Prepare the hotteok mix and yeast.

Dissolve 4g yeast in 200ml lukewarm water (around 40°C).

Add 296g hotteok mix to the dissolved yeast and water.

Knead the dough lightly by hand for 2-3 minutes.

Roll out the dough thinly and lengthwise using a rolling pin.

Spread the hotteok jam mix evenly over the rolled-out dough.

Roll the dough tightly into a log shape.

Cut the rolled dough into equal-sized pieces.

Let the rolls rest at room temperature for 20-30 minutes.