Gilgeori Gamja (Korean Chewy Potato Fries)
Gilgeori Gamja (Korean Chewy Potato Fries)
Ingredients
For the Chewy Potato Fries
- 400 g potato, peeled and chopped
- 130 g water
- 1/2 teaspoon salt
- 100 g tapioca starch
- as needed neutral oil, for deep frying
For the Dipping Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon plum syrup
Instructions
- 1
In a blender, combine the peeled and chopped potatoes with 130g of water. Blend until the mixture is completely smooth with no lumps.
⏱️ 3 min
- 2
Pour the smooth potato mixture into a microwave-safe bowl. Microwave for 5 minutes, stopping every 30 seconds to stir thoroughly. This constant stirring is crucial for developing the iconic chewy texture.
⏱️ 5 min
- 3
Once the mixture has thickened from microwaving, transfer the potato paste into a mixing bowl. Add 1/2 teaspoon of salt and 100g of tapioca starch. Mix very well until it forms a thick, stretchy dough.
⏱️ 5 min
- 4
Scoop the potato dough into a piping bag.
⏱️ 2 min
- 5
Heat neutral oil in a deep pan to a temperature suitable for deep frying (approximately 350-375°F or 175-190°C).
⏱️ 2 min•🌡️ 360
- 6
Pipe the dough directly into the hot oil in short strips, using scissors to cut the dough as it's piped. Fry only a few pieces at a time to prevent them from sticking together.
⏱️ 8 min•🌡️ 360
- 7
Fry until each piece turns golden brown, resembling the color of a crispy hash brown. Remove the fried Gilgeori Gamja from the oil and drain on paper towels.
⏱️ 5 min
- 8
While the fries are cooking or cooling slightly, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of mayonnaise, 1 tablespoon of sriracha, and 1 tablespoon of plum syrup. Mix until completely smooth.
⏱️ 2 min
- 9
Serve the Gilgeori Gamja hot with the prepared dipping sauce. Enjoy the crispy crunch and chewy pull with every bite.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Gilgeori Gamja (Korean Chewy Potato Fries)
For the Chewy Potato Fries
- 400 g potato, peeled and chopped
- 130 g water
- 1/2 teaspoon salt
- 100 g tapioca starch
- as needed neutral oil, for deep frying
For the Dipping Sauce
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon plum syrup
Instructions
- 1
In a blender, combine the peeled and chopped potatoes with 130g of water. Blend until the mixture is completely smooth with no lumps.
⏱️ 3 min - 2
Pour the smooth potato mixture into a microwave-safe bowl. Microwave for 5 minutes, stopping every 30 seconds to stir thoroughly. This constant stirring is crucial for developing the iconic chewy texture.
⏱️ 5 min - 3
Once the mixture has thickened from microwaving, transfer the potato paste into a mixing bowl. Add 1/2 teaspoon of salt and 100g of tapioca starch. Mix very well until it forms a thick, stretchy dough.
⏱️ 5 min - 4
Scoop the potato dough into a piping bag.
⏱️ 2 min - 5
Heat neutral oil in a deep pan to a temperature suitable for deep frying (approximately 350-375°F or 175-190°C).
⏱️ 2 min•🌡️ 360 - 6
Pipe the dough directly into the hot oil in short strips, using scissors to cut the dough as it's piped. Fry only a few pieces at a time to prevent them from sticking together.
⏱️ 8 min•🌡️ 360 - 7
Fry until each piece turns golden brown, resembling the color of a crispy hash brown. Remove the fried Gilgeori Gamja from the oil and drain on paper towels.
⏱️ 5 min - 8
While the fries are cooking or cooling slightly, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of mayonnaise, 1 tablespoon of sriracha, and 1 tablespoon of plum syrup. Mix until completely smooth.
⏱️ 2 min - 9
Serve the Gilgeori Gamja hot with the prepared dipping sauce. Enjoy the crispy crunch and chewy pull with every bite.
⏱️ 1 min