It's a dough made of potato and rice flour before, but I made a lot and kept it frozen. I'll just use one of these.

I left the frozen potato dough at room temperature for about an hour, but it's still firm, so I defrost it in the microwave for about 1 to 3 minutes.

While thawing frozen potato dough, cut 3 string cheese into 4 pieces.

Sprinkle rice flour on a wooden bowl.Maybe it's because I defrosted it while it was frozen, but the dough concentration was too tight because of the moisture in the potato batter. In this case, add rice powder, knead the dough so that it falls cleanly from your hands, and make it round and spread.

Put the cut string cheese inside the potato rice flour dough. I tried to add Shred Mozzarella cheese, but I added solid string cheese because the cheese often runs away from the dough and gets pressed into the frying pan.

Then, make it into a small round shape.

Press the spoon gently on top of the dough to shape it.

A total of seven potato cheese hotteok doughs have been completed.Pour enough oil into the frying pan and bake potato cheese hotteok under low heat. You must grill it on low heat! If you don't, you'

Lightly spread the mixture of oligosaccharide and black sesame over the potato cheese hotteok.

Apply oligosaccharide + black sesame on the other side.The potato cheese hotteok dough I made is not made of flour but rice flour, so it is not harder than the dough and is weak, so it is easy to crush, so you have to handle it gently like a baby. I baked a piece of butter to give it a savory taste.Grill the sides of the potato cheese hotteok. Bake slowly over low heat until the end. It's hard to eat potato cheese hotteok if you have a short temper

Ta-da! It looks okay, right? How many times did you succeed!