Get ready for a flavor explosion! Korean Chilli Garlic Potato is the perfect appetizer or side dish to elevate any meal. Crispy on the outside, fluffy on the inside, these potatoes are tossed in a vibrant, addictive sauce that balances sweet, savory, and spicy notes perfectly. Imagine the satisfying crunch of perfectly roasted potatoes, coated in a glistening sauce of gochujang, garlic, and a hint of sweetness – it's a taste sensation you won't soon forget. This recipe is surprisingly simple to make, even for beginner cooks.
This irresistible Korean Chilli Garlic Potato recipe is incredibly versatile; serve them hot as a starter, alongside grilled meats, or even cold as a unique potato salad. The bold flavors and satisfying texture make them a crowd-pleaser, guaranteed to disappear quickly. Ready to transform ordinary potatoes into an extraordinary dish? Let's dive into the step-by-step guide below to create this culinary masterpiece.
Tools Needed
- Pot
- Masher (or hands)
- Rolling pin
- Small bottle
- Wok or frying pan
Ingredients
- Potatoes: 4-5 medium
- Corn flour (or cornstarch/arrowroot): 4-5 tablespoons
- Garlic
- Ginger
- Green chilies
- Onion: 2-3 tablespoons (finely chopped)
- Chilli paste
- Hot garlic sauce
- Schezwan sauce
- Tomato ketchup
- White pepper powder
- Salt
- Sugar powder
- Oil
Step-by-Step Instructions
Step 1. Prepare the Potato Dough
- Boil 4-5 potatoes until cooked but not too soft. Ensure they are not very thick.
- Once cooled, mash the potatoes until completely smooth and lump-free.
- Add corn flour, salt, and sugar powder to the mashed potatoes. Knead into a smooth, crack-free dough, similar to puri dough.
- Roll the dough into small balls (like puri or roti balls).
Step 2. Shape and Fry the Potatoes
- Roll out each ball into a flat, round shape. Use a small bottle dipped in oil to press the center of each, creating a mushroom shape.
- Fry the potato mushrooms on low heat until golden brown and crispy.
Step 3. Make the Chilli Garlic Sauce
- Heat oil in a wok. Add garlic, ginger, green chilies, and finely chopped onions. Stir-fry on high heat until slightly browned, releasing moisture.
- Add chilli paste, hot garlic sauce, Schezwan sauce, and tomato ketchup to the wok.
- Season with white pepper powder, salt, and sugar powder. Stir well and cook until flavors combine.
Step 4. Combine and Serve
- Add the fried potato mushrooms to the sauce, toss to coat, and serve as a starter or main course.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- The potatoes should be cooked through but still firm enough to hold their shape.
- Ensure the dough is completely smooth and free of cracks for best results.
- Fry the potato mushrooms on low heat to ensure they become crispy inside and out. This may take some time.
- Don't brown the onions too much while preparing the sauce; just sweat them to remove excess moisture.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 5-7g
FAQs
1. Can I use different types of potatoes for this recipe?
Yes! Starchy potatoes like russets or Yukon golds work best for achieving that crispy exterior and fluffy interior. Avoid waxy potatoes like red potatoes.
2. How can I make the potatoes crispier?
Ensure the potatoes are completely dry before roasting. You can even toss them in a little cornstarch or arrowroot powder before adding the oil for extra crispiness. Also, make sure to spread them in a single layer on the baking sheet to allow for even browning.
This Korean Chilli Garlic Potato recipe is a guaranteed crowd-pleaser, offering a delightful blend of textures and flavors. From appetizer to side dish, its versatility makes it perfect for any occasion. Enjoy the satisfying crunch and unforgettable taste of this simple yet extraordinary dish!