In a large mixing bowl, combine warm water, sugar, active dry yeast, kosher salt, and vegetable oil. Stir until dissolved and let sit for 10 minutes until frothy.

Gradually add all-purpose flour, mixing until the dough is sticky, then knead gently for about 5 minutes. Cover with a damp cloth and let rise in a warm place for 1 hour.

After rising, punch the dough down to deflate. Turn out onto a floured surface and knead again for 5 minutes. Shape into a ball, cover with the damp cloth, and rest for 30 minutes.

Prepare the filling by mixing light brown sugar, ground cinnamon, and chopped pecans in a bowl until well combined.

Dust a clean board with flour. Divide the dough into 8 pieces and roll into balls. Flatten each ball into a disc, place filling in the center, and seal the edges.

In a skillet over medium heat, add vegetable oil and warm for 1 minute. Cook filled dough balls seam side down for 1-2 minutes until golden, then flip and cook another 1-2 minutes.

Remove hotteok from skillet and serve immediately while hot. Enjoy!