Korean Chilli Garlic Potato Balls

Ingredients

• 4 potatoes (Boiled and mashed completely)
• 1 cup corn flour (Used to form the potato-ball dough)
• 0.5 tsp salt (For the potato dough)
• 1 tbsp chilli powder
• 1 tsp chilli flakes
• 2 tbsp spring onions
• 1 tbsp sesame seeds
• 1 tsp salt (For the chilli-garlic seasoning)
• 2 tsp garlic
• 1 tsp soy sauce
• 2 tbsp oil (Pour hot over the assembled potato balls)
• water (For boiling the potato balls and cooling them; amount not specified)

Steps

1. 1

   Boil the potatoes until tender, then place them in a bowl and mash them completely until smooth.

2. 2

   Add the corn flour and 1/2 teaspoon salt to the mashed potatoes. Mix well, then knead the mixture for 4 to 5 minutes to form a cohesive dough.

3. 3

   Shape the dough into small balls.

4. 4

   Place the potato balls in boiling water. Cook until they rise and float to the surface.

5. 5

   Remove the floating potato balls from the boiling water and place them in cold water for 3 to 4 minutes.

6. 6

   Transfer the cooled potato balls to a bowl. Add the chilli powder, chilli flakes, spring onions, sesame seeds, 1 teaspoon salt, garlic, and soy sauce.

7. 7

   Heat the oil until hot, pour it over the potato balls and seasonings, and mix everything well so the balls are evenly coated.

Notes

The source does not specify the number or size of balls, the potato boiling time, or the oil-heating temperature. It lists salt twice; both quantities are preserved separately, with the first used in the dough and the second used in the final seasoning.

Nutrition per serving

• appetizer
• snack
• vegetarian
• East Asian-inspired
• boiled
• chilli garlic
• potato
• chewy