Korean Mochi Bread with Black Seasame

So today I decided to make these delicious little Korean Mochi buns. They have a beautiful crust on the outside and they're soft and chewy on the inside. Mmmm so good!  Last time I made these buns with my mom, we burned them unfortunately and they didn't turn out as well as I thought they would. But I made them today and they turned out beautifully, so I'm glad. They only thing I would change is probably seperating some egg yolk and basting them on top of the buns before baking so they have a nice brown crust on top, but they tasted good either way!





The turnout! You can really see the doughy crevices in the little balls of delciousness! I actually just used a mix bought from  a Korean super market but I would like to learn how to make them from scratch. They were easy to make dough wise. Just add an egg and a small amount of water or milk. My mom usually adds water. I was thinking of just using water because I don't have milk. I did, however have a carton of plain soymilk and decided to try it out, and it turned out fine!

Here you can really see the mochi-like consistency of the bun. It really is a good snack to munch on or good to put out when you have company over!