Gamja-ball, or Korean potato balls, are a delightful and surprisingly simple snack or appetizer that's both comforting and addictive. These crispy, golden-brown spheres boast a fluffy potato interior, perfectly seasoned with a savory blend of spices. Forget complicated recipes; this classic street food is easily recreated at home, offering a delicious and affordable treat for any occasion, from casual weeknight dinners to fun gatherings with friends and family. Their versatility shines through – they’re fantastic as a stand-alone snack, dipped in a spicy mayo, or even added to a hearty soup.
The irresistible combination of textures and flavors makes Korean potato balls a true culinary gem. Ready to learn how to make these tasty treats yourself? Let's dive into the step-by-step instructions to create your own batch of perfectly crispy and flavorful Gamja-ball.
Tools Needed
- Pan
- Measuring cup
- Vessel
Ingredients
- Potatoes: 2 medium-sized
- Salt
- Cornflour: 1/2 cup
- Water
- Milk
- Garlic: 1 large (or 2 small)
- Chili flakes: 1 spoon
- Green chili: 1
- Sesame seeds: 1 spoon
- Coriander powder: 1 spoon
- Tomato ketchup: 1 spoon
- Soy sauce: 1 spoon
- Oil: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Potato Dough
- Cut potatoes into small pieces and boil until well mashed.
- Remove the skin and mash potatoes well, ensuring no lumps remain.
- Add salt and cornflour to the mashed potatoes. Knead well, adding water if needed to achieve a smooth dough.
- Roll the dough into small balls.
Step 2. Boil the Potato Balls
- Boil water in a vessel. Once boiling, add the potato balls one by one. Do not stir.
- Remove the cooked potato balls once they float to the surface and have boiled for about three minutes.
Step 3. Make the Spicy Sauce
- Combine minced garlic, chili flakes, green chili, sesame seeds, coriander powder, tomato ketchup, soy sauce, salt, and oil in a pan. Cook until fragrant.
Step 4. Combine and Serve
- Mix the cooked potato balls with the spice mixture.
Read more: Oksusu Cha (Korean Corn Tea): A Simple & Flavorful Recipe
Tips
- If the potato dough is too dry, sprinkle some water while kneading.
- Use a wide vessel to boil the potato balls to prevent sticking.
Nutrition
- Calories: approximately 400-500
- Fat: 20-25g
- Carbs: 50-60g
- Protein: 5-7g
FAQs
1. Can I use regular milk instead of potato milk?
While you can try, potato milk contributes to the unique texture and flavor of Gamja-ball. Regular milk might result in a less fluffy and slightly different tasting ball.
2. How do I prevent the potato balls from sticking together while frying?
Ensure the potato mixture isn't too wet. Lightly coat each ball in cornstarch or potato starch before frying to create a barrier and prevent sticking.
3. What can I serve these potato balls with?
They're delicious on their own! But you can also dip them in sweet chili sauce, gochujang mayo, or even a simple ketchup.
So there you have it – your own batch of homemade Korean potato milk balls! Enjoy the satisfying crunch and fluffy interior of these delightful treats, perfect for sharing with friends and family. Happy cooking!