Begin by peeling and chopping a medium-sized potato into small chunks. Place the chopped potato in a steamer basket over boiling water for about 10–15 minutes until fork-tender. Allow it to cool slightly.

In a mixing bowl, mash the steamed potato until smooth. Gradually incorporate rice flour, sugar, and salt into the mashed potato until a soft dough forms.

Take a portion of the dough, flatten it, add a scoop of shredded mozzarella in the center, and pinch the seams tightly to encase the cheese.

Heat oil in a frying pan over medium-high heat. Once shimmering, lower heat, and fry hotteok for about 5–6 minutes on each side until golden brown and crispy.

Remove them from the pan, place on a paper towel to absorb excess oil, and serve hot.