If you are looking for a new way to enjoy fried potatoes, try this viral crispy chewy potato recipe, inspired by a Korean street food sensation. Unlike regular French fries that are cut from whole potatoes, this chewy potato recipe involves blending potatoes into a smooth paste, mixing with tapioca starch, and then frying the mixture into strands that are crispy on the outside and incredibly chewy on the inside. It is made with the help of a microwave, where the potato mixture gelatinises into a thick, glossy paste. This mixture is piped directly into hot oil and fried, then topped with buldak mayo.
Ingredients
UNITSIngredients
400 gmGold potatoes (peeled and chopped) For the potato base
½ cup Water
¾ cupTapioca starch
½ teaspoonSalt
as neededOil for frying
to tasteBuldak sauce (For the buldak mayo)
to tasteMayonnaise
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Directions
Description - Step 1
Step 1: Prepare and blend potatoes
Peel and roughly chop the gold potatoes into chunks. Add potatoes and water to a blender. Blend on high speed until the mixture is completely smooth with no lumps remaining. The mixture will look like a thin, pale liquid.
Description - Step 2
Step 2: Cook the potato mixture
Pour the blended potato mixture into a large microwave-safe bowl. Microwave for a total of 5 minutes, but stop and stir every 30 seconds. The mixture will gradually need to thicken into a glossy, thick paste for the crispy, chewy potatoes to turn out perfect.
Description - Step 3
Step 3: Season and add starch
Add salt to the thickened potato paste and mix well. Add tapioca starch and stir vigorously until fully combined and smooth. The mixture should be very thick and somewhat elastic. Let cool slightly until safe to handle.
Description - Step 4
Step 4: Transfer to a piping bag
Spoon the thick potato mixture into a large piping bag or a sturdy zip-lock bag. If using a zip-lock bag, cut about 1 cm off one corner. The opening should be large enough to pipe strands but not too wide.
Description - Step 5
Step 5: Heat the frying oil
Pour oil into a deep pot or wok to about 2-3 inches depth. Heat to 180°C over medium-high heat. Use a thermometer to check temperature - proper oil temperature is crucial for the right texture.
Description - Step 6
Step 6: Pipe and fry potatoes
Hold the piping bag over the hot oil and squeeze out short strands (about 5-7 cm long) directly into the oil. Use scissors to snip them off. Don't overcrowd the pot - fry in batches. Fry for 3-4 minutes until golden brown and crispy, stirring occasionally to ensure even cooking. Remove with a slotted spoon and drain on paper towels.
Description - Step 7
Step 7: Make buldak mayo and serve
In a small bowl, mix buldak sauce with mayonnaise to your preferred spice level. More mayo makes it milder, more buldak makes it spicier. Pile the hot, crispy potatoes on a serving plate and drizzle generously with buldak mayo, or serve the sauce on the side for dipping.
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Korean
Intermediate
Appetizer
