. At the end of the 3 hours, mix the brown sugar, cinnamon, and walnuts in a separate container. I like the walnuts very finely chopped.

Grease a large frying pan and set it on the burner, medium heat, to warm up. Then grease your hands (so the dough doesn't stick to them) and pull out 1/6 of the dough.  Flatten it with your hands, put a spoonful of the cinnamon-nut-sugar filling in the middle, then pull the dough together to seal it and make a ball. You can shape all six at once, or shape the first batch, cook them, shape more, cook them, et cetera. I prefer the first method, as I've found they tend to stick to the plate and don't want to be transferred to the pan. It does involve greasing, washing, and re-greasing my hands, though.

Anyway, put one or several into the frying pan, depending on its size. Press them down with a greased spatula. Cook as you would cook a pancake, except they won't get bubbly; you'll have to look at the undersides to see how done they are. When both sides are golden brown - and the filling is very likely leaking out - they're done. These are best when warm.

I imagine there are a lot of possible variations on this recipe. Different nuts in the filling, for example, or anko.