Get ready for a flavor explosion! These Korean Chilli Garlic Potato Balls are the perfect blend of crispy, savory, and intensely spicy. Imagine perfectly golden-brown potato balls, bursting with the fiery kick of Korean chili flakes and the pungent aroma of garlic. Each bite offers a delightful contrast of textures – the soft, fluffy interior giving way to a satisfyingly crunchy exterior. They're incredibly addictive, perfect as a snack, appetizer, or even a side dish to complement your favorite Korean meal. This recipe delivers a restaurant-quality experience right to your kitchen.
These irresistible potato balls are surprisingly easy to make, requiring just a few simple ingredients and straightforward techniques. Forget complicated procedures; this recipe is designed for even the most novice cooks. Ready to learn how to create these spicy delights? Let's dive into the step-by-step instructions and unleash the deliciousness!
Tools Needed
- Grater
- Pot
- Masher (optional)
- Pan
- Mixing bowl
Ingredients
- Potatoes: 2 large
- Salt: 2 teaspoons
- Corn flour: 4 tablespoons
- Garlic ginger paste
- Chilli sauce: 1 tablespoon
- White vinegar: 1 tablespoon
- Soy sauce: 1 tablespoon
- Tomato ketchup: 1 tablespoon
- Crushed red chilli: 1 teaspoon
- Ground red chilli: 1 teaspoon
- Sesame seeds: 1 teaspoon
- Chicken powder: 1 teaspoon
- Green chillies: 2, finely chopped
- Green coriander
- Oil: 2-3 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Potato Dough
- Peel and cut potatoes into large pieces. Boil in water with 1 teaspoon of salt until tender. (Check if the potatoes are good from inside).
- Once cooled, grate the potatoes finely. Ensure there are no chunks.
- Add 1 teaspoon salt, 4 tablespoons corn flour to the grated potatoes. Mix well to form a soft dough. Add more corn flour if needed to achieve desired consistency.
- Let the dough rest for 5 minutes.
Step 2. Boil and Chill Potato Balls
- Oil your hands and form small balls from the dough.
- Heat water in a pot until very hot (not boiling). Gently add the potato balls.
- Once the water starts boiling, cook for 30 seconds. Remove and immediately place the balls in cold water to stop the cooking process. Drain well.
Step 3. Make the Chilli Garlic Sauce
- Heat oil in a pan. Add garlic ginger paste, chilli sauce, white vinegar, soy sauce, tomato ketchup, crushed red chilli, ground red chilli, sesame seeds, salt, chicken powder, chopped green chillies and green coriander.
Step 4. Fry and Serve
- Fry the spice mixture for 3-4 minutes. Add the boiled potato balls and cook for another 2-3 minutes.
- Turn off the heat. Dish out the potato balls and pour the remaining masala over them. Garnish with sesame seeds.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Adding salt while boiling potatoes helps them cook faster and adds flavour.
- Don't use hot potatoes for the recipe; let them cool completely.
- Make sure the potato balls are small as they will expand slightly during cooking.
- Don't add the potato balls to boiling water; add them when the water is very hot but not yet boiling.
- Add corn flour according to your potato's moisture content.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 5-7g
FAQs
1. Can I make these potato balls ahead of time?
Yes! You can prepare the potato mixture and shape the balls a day in advance. Store them covered in the refrigerator and fry them just before serving for the best crispiness.
2. What can I substitute for the Korean chili flakes?
If you don't have Korean chili flakes, you can use gochugaru (Korean chili powder) or a combination of red pepper flakes and paprika for a similar spicy flavor. Adjust the amount to your spice preference.
These Korean Chilli Garlic Potato Balls are a guaranteed crowd-pleaser, offering a unique and exciting flavor experience. From appetizer to snack, their versatility makes them perfect for any occasion. So, gather your ingredients and get ready to enjoy the spicy, crunchy, and unforgettable taste of these delicious potato balls!