Trying Korea's Most Famous Street Foods – Ultimate Taste Test!

Ingredients

• 2 large Russet Potatoes (peeled; about 300 g each)
• 2 L Vegetable Oil (high smoke‑point oil for deep frying)
• 1 tsp Salt (for seasoning)
• 1 tsp Korean Chili Flakes (Gochugaru) (adds mild heat and color)
• 0.5 tsp Garlic Powder (optional for extra flavor)
• 0.5 tsp Sugar (balances the spice)
• 0.25 tsp Black Pepper (freshly ground)
• 1 piece Metal Skewer (about 80 cm long; metal preferred for heat resistance)

Instructions

1. Peel and Trim Potatoes

   Wash the potatoes, peel them, and cut off a small slice from each end so they sit flat on the cutting board.

   Time: PT5M

2. Create the Spiral on a Skewer

   Thread each potato onto the metal skewer (centered). Using a spiralizer or a mandoline with a julienne blade, slice the potato lengthwise while it rotates on the skewer, creating a continuous ribbon that wraps around the stick.

   Time: PT10M

3. Soak to Remove Starch

   Place the spiraled potatoes in a large bowl of cold water for 5 minutes, changing the water once, to remove excess starch.

   Time: PT5M

4. Dry the Potato Ribbons

   Drain the water and pat the potato ribbons completely dry with paper towels.

   Time: PT3M

5. Heat Oil to Frying Temperature

   Fill the deep fryer or pot with vegetable oil (enough to fully submerge the skewer) and heat to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

6. Fry the Potato Tornado

   Carefully lower the skewer with the potato ribbon into the hot oil. Fry for 3–4 minutes, turning gently, until the potato is golden‑brown and crisp.

   Time: PT4M

   Temperature: 180°C

7. Drain and Salt

   Using tongs, lift the skewer and let excess oil drip back into the pot. Transfer the tornado to a plate lined with paper towels and sprinkle with a pinch of salt while still hot.

   Time: PT2M

8. Season with Korean Spice Mix

   In a small bowl combine salt, gochugaru, garlic powder, sugar, and black pepper. Sprinkle the mixture over the fried tornado and toss gently to coat evenly.

   Time: PT2M

9. Serve Hot

   Place the finished potato tornado on a serving platter. Cut into bite‑size sections if desired and serve immediately, optionally with a soy‑based dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

3g

Carbohydrates

30g

Fat

12g

Fiber

3g