Boil potatoes in a pot with water until fork tender.
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.
Add the spring onions and rice flour. Continue mixing and mashing until it turns into a thick dough with a paste-like consistency.
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.
Gather the edges and seal shut. Shape the stuffed dough into a 1-inch-thick puck. Repeat for the rest of the potatoes.
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.
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.
Serving Size 4-6 servings