Korean Chewy Potatoes

Korean Chewy Potatoes

Get ready to experience a unique and addictive texture with these Korean-style Chewy Potatoes. Made from mashed potatoes, these savory bites are shaped and cooked to perfection, resulting in a crispy and chewy texture that’s sure to impress. Topped with a deliciously spicy mix of chili and parsley hot oil, this dish is packed with flavor and sure to be a crowd-pleaser. Perfect as a snack or side dish, this recipe is a must-try for anyone looking to add some excitement to their potato game.

SERVING SIZE

Ingredients

  • 3 large/6 medium potatoes
  • 1 cup corn flour
  • 1 tbsp minced garlic
  • 1 tsp chili powder
  • 1 tsp sugar
  • 2 tbsp soy sauce
  • Chopped coriander/parsley

Nutritional Information

  • Total Calories: 1060 kcal
  • Total Protein: 22g
  • Total Fat: 1g
  • Total Carbohydrates: 234g

Korean Chewy Potatoes

Get ready to experience a unique and addictive texture with these Korean-style Chewy Potatoes. Made from mashed potatoes, these savory bites are shaped and cooked to perfection, resulting in a crispy and chewy texture that’s sure to impress. Topped with a deliciously spicy mix of chili and parsley hot oil, this dish is packed with flavor and sure to be a crowd-pleaser. Perfect as a snack or side dish, this recipe is a must-try for anyone looking to add some excitement to their potato game.

Cooking Instructions

  1. Peel potatoes and cut into smaller pieces, add to a pot of salted water, and cook until tender. Drain.
  2.  In a large bowl, mash or grate boiled potatoes. While the potatoes are still hot, add corn flour and make a soft dough with 2 tbsp room temperature water.
  3.  Take about 1 tbsp of the dough, squeeze it, and roll it into a ball. Slowly press the bottle mouth halfway into the dough ball to make it look hat-like. Repeat this step until the dough is used up.
  4. Add these to boiling water and boil for 2-3 minutes on medium heat or until it starts floating. Take it out immediately and immerse it in ice-cold water. Transfer to a bowl.
  5. Heat 4 tbsps of oil until very hot. In a small bowl, combine minced garlic, chili powder, sugar, soy sauce, coriander/parsley, and pour in the hot oil. Mix well. Drizzle over the prepared potatoes. Mix again until fully coated. Serve and enjoy.
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