Korean Crispy Potato Street Snack (Homemade Gil Gamja)
Korean Crispy Potato Street Snack (Homemade Gil Gamja)
Ingredients
For the Potato Dough
- 3 potatoes, medium, about 500 g
- 100 g tapioca starch
- 100 ml water
- 1/2 teaspoon salt
For Frying
- as needed neutral oil, for deep frying
For the Buldak Mayo Sauce
- 1 tablespoon Buldak sauce
- 3 tablespoons mayonnaise
Instructions
- 1
Peel the potatoes and cut them into chunks. Steam the potato chunks for 15–20 minutes until they are completely soft. Let the potatoes cool slightly for about 10 minutes.
⏱️ 30 min
- 2
Add the slightly cooled steamed potatoes to a blender or food processor. Add 50~100ml water to aid in blending. Blend the potatoes until they form a completely smooth puree.
⏱️ 5 min
- 3
Transfer the potato puree from the blender to a mixing bowl. Add 1/2 teaspoon of salt and 100 g of tapioca starch to the bowl. Mix and knead the ingredients together until they form a soft, slightly sticky dough. If the dough feels too wet, add a little more tapioca starch as needed.
⏱️ 10 min
- 4
Transfer the prepared dough into a piping bag. Heat neutral oil in a pan for deep frying to a temperature of 170°C / 340°F. Pipe the dough directly from the piping bag into the hot oil, using scissors to cut the piped dough into short sticks as they enter the oil.
⏱️ 5 min•🌡️ 170
- 5
Fry the potato sticks in the hot oil for 3–4 minutes, or until they turn golden brown and become crispy. Once fried, remove the crispy potato sticks from the oil using a mesh spoon and drain them on paper towels to remove excess oil.
⏱️ 5 min•🌡️ 170
- 6
In a small bowl, combine 3 tablespoons of mayonnaise and 1 tablespoon of Buldak sauce. Mix thoroughly until well combined and the sauce has an even red color.
⏱️ 3 min
- 7
Place the crispy potato sticks into a serving cup or bowl. Drizzle the prepared Buldak mayo sauce generously over the potato sticks and serve immediately while they are still warm and crispy.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Crispy Potato Street Snack (Homemade Gil Gamja)
For the Potato Dough
- 3 potatoes, medium, about 500 g
- 100 g tapioca starch
- 100 ml water
- 1/2 teaspoon salt
For Frying
- as needed neutral oil, for deep frying
For the Buldak Mayo Sauce
- 1 tablespoon Buldak sauce
- 3 tablespoons mayonnaise
Instructions
- 1
Peel the potatoes and cut them into chunks. Steam the potato chunks for 15–20 minutes until they are completely soft. Let the potatoes cool slightly for about 10 minutes.
⏱️ 30 min - 2
Add the slightly cooled steamed potatoes to a blender or food processor. Add 50~100ml water to aid in blending. Blend the potatoes until they form a completely smooth puree.
⏱️ 5 min - 3
Transfer the potato puree from the blender to a mixing bowl. Add 1/2 teaspoon of salt and 100 g of tapioca starch to the bowl. Mix and knead the ingredients together until they form a soft, slightly sticky dough. If the dough feels too wet, add a little more tapioca starch as needed.
⏱️ 10 min - 4
Transfer the prepared dough into a piping bag. Heat neutral oil in a pan for deep frying to a temperature of 170°C / 340°F. Pipe the dough directly from the piping bag into the hot oil, using scissors to cut the piped dough into short sticks as they enter the oil.
⏱️ 5 min•🌡️ 170 - 5
Fry the potato sticks in the hot oil for 3–4 minutes, or until they turn golden brown and become crispy. Once fried, remove the crispy potato sticks from the oil using a mesh spoon and drain them on paper towels to remove excess oil.
⏱️ 5 min•🌡️ 170 - 6
In a small bowl, combine 3 tablespoons of mayonnaise and 1 tablespoon of Buldak sauce. Mix thoroughly until well combined and the sauce has an even red color.
⏱️ 3 min - 7
Place the crispy potato sticks into a serving cup or bowl. Drizzle the prepared Buldak mayo sauce generously over the potato sticks and serve immediately while they are still warm and crispy.
⏱️ 2 min