Gochujang-Butter Sujebi Bites

Method

1. Mix the flour and salt in a bowl, add the oil and the water a little at a time, press into a ball and knead for 5 min until smooth. Wrap and rest in the fridge for 30 minutes.

   Add in this stepAll-purpose flour 200 gSalt (for the dough) 1 pinchVegetable oil (for the dough) 1 tspCold water (for the dough) 110 ml

2. Fill a 20 cm pot two-thirds with water and bring to a rolling boil over high heat. Stretch the dough to about 3 mm and tear it into 3 cm pieces straight into the water; once they float, boil for 2 min more. Drain, spread on a tray and pat the surface completely dry with paper towels; any water left will make the oil spit when you fry.

   high heat

3. In a small bowl, stir together the gochujang, honey, soy sauce and garlic to make the glaze.

   Add in this stepGochujang (Korean chilli paste) 1 tbspHoney 1 tbspSoy sauce 1 tspGarlic, minced 1 tsp

4. Heat the oil in a 26 cm frying pan over medium-high heat, then spread the dough pieces in a single layer and fry for 5 min. Leave them alone for the first minute, then turn them once the bottoms are golden so both sides crisp up. If two pans are shown, use two pans or fry in two batches. Keep your face back, as the oil can spit.

   Add in this stepVegetable oil (for frying) 2 tbsp

   medium-high heat

5. Turn down to low heat, add the butter and let it melt, then pour in the glaze and toss quickly for 1 min, until every piece is glossy. Gochujang and honey burn easily, so make sure the heat is low. If you used two pans, split the butter and glaze between them.

   Add in this stepButter 15 g

   low heat

6. Scatter the mozzarella over, cover with a lid and leave over low heat for 1 min, until it melts. Finish with thinly sliced spring onions and sesame seeds and eat hot.

   Add in this stepShredded mozzarella 40 gSpring onions 10 gToasted sesame seeds 1 tsp

   low heat