Korean Fries
Serves: 2
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If you’re all about the toppings when it comes to chips, then you absolutely need these Korean fries. Sweet. Salty. Sticky. Crunchy. Carby. It’s got it all going on.
I also love that you don’t really need strict measurements with this recipe, just get your trusty tablespoon at the ready and add/reduce ingredients to your liking. And don’t worry if you don’t have every single ingredient, bit do feel free to throw a sprinkling of chilli in there too. I like it spicy.
You can eat this dish as a snack as it’s good enough to eat as is, or serve alongside my Korean fried chicken burger if you want to make a proper meal out of it.
Ingredients
metric imperial
- 3-6 red skin potatoes
- 2 litres of ground nut oil or sunflower oil
- 2 tbsp gojuchang
- 2 tbsp agave syrup
- 2 tbsp soy sauce
- 4 tbsp brown sugar
- 2 garlic cloves crushed
- Knob of ginger finely chopped
- 2 spring onions
- 1 tbsp chopped peanuts
- 1 tbsp crispy shallots
- Sprinkle of sesame seeds
Method
- Peel or don’t peel your spuds and cut into skinny-ish fries.
- Place the fries in a saucepan with enough cold water to cover. Add salt to the water and then heat.
- Cook until tender but still with a bite to them. Around 7-10 minutes. This may vary dependent on size.
- Drain off the water carefully as not to break up the fries.
- Get your oil on the hop in a large saucepan on a medium-high heat.
- Whilst you fries cool slightly, finely chop your garlic and ginger and add to a saucepan with the following glaze ingredients - gojuchang, agave syrup, soy sauce and brown sugar.
- Get you glaze on the heat on low-medium so that all the gorgeous ingredients start to melt and blend together.
- When your oil is hot, we are looking for 140°C, place a few fries in at a time and cook until they are hard on the outside but still with not much colour.
- Use a paper towel to absorb any excess oil.
- Once all the fries are fried, turn the heat up on the oil, we are looking for 180°C-190°C.
- In this time, chop your peanuts and spring onions ready to garnish your fries.
- Again, carefully and slowly fry off your fries until they become golden (this is where you want to see that golden colour) and drain off onto paper towel again.
- When they are all fried, season with salt and remove the paper towel.
- Pour some of your glaze over the fries and give them a good toss to get them coated in that sweet, sticky and spicy sauce.
- Plate them up and sprinkle with your sliced spring onions, shallots, peanuts and sesame seeds. Enjoy!