Time needed: 1 hour.

Makes 4-6 servings


2 medium potato, big dice
water, for boiling
2 tbsps sugar
Salt and ground black pepper, to taste
1/2 cup chopped spring onions 
1/4 cup rice flour
1 cup leftover sisig
1 cup grated mozzarella
Cooking oil, for frying

½ cup mayonnaise
2 tbsps gochujang
1 tbsp grated garlic
1/4 cup chopped spring onions
1 tbsp sesame oil


  1. Potatoes

     Boil potatoes in a pot with water until fork tender.

  2. Mash and season

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

  3. Spring onions and rice flour

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

  4. Add filling

    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. 

  5. Form hotteok

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

  6. Shallow fry

    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.

  7. Make the dip

    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.

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