Korean Cheese Hotteok
Korean cheese hotteok features a crispy, chewy, and fluffy potato pancake stuffed with melted cheese inside. It is easy and quick to make, with an ultimate cheese pull that will get you drooling!
Equipment
- 1 Non-stick frying pan skillet (see product link below)
Ingredients
- 1 medium-sized potato (300g)
- 2-3 tbsp rice flour (see product link below)
- 1 tbsp sugar
- ΒΌ tsp salt
- shredded mozzarella cheese
- 1-2 tbsp oil for cooking
Instructions
- Peel off the potato skin then chop into big chunks. Steam for 10-15 minutes until soft.
- Transfer the steamed potatoes to a bowl, then add in rice flour, sugar, and salt.
- Use a fork to mash the potatoes and mix the ingredients until well combined.
- Use a spoon to scoop out the dough into your palm, roll into a ball, and use your thumb to gently push out and flatten it.
- Place shredded mozzarella cheese in the centre, and wrap the dough. Pinch to seal the seams.
- Roll the cheese-filled dough into a ball and flatten it.
- Transfer the potato cheese pancakes to a pan with some oil heated over medium-high heat.
- Lower the heat and pan-fry both sides until golden brown (about 10-12 minutes).
Video
Notes
Frying pan link: Non-stick ceramic frying pan skillet with heat resistant handle
Rice flour links: Thai rice flour or Mochiko sweet rice flour