1. Warm the milk until lukewarm, add the dried yeast and sugar and mix until well combined. Let the yeast do its work for about 10 minutes in a warm place. Add the flour to a large bowl. Add the yeast-milk and the water and mix until a dough starts coming together. Knead for about 8 minutes until you get a nice, smooth dough. Cover the bowl and let the dough rise in a warm place for about 1 hour or until doubled in size.

2. Shortly before the dough has risen enough, start making the chocolate sauce by adding the chopped chocolate together with the heavy cream to a heatproof bowl. Place it in a pot with simmering water and gently heat it up until the chocolate has melted and you have a nice and smooth sauce. Add the flaky sea salt, mix and set aside.

3. When the dough has risen enough, place it on a floured surface and knead it shortly to get some air out. Cut into 8 equal portions and shape each one into a disk. Place a teaspoon of brown sugar in the center of each disk and then fold the edges to the center and seal in the sugar. Flatten them a bit and place them on your working surface – seam side down. Cover and let rise for another 10 minutes.

4. Heat up half of the oil in a large (non-stick) frying pan over medium-low heat. Add four of the dough discs to the pan, cover with a lid and fry for 3 1/2 minutes. Turn around and fry another 3 1/2 minutes from the other side. Check from time to time so they do not burn. They should have a nice golden color on both sides. Remove from the pan and drain on a paper towel. Repeat with the remaining dough.

5. Dust the Hotteok with confectioners‘ sugar and serve with the chocolate sauce and some ice cream (optional) and sprinkle with some flaky sea salt.