Crispy-Chewy Potato / Gilgamja

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Crispy-Chewy Potato / Gilgamja

Side · Appetizer · Korean25 min(Prep 10 min + Cook 15 min) · 350 kcal per serving · 2 servings · Easy

Gilgamja, the viral Korean potato snack — crisp outside, chewy inside. Few ingredients, easy to pull off, and impossible to stop eating once you start.

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kattyanneru/かっちゃんねる58 recipes · 450 cooked

Instructions

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  1. Peel and eye the potatoes, then cut into 8 pieces each.Uses: PotatoWatch the video from 1:04
  2. In a food processor, combine the potatoes, salt, and water and process to a paste.Uses: Potato, Salt, WaterWatch the video from 1:22
  3. Place the potato paste in a frying pan, stir with a spatula over medium heat, and cook off the moisture. Use low to low-medium heat to avoid scorching.Watch the video from 1:39
  4. Once the moisture is gone and the potato starch makes the mixture sticky, turn off the heat, add potato starch, and combine. Adjust with more starch if loose.Uses: Potato starchWatch the video from 2:16
  5. Transfer the dough to a piping bag and snip off the tip.Watch the video from 2:33
  6. Add 1cm of oil to a frying pan and heat to 160°C (320°F) over medium heat.Uses: Frying oilWatch the video from 2:56
  7. Pipe the dough into the oil, snipping with scissors. Don't overcrowd the pan.Watch the video from 3:14
  8. Fry until evenly golden brown and drain.Watch the video from 3:47
  9. Plate up and serve with ketchup or your sauce of choice.Uses: KetchupWatch the video from 4:40

Tips

  1. 1

    油の温度が高すぎると破裂する恐れがあるので注意する。

  2. 2

    少量の油でも美味しく作れます。

  3. 3

    生地が緩い場合は片栗粉で調整してください。

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