Hello, so I think you must have converted the recipe to Metric which then converted the 1 cup flour to 250ml flour. So even with 250ml, Please note that we are talking about VOLUME not weight. 1 cup flour is about 120g not 250g. I’m sorry the conversion made it confusing but please try to just use the volume or convert the flour weight correctly. Thank you. Oh btw, even if you diluted with water later, if you mixed it well with a wisk, it should have worked ok.

Hmm.. maybe, I don’t remember this ever being street food. There are deep-fried or oven baked versions without the batter I use. I’ve seen that as street food.

Is this
Possibly a street food in small towns and Seoul? I remember eating something similar from street vendors in the early 1980’s. They were my favorite item. They were sold in brown lunch bags hot out of the fryer.

I hope you like it!! Thank you!

Sure – I just wrote couple pages regarding the sesame seeds used in Korean cooking. Please read these 2 pages and let me know if you have more questions. https://kimchimari.com/ingredient/sesame-seeds/ and the one we use for cooking is this https://kimchimari.com/ingredient/toasted-roasted-sesame-seeds/ Hope that helps!

What type of sesame seeds do you use? Do they need to be washed and toasted?

Hi JD – glad you found a recipe that you think you can make! The microwaving part is to ensure the potato gets fully cooked before the outside burns. YOu can either just make sure you cut it thin and cook it for a longer period on lower heat on the pan until it’s soft. Good luck!