Potato Hotteok (Korean Sweet Pancake)

Peel, clean, and chop the potatoes into smaller pieces so they cook faster.

Place the chopped potatoes in a microwave-safe bowl, add water, cover, and microwave for 6-7 minutes. Alternatively, you can boil or steam them.

While the potatoes are cooking, prepare the peanut filling. Crush peanuts into small pieces.

In a small bowl, combine the crushed peanuts, brown sugar, and a pinch of salt. Mix well and set aside.

Once the potatoes are fully cooked, add salt, sugar, and mayonnaise.

Mash the potatoes finely while they are still hot.

Once the potatoes are mashed, add potato starch and mix well.

Knead the mixture by hand until it forms a smooth dough.

Shape the dough into a log and cut it into 6 equal pieces.

Take one piece of dough and press the center to make a pocket. Fill it with mozzarella cheese, seal it well, and flatten it slightly.

Take another piece of dough, make a pocket, and add the peanut-sugar filling. Seal it well and flatten.

To differentiate the fillings, sprinkle a bit of sesame seeds on top of the hotteok with the peanut filling.

Repeat the process with the remaining dough pieces.

Heat a pan over medium-low heat and add oil. For extra flavor, you can add an optional bit of butter.

Place the prepared potato hotteok in the pan and cook slowly for 5-6 minutes until golden brown.

Flip the hotteok over and cook for another 5-6 minutes until the other side is also golden brown.

Once both sides are cooked, the potato hotteok is done. Serve and enjoy!