AuthorBiteSized
DifficultyBeginner

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Yields1 Serving
Total Time1 hr
Hotteok










Gojuchang Mayo Sauce





Potatoes
1

Boil potatoes in a pot with water until fork tender.

Mash and season
2

Transfer boiled potatoes to a bowl and mash with a fork until potatoes turn into a smooth and thick purée. Add the sugar then season well with salt and pepper.

Spring onions and rice flour
3

Add the spring onions and rice flour. Continue mixing and mashing until it turns into a thick dough with a paste-like consistency.

Add filling
4

Take about 1/3 – 1/2 cup of the potato dough, roll, and flatten it out. Place about a tablespoon of leftover sisig and a tablespoon of grated mozzarella in the center.

Form hotteok
5

Gather the edges and seal shut. Shape the stuffed dough into a 1-inch-thick puck. Repeat for the rest of the potatoes.

Shallow fry
6

In a large wide pan, heat about an inch deep of cooking oil over medium heat and shallow fry for about 3-5 minutes then flip. Cook the other side for another 4-5 minutes until both sides are golden and crisp. When done, remove from pan and drain excess oil with paper towels.

Make the dip
7

In a bowl, combine the mayonnaise, gochujang, grated garlic, chopped spring onions, and sesame oil. Mix well until everything is well combined. Serve with Cheesy Sisig Hotteok.

Ingredients

Hotteok










Gojuchang Mayo Sauce





Directions

Potatoes
1

Boil potatoes in a pot with water until fork tender.

Mash and season
2

Transfer boiled potatoes to a bowl and mash with a fork until potatoes turn into a smooth and thick purée. Add the sugar then season well with salt and pepper.

Spring onions and rice flour
3

Add the spring onions and rice flour. Continue mixing and mashing until it turns into a thick dough with a paste-like consistency.

Add filling
4

Take about 1/3 – 1/2 cup of the potato dough, roll, and flatten it out. Place about a tablespoon of leftover sisig and a tablespoon of grated mozzarella in the center.

Form hotteok
5

Gather the edges and seal shut. Shape the stuffed dough into a 1-inch-thick puck. Repeat for the rest of the potatoes.

Shallow fry
6

In a large wide pan, heat about an inch deep of cooking oil over medium heat and shallow fry for about 3-5 minutes then flip. Cook the other side for another 4-5 minutes until both sides are golden and crisp. When done, remove from pan and drain excess oil with paper towels.

Make the dip
7

In a bowl, combine the mayonnaise, gochujang, grated garlic, chopped spring onions, and sesame oil. Mix well until everything is well combined. Serve with Cheesy Sisig Hotteok.

Notes

Cheesy Sisig Hotteok