Crispy Korean potatoes are a delicious and addictive side dish, bursting with savory, sweet, and spicy flavors. These aren't your grandma's boiled potatoes; we're talking perfectly crispy cubes of potato, tossed in a sticky, umami-rich sauce that's both intensely flavorful and surprisingly easy to make. Forget bland potato sides – this recipe elevates the humble potato to a culinary star, perfect for sharing with friends and family or enjoying as a satisfying standalone snack. The irresistible combination of sweet gochujang, savory soy sauce, and a touch of sesame oil creates a truly unforgettable taste sensation.
This simple yet incredibly flavorful recipe is perfect for both seasoned cooks and kitchen novices. Ready to transform ordinary potatoes into an extraordinary side dish? Let's dive into the step-by-step process and create some incredibly crispy and flavorful Korean potatoes together.
Tools Needed
- Pot
- Rolling pin
- Knife
- Bowl
Ingredients
- Potatoes
- Salt
- Cornflour
- Garlic
- Spring Onion
- Red Chilli Powder
- Soya Sauce
- Sesame Seeds
- Oil
Step-by-Step Instructions
Step 1. Prepare the Potato Dough
- Boil the potatoes until tender.
- Mash the potatoes well. Add salt and cornflour, mixing thoroughly to form a dough.
- Divide the dough into two halves and roll them out.
- Cut the rolled dough into small pieces and shape them into potato balls.
Step 2. Boil and Chill the Potato Balls
- Boil the potato balls in water until they float to the surface.
- Remove the potato balls and immediately transfer them to a bowl of chilled water for 2-3 minutes.
Step 3. Make the Seasoning and Toss
- Mix finely chopped garlic, spring onion, red chilli powder, soy sauce, and hot oil. Add sesame seeds.
- Add the boiled potato balls to the seasoning and mix well.
Step 4. Garnish and Serve
- Garnish with spring onion.
- Serve hot.
Read more: Gochujang Korean BBQ Rice Bowl: 15-Minute Recipe
Tips
- Make sure to mash the potatoes very well for a smooth dough.
- Chill the cooked potato balls immediately to maintain their texture.
Nutrition
- Calories: 200-300
- Fat: 10-15g
- Carbs: 25-35g
- Protein: 3-5g
FAQs
1. Can I use other types of potatoes besides russet?
Yes! Yukon gold or red potatoes also work well, but russets are best for achieving maximum crispiness due to their higher starch content. Just be sure to cut them into similarly sized pieces for even cooking.
2. How can I make the potatoes extra crispy?
Ensure your potatoes are completely dry before frying. Pat them thoroughly with paper towels. Also, don't overcrowd the pan when frying – this lowers the oil temperature and results in soggy potatoes. Fry in batches for best results.
So there you have it – crispy, flavorful Korean potatoes that are surprisingly simple to make. This recipe is a guaranteed crowd-pleaser, perfect for weeknight dinners or special occasions. Now go forth and enjoy the delicious results!