Buchi Recipe

In a mixing bowl, combine the glutinous rice flour and water. Mix well until a smooth dough is formed.

Take a small portion of the dough and shape it into a small ball. Flatten it with your hands and place a teaspoon of sweetened mung bean paste in the center.

Wrap the dough around the mung bean paste, sealing it completely. Roll it between your palms to form a smooth ball.

Repeat the process until all the dough and filling are used.

In a separate bowl, combine the sesame seeds and sugar. Mix well.

Heat oil in a deep pan or pot over medium heat.

Carefully drop the buchi balls into the hot oil and fry them until they turn golden brown. Cook in batches to avoid overcrowding the pan.

Once cooked, remove the buchi balls from the oil using a slotted spoon and drain on a paper towel to remove excess oil.

Immediately roll the buchi balls in the sesame seed and sugar mixture to coat them evenly.

Serve the buchi balls while they are still warm and crispy.