Korean Chewy Potato Balls
Sweet, spicy, savoury, umami: these Korean chewy potato balls are an absolute flavour and texture bomb ♡
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Korean Chewy Potato Balls
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servings
4
prep time
20 min
cook time
10 min
Ingredients
Potato Noodles
- 3 potatoes, boiled
- 1/2 cup glutinous rice flour
- 1/2 cup cornstarch
- salt to taste
Chilli Sauce
- 1 tbsp red chilli flakes
- 1 tbsp red chilli powder
- 1 tbsp roasted sesame seeds
- 2 tbsp spring onions
- 3 cloves garlic, thinly siced
- 3 tbsp neutral oil
- 1 tbsp soy sauce
- 1/2 tbsp vinegar (or lemon juice)
- 1/2 tbsp honey
- 1/4 tsp msg
- salt to taste
Instructions:
- Boil & mash the potatoes: Boil the potatoes, drain and let them cool. Mash them until mostly smooth, I like to pass them through a sieve for a finer texture but a few small lumps are fine.
- Make the dough: Add cornstarch, glutinous rice flour and salt to the mashed potatoes. Using chopsticks or a fork, mix until it comes together into a rough dough. Transfer to a clean surface and knead gently till you get a soft, slightly sticky but manageable dough.
- Shape the dough: Lightly dust the surface with cornflour. Divide the dough into smaller portions and roll each portion into a log. Cut into small pieces, keeping everything lightly dusted to prevent sticking. Shape as desired, roll into smooth balls or gently press the centre of each ball to form a button shape.
- Cook the potato balls: Bring water to a boil, add the shaped dough pieces and cook till they float to the surface. Remove and transfer immediately to ice cold water to maintain their chewy texture. Drain and set aside.
- Make the chilli oil sauce: In a bowl, combine red chilli powder, red chilli flakes, chopped spring onions, thinly sliced garlic, roasted sesame seeds and MSG. Heat oil till hot and pour it over the mixture. Mix and then add soy sauce, vinegar, honey and salt to taste. Mix well.
- Mix & serve: Add the cooked potato balls to the sauce and toss until evenly coated, enjoyy!
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