Gil-Gamja (Korean Chewy Potato Fries)

Ingredients

• 400 g (14.1 oz) peeled potato
• 130 g (4.6 oz) water
• 1/2 tsp salt
• 100 g (3.5 oz) tapioca starch
• Neutral oil, for deep frying

Dipping Sauce

• 2 Tbsp (30 g) mayonnaise
• 1 Tbsp (15 g) sriracha
• 1 Tbsp (20 g) plum syrup

Directions

• In a blender, combine peeled potatoes and water. Blend until smooth with no lumps.
• Pour the mixture into a microwave-safe bowl and microwave for 5 minutes, stopping every 30 seconds to stir thoroughly. This constant stirring creates the iconic chewy texture.
• Transfer the thickened potato paste into a mixing bowl. Add salt and tapioca starch. Mix well until it forms a thick, stretchy dough.
• Scoop the dough into a piping bag.
• Heat neutral oil in a deep pan. Pipe the dough directly into the hot oil in short strips, frying only a few at a time to prevent sticking.
• Fry until each piece turns golden brown, about the color of a crispy hash brown. Remove and drain on paper towels.
• Make the dipping sauce by mixing mayonnaise, sriracha, and plum syrup until smooth.
• Serve hot.

From Eric Youn on Instagram.