Description
Korean cheese hotteok is a delicious snack featuring crispy, chewy, and fluffy potato pancakes stuffed with melted mozzarella cheese. This easy-to-make recipe combines steamed potato dough with rice flour and sugar, pan-fried to golden perfection for the ultimate cheesy pull and satisfying bite.
Ingredients
Potato Dough
- 1 medium-sized potato (300g)
- 2-3 tbsp rice flour
- 1 tbsp sugar
- ¼ tsp salt
Filling
- Shredded mozzarella cheese (quantity as desired for stuffing, approximately ¼ cup per hotteok)
Cooking
- 1-2 tbsp oil for cooking
Instructions
- Prepare the potato: Peel the potato and chop into large chunks. Steam them for 10-15 minutes or until very soft and tender.
- Make the dough: Transfer the steamed potatoes to a bowl. Add rice flour, sugar, and salt. Use a fork to mash and combine all ingredients thoroughly into a smooth dough.
- Shape the dough: Scoop a spoonful of dough into your palm, roll it into a ball, and flatten it gently with your thumb to create a small disc.
- Add the cheese: Place shredded mozzarella cheese in the center of the dough disc. Wrap the dough around the cheese and pinch the seams tightly to seal.
- Form the hotteok: Gently roll the cheese-filled dough ball again and flatten it to form a thick pancake shape.
- Pan-fry: Heat oil in a non-stick frying pan over medium-high heat. Place the hotteok in the pan, then reduce heat to medium-low. Pan-fry the pancakes until both sides are golden brown and cooked through, approximately 10-12 minutes, flipping carefully.
Notes
- Use a non-stick ceramic frying pan with a heat-resistant handle for best results.
- Rice flour options include Thai rice flour or Mochiko sweet rice flour for different textures.
- Steam potatoes thoroughly to ensure a smooth dough.
- Pinch seams tightly to prevent cheese from leaking during frying.
- Adjust oil quantity as needed for frying, but avoid too much to keep pancakes crispy.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
