Sweet Potato Mochi Balls With Gochujang Butter Sauce
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In a pot of boiling water, boil whole sweet potatoes for 25 minutes until completely softened and a knife easily pierces through them. Peel the skins off and discard. Mash the sweet potatoes until smooth.
In a separate bowl, mix corn starch, glutinous rice flour, and kosher salt. Combine with the mashed sweet potatoes and knead until a smooth dough forms.
Roll the dough into smooth balls the size of a grape.
Boil the mochi balls for 2 minutes, then drain and set aside.
In a pan, melt butter and add mochi water, parmesan, gochujang, kosher salt, brown sugar, and rice vinegar. Simmer and stir until the sauce thickens.
Add the mochi balls to the pan and coat them with the sauce.
Serve in bowls with sesame seeds and scallions on top.