Crispy Korean Potato Street Snack with Buldak Mayo
Equipment
Ingredients
Potato Dough
potatoes (peeled, chopped)
500 g
tapioca starch
100 g
water
75 ml
salt
0.5 tsp
For Frying
neutral oil
500 ml
Buldak Mayo Sauce
Buldak sauce
1 tbsp
mayonnaise
3 tbsp
Instructions
Prepare the potatoes
Peel and cut the potatoes into chunks for even steaming.
Steam the potatoes
Steam the potato chunks until soft and easily mashable.
Cool and blend potatoes
Let potatoes cool slightly, then blend until smooth, adding water if needed.
Make the dough
Mix potato puree with salt and tapioca starch until soft, slightly sticky dough forms.
Prepare piping bag
Transfer the potato dough to a piping bag for easy shaping.
Heat the oil
Heat neutral oil to 170°C for deep frying.
Pipe and fry the dough
Pipe the dough directly into hot oil and cut into short sticks, frying until golden and crispy.
Prepare Buldak mayo sauce
Mix Buldak sauce with mayonnaise to create the signature spicy mayo.
Serve the crispy potatoes
Drizzle or dip the crispy potato sticks with Buldak mayo sauce and enjoy immediately.
Original recipe
Storage
Best consumed fresh. Reheating may affect crispiness. Sauce can be stored separately in fridge for up to 3 days.
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