In a large bowl, pour the amount of warm water given in the instructions on the back of the hotteok mix, add the mix, and knead the yeast enclosed at the top so that no raw powder is visible. When raw powder is not visible and lumps together, add drained peas and corn, mix well and ferment at room temperature for 1-2 hours. (In my case, it doubled after about an hour.)

Put on plastic gloves, apply cooking oil, divide the dough into 10 pieces, and oil the plate. Spread the dough widely, place the pineapple on it, and add a spoonful of jam mix on top of it, and pinch it to prevent the jam mix from leaking.

For pizza hotteok, place the pizza sauce on the dough, divide the slice cheese into four pieces, and mix it well into chunks.

Place filling dough in an oiled pan and set to medium heat. When one side is cooked, turn it upside down and press the hotteok fritter tender to prevent the peeling from leaking and bake it until golden brown. When the dough is golden brown back and forth, reduce the heat to low and bake for another 1 to 2 minutes until the dough is fully cooked.