Korean chilli garlic potatoes
Korean Chilli Garlic Potatoes are a delicious and trendy dish. They are soft and coated in a spicy garlic sauce. This dish is easy to make and perfect for snacks or side dishes. They are small, bite-sized potatoes shaped like mushrooms. They are first boiled, then tossed in a spicy, garlicky sauce. The sauce is made with soy sauce, chilli flakes, garlic, and honey. This gives the potatoes a perfect balance of spice, sweetness, and umami flavour.
Why Are They So Popular?
This recipe became viral because of its unique shape and delicious taste. The mushroom-like shape makes it fun to eat and visually appealing. The combination of potatoes with a bold, spicy sauce makes it irresistible. It is also easy to make at home with simple ingredients.
Ingredients Needed
To make Korean Chili Garlic Potatoes, you need:
Potatoes, Corn flour, Salt and pepper, Garlic, Soy sauce, Chilli flakes, Kashmiri chilli powder or gochugaru, Honey, Sesame seeds, Spring onions, Sesame or mustard oil.
These ingredients give the dish a spicy, slightly sweet, and rich flavour.
Gochugaru
Gochugaru is a type of Korean red pepper flake. It is made by drying and grinding red chilli peppers. Gochugaru has a bright red colour and a slightly smoky, sweet, and spicy flavour. It comes in two types: coarse flakes and fine powder. Coarse flakes are often used in kimchi, stews, and side dishes. Fine powder is used in sauces and seasoning blends. The spice level of gochugaru can range from mild to very hot. It is an important ingredient in Korean cooking and gives dishes their signature red colour and heat.
How to Make Korean Chili Garlic Potatoes?
Preparing the Potatoes
Peel and wash the potatoes. Boil them until soft, then drain and mash them. Add corn flour, salt, and pepper, then mix to form a dough.
Shaping the Potatoes
Roll the dough into small balls. Use a bottle cap or a piping tip to press one side, creating a mushroom shape.
Boiling the Potatoes
Drop the shaped potatoes into boiling water. Once they float, cook for another 30-40 seconds, then transfer to ice-cold water. This helps them keep their shape.
Making the Spicy Garlic Sauce
In a bowl, mix garlic, soy sauce, honey, chilli flakes, Kashmiri chilli powder, sesame seeds, and spring onions. Heat sesame or mustard oil and pour it over the sauce. This enhances the flavour.
Coating the Potatoes
Toss the boiled potatoes in the sauce until fully coated. Serve hot and enjoy!
Tips for the Best Korean Chilli Garlic Potatoes
Use starchy potatoes for the best texture.
Adding corn flour helps hold the shape.
Adjust chilli flakes for spice level.
Serve with rice or as a snack.
Korean Chilli Garlic Potatoes are a fun and flavourful dish. They are soft, spicy, and full of garlic goodness. Whether you make them for a snack, a party, or a side dish, they will be a hit. Try this viral recipe at home and enjoy the bold flavours of Korean cuisine!
Korean chilli garlic potatoes
Ingredients
- 3 small size potatoes
- Water as needed
- Salt and pepper
- ½ cup corn flour
- 4 cloves of garlic minced or finely chopped)
- 1 tsp soy sauce
- 1 tsp roasted sesame seeds
- 1 tsp gochugaru Korean red pepper flakes (adjust for spice level) or 1 tsp kashmiri chilli powder
- ½ tsp chilli flakes
- Pinch of salt
- ½ tsp honey or brown sugar
- 3-4 tbsp sesame or mustard oil
- Spring onion leaves
Instructions
- Peel, wash, and cook the potatoes in a pot of boiling water until tender.
- Drain the water and transfer the potatoes to a bowl. Season with salt and pepper.
- Mash the potatoes and mix in the corn flour to form a smooth dough.
- Lightly oil your hands and shape the dough into small balls.
- Use a bottle cap or the rounded end of a piping tip to press into one side of each ball, creating a mushroom shape.
- Drop the shaped potatoes into boiling water. Once they start floating, cook for 30-40 seconds, then transfer them to ice-cold water to stop the cooking process.
Prepare the Spicy Garlic Sauce
- In a bowl, combine minced garlic, soy sauce, honey, toasted sesame seeds, chilli flakes, Kashmiri chilli powder, and chopped spring onions.
- Heat sesame or mustard oil until hot, then pour it over the sauce mixture and stir to combine.
- Toss the cooked potatoes into the sauce, ensuring they are evenly coated.
Garnish & Serve
- Sprinkle with sesame seeds and chopped green onions.
- Serve hot and enjoy the crispy, spicy, and garlicky goodness!
Frequently Asked Questions
Boiling helps firm up the potatoes and gives them a chewy, bouncy texture before they are coated in sauce.
Yes, but for an authentic Korean flavour, gochugaru (Korean red pepper flakes) is recommended. If substituting, use paprika for colour and a bit of cayenne for heat.
Store them in an airtight container in the fridge for up to 2 days. Reheat in a microwave before using.
Yes! Prepare the dough, shape the potatoes, and store them in the fridge for up to 24 hours before boiling.
They pair well with Korean BBQ, fried rice, ramen, or even as a snack with dipping sauces like gochujang mayo!
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