Method

• 1.
  Combine yeast, caster sugar and milk in a bowl. Set aside in a warm place for 10 minutes or until frothy. Place flour in the bowl of an electric mixer fitted with a dough hook and make a well in centre. Add yeast mixture and 1/2 cup (125ml) lukewarm water, and knead for 7 minutes or until smooth and elastic. Cover bowl with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.
• 2.
  Knock back dough on a lightly floured work surface, then divide into 8 portions. Shape each portion into an 8cm disc, then place 1 tsp brown sugar in the centre of each disc. Bring up edges and press together to seal. Using the heel of your hand, flatten into 1.5cm-thick rounds.
• 3.
  Heat 2 tbs oil in a large nonstick frypan over medium-low heat. Cook half of the hotteok, turning halfway, for 7 minutes or until golden and cooked through. Remove from pan and drain on paper towel. Wipe pan and repeat with remaining 2 tbs oil and hotteok.
• 4.
  Meanwhile, for the chocolate sauce, combine the chocolate and cream in a heatproof bowl set over a saucepan of gently simmering water (don’t let bowl touch water) and stir until melted and smooth. Stir in sea salt flakes.
• 5.
  Top hotteok with ice cream, drizzle with chocolate sauce and sprinkle with extra sea salt flakes to serve.