μ«λκ°μ (Crispy Chewy Potatoes)
μ«λκ°μ (Crispy Chewy Potatoes)
Ingredients
For the Potato Dough
- 2 potatoes, medium-sized, peeled and chopped
- 1/2 cup water
- 1/2 cup tapioca starch
For Frying
- 3 cups vegetable oil, for deep frying
For the Buldak Mayo Sauce
- 1/2 cup mayonnaise
- 1/4 cup Buldak sauce
For Garnish
- 1 teaspoon dried parsley
Instructions
- 1
Peel and chop the potatoes into small, uniform pieces. Transfer the chopped potatoes to a blender. Add 1/2 cup of water to the blender. Blend until the mixture is completely smooth and liquid, with no potato chunks remaining. Pour the blended potato mixture into a large, microwave-safe bowl.
β±οΈ 5 min
- 2
Place the bowl with the potato mixture into the microwave. Microwave on high for 5 minutes. Carefully remove the bowl from the microwave (it will be hot). Stir the mixture thoroughly with a spoon. Return to the microwave and continue microwaving in 30-second intervals, stirring after each interval, until the mixture thickens significantly and forms a dough-like consistency.
β±οΈ 8 min
- 3
Once the potato mixture has thickened, add 1/2 cup of tapioca starch to the bowl. Mix thoroughly with a spoon until the tapioca starch is fully incorporated and the mixture forms a cohesive, stretchy, and smooth dough. Transfer the potato dough into a sturdy piping bag.
β±οΈ 5 min
- 4
Heat 3 cups of vegetable oil in a large pan or deep pot over medium-high heat until it reaches 350-375Β°F. Carefully pipe small, bite-sized pieces of the potato dough directly into the hot oil, using kitchen scissors to cut them off from the piping bag. Fry the potato pieces in batches, if necessary, to avoid overcrowding the pan.
β±οΈ 5 minβ’π‘οΈ 360
- 5
Fry the potato pieces for 3-5 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried potatoes from the oil and transfer them to a large metal bowl, allowing any excess oil to drain.
β±οΈ 7 min
- 6
While the potatoes are frying, prepare the Buldak Mayo Sauce. In a squeeze bottle, combine 1/2 cup of mayonnaise and 1/4 cup of Buldak sauce. Secure the lid and shake vigorously until the sauces are thoroughly mixed and smooth.
β±οΈ 2 min
- 7
Once all the potatoes are fried and in the large metal bowl, generously drizzle the Buldak Mayo Sauce over them. Sprinkle 1 teaspoon of dried parsley over the sauced potatoes. Shake the bowl vigorously to evenly coat the potatoes with the sauce and parsley.
β±οΈ 3 min
- 8
Serve the crispy chewy potatoes immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
μ«λκ°μ (Crispy Chewy Potatoes)
For the Potato Dough
- 2 potatoes, medium-sized, peeled and chopped
- 1/2 cup water
- 1/2 cup tapioca starch
For Frying
- 3 cups vegetable oil, for deep frying
For the Buldak Mayo Sauce
- 1/2 cup mayonnaise
- 1/4 cup Buldak sauce
For Garnish
- 1 teaspoon dried parsley
Instructions
- 1
Peel and chop the potatoes into small, uniform pieces. Transfer the chopped potatoes to a blender. Add 1/2 cup of water to the blender. Blend until the mixture is completely smooth and liquid, with no potato chunks remaining. Pour the blended potato mixture into a large, microwave-safe bowl.
β±οΈ 5 min - 2
Place the bowl with the potato mixture into the microwave. Microwave on high for 5 minutes. Carefully remove the bowl from the microwave (it will be hot). Stir the mixture thoroughly with a spoon. Return to the microwave and continue microwaving in 30-second intervals, stirring after each interval, until the mixture thickens significantly and forms a dough-like consistency.
β±οΈ 8 min - 3
Once the potato mixture has thickened, add 1/2 cup of tapioca starch to the bowl. Mix thoroughly with a spoon until the tapioca starch is fully incorporated and the mixture forms a cohesive, stretchy, and smooth dough. Transfer the potato dough into a sturdy piping bag.
β±οΈ 5 min - 4
Heat 3 cups of vegetable oil in a large pan or deep pot over medium-high heat until it reaches 350-375Β°F. Carefully pipe small, bite-sized pieces of the potato dough directly into the hot oil, using kitchen scissors to cut them off from the piping bag. Fry the potato pieces in batches, if necessary, to avoid overcrowding the pan.
β±οΈ 5 minβ’π‘οΈ 360 - 5
Fry the potato pieces for 3-5 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon to remove the fried potatoes from the oil and transfer them to a large metal bowl, allowing any excess oil to drain.
β±οΈ 7 min - 6
While the potatoes are frying, prepare the Buldak Mayo Sauce. In a squeeze bottle, combine 1/2 cup of mayonnaise and 1/4 cup of Buldak sauce. Secure the lid and shake vigorously until the sauces are thoroughly mixed and smooth.
β±οΈ 2 min - 7
Once all the potatoes are fried and in the large metal bowl, generously drizzle the Buldak Mayo Sauce over them. Sprinkle 1 teaspoon of dried parsley over the sauced potatoes. Shake the bowl vigorously to evenly coat the potatoes with the sauce and parsley.
β±οΈ 3 min - 8
Serve the crispy chewy potatoes immediately and enjoy!