Potato Noodles
Chewy Korean-style potato starch noodles with spicy aromatic sauce
Handmade chewy potato noodles tossed in a sizzling spicy sauce made with garlic, chives, fresh chili, and gochugaru for an addictive umami kick.
Equipment
Ingredients
Noodles
russet potatoes (peeled, boiled, mashed)
2 piece
potato starch (dry)
120 g
salt (dry)
1 tsp
Sauce
garlic (minced)
2 clove
chives (chopped)
1 tbsp
fresh chili (sliced)
1 piece
gochugaru (dry)
1 tbsp
soy sauce (liquid)
1 tbsp
hot oil (hot)
3 tbsp
Instructions
Prepare and mash potatoes
Peel and boil the potatoes until fork-tender, then drain well and mash until completely smooth.
Form the noodle dough
Add the potato starch and salt to the mashed potatoes. Knead until a smooth dough forms. Add water if needed.
Shape the noodles
Divide the dough into pieces and roll each piece into long noodle shapes.
Cook the noodles
Bring a pot of water to a boil and cook the noodles for 2–3 minutes, or until they float to the surface.
Cool and drain noodles
Transfer the noodles to cold water, then drain.
Prepare sauce ingredients
Place the noodles in a bowl and top with minced garlic, chopped chives, sliced fresh chili, and gochugaru.
Finish with hot oil and soy sauce
Pour the hot oil over the aromatics to sizzle them. Add the soy sauce and mix everything well.
Original recipe
Storage
Best eaten fresh. Noodles become gummy when reheated.
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