Gilgeori Gamja (Crispy Chewy Potatoes)
Gilgeori Gamja (Crispy Chewy Potatoes)
Ingredients
- 2 potatoes, medium, peeled and chopped
- 130 ml water, (1/2 cup + 2 tablespoons)
- 100 g tapioca starch, (about 3/4 cup)
- to taste salt
- as needed oil, for frying
- as needed sauce, your favorite, for drizzling
- as needed herbs or chili flakes, for garnish
Instructions
- 1
Add the peeled and chopped medium potatoes and 130 ml of water (1/2 cup + 2 tablespoons) to a blender. Blend until the mixture is completely smooth.
⏱️ 5 min
- 2
Transfer the smooth potato mixture to a pan. Cook over medium heat, stirring continuously with a spatula, until the mixture thickens into a dough-like consistency.
⏱️ 8 min
- 3
Add salt to taste and 100 g of tapioca starch (about 3/4 cup) to the thickened potato mixture in the pan. Mix well with a spatula until it forms a sticky dough.
⏱️ 4 min
- 4
Transfer the sticky dough to a piping bag.
⏱️ 2 min
- 5
Heat oil in a pan over medium-high heat until hot enough for frying. Carefully pipe short strands of the potato mixture directly into the hot oil, using scissors to snip them off into small pieces as they enter the oil.
⏱️ 5 min
- 6
Fry the potato pieces, turning occasionally, until they are golden brown and crispy. Remove them from the oil using a slotted spoon and transfer to a serving bowl, optionally lined with parchment paper.
⏱️ 8 min
- 7
Drizzle with your favorite sauce and sprinkle with herbs or chili flakes, as desired, before serving. Enjoy your crispy and chewy Gilgeori Gamja!
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gilgeori Gamja (Crispy Chewy Potatoes)
- 2 potatoes, medium, peeled and chopped
- 130 ml water, (1/2 cup + 2 tablespoons)
- 100 g tapioca starch, (about 3/4 cup)
- to taste salt
- as needed oil, for frying
- as needed sauce, your favorite, for drizzling
- as needed herbs or chili flakes, for garnish
Instructions
- 1
Add the peeled and chopped medium potatoes and 130 ml of water (1/2 cup + 2 tablespoons) to a blender. Blend until the mixture is completely smooth.
⏱️ 5 min - 2
Transfer the smooth potato mixture to a pan. Cook over medium heat, stirring continuously with a spatula, until the mixture thickens into a dough-like consistency.
⏱️ 8 min - 3
Add salt to taste and 100 g of tapioca starch (about 3/4 cup) to the thickened potato mixture in the pan. Mix well with a spatula until it forms a sticky dough.
⏱️ 4 min - 4
Transfer the sticky dough to a piping bag.
⏱️ 2 min - 5
Heat oil in a pan over medium-high heat until hot enough for frying. Carefully pipe short strands of the potato mixture directly into the hot oil, using scissors to snip them off into small pieces as they enter the oil.
⏱️ 5 min - 6
Fry the potato pieces, turning occasionally, until they are golden brown and crispy. Remove them from the oil using a slotted spoon and transfer to a serving bowl, optionally lined with parchment paper.
⏱️ 8 min - 7
Drizzle with your favorite sauce and sprinkle with herbs or chili flakes, as desired, before serving. Enjoy your crispy and chewy Gilgeori Gamja!
⏱️ 3 min