Dark Korean Fries

Dark Korean Fries have taken the world by storm, and for good reason. These crispy, flavorful fries are packed with an irresistible umami punch that dances on your taste buds. Picture yourself taking a bite: the crunch of the fry, the rich flavors of garlic and soy sauce mingling with the warmth of gochujang, all while a hint of sesame oil wafts through the air. fun spooky pretzel bites It’s the kind of dish that makes you want to throw a party just to share it.

Now, let me take you back to that one rainy Saturday evening when I first made Dark Korean Fries. My friends were due for a movie night, but I wanted to elevate our usual popcorn routine. As I pulled these beauties out of the oven and drizzled them with spicy mayo, their eyes lit up like kids in a candy store. The laughter and compliments that followed made me realize this recipe was destined for stardom. For more inspiration, check out this Korean Twisted Donuts Kkwabaegi recipe.

Everyone went nuts over these fries! They practically disappeared within minutes.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: delicious portobello mushroom sliders.

• Potatoes: Use starchy potatoes like Russets for the best crispy texture.
• Gochujang: This fermented chili paste adds depth and heat; it’s essential for authentic flavor.
• Soy Sauce: Opt for low-sodium soy sauce to control saltiness while enhancing umami.
• Garlic Powder: Freshly ground is best; it adds a wonderful aroma and flavor.
• Sesame Oil: Just a splash will give your fries that nutty kick we all love.
• Mayonnaise: Use this as a base for your spicy dipping sauce; it balances the flavors perfectly.
• Sriracha: A drizzle of this hot sauce will kick things up a notch.
• Green Onions: Chopped green onions add freshness and color, don’t skip them!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare Your Potatoes: Start by preheating your oven to 425°F (220°C). Wash and peel your potatoes, then cut them into thin strips resembling classic fries.

Toss Them in Flavorful Goodness: In a large bowl, mix together gochujang, soy sauce, garlic powder, and sesame oil. Toss your potato strips until they’re well coated in this vibrant mixture.

Spread Them Out on a Baking Sheet: Line a baking sheet with parchment paper for easy cleanup. Spread your seasoned fries in a single layer on the sheet; this helps them crisp up nicely.

Bake Until Golden Brown: Bake those babies in the oven for about 25-30 minutes or until golden brown. Flip them halfway through to ensure even cooking, nobody likes soggy fries!

Create Your Spicy Mayo Dip: While waiting for them to bake, mix mayonnaise with sriracha in a small bowl until smooth. Adjust spice level according to your preference; more sriracha means more fun!

Garnish and Serve Hot!: Once your fries are done baking, sprinkle chopped green onions over the top before serving with your spicy mayo dip on the side. Get ready for compliments galore!

Now that you have mastered Dark Korean Fries, get ready to wow family and friends with this culinary delight!

Perfecting the Cooking Process

Start by frying your potatoes until golden brown, then toss them in the sauce for maximum flavor. This order ensures that every fry is coated perfectly and maintains its crunchiness.

Add Your Touch

Feel free to swap regular potatoes for sweet potatoes or add toppings like green onions and sesame seeds. sweet chocolate peanut butter snack Each variation brings a new twist to the classic Dark Korean Fries.

Storing & Reheating

Store leftover fries in an airtight container in the fridge. Reheat in the oven at 375°F to restore crispiness, avoiding microwaves which can make them soggy.

I remember the first time I made these fries at a family gathering; everyone was raving about them! They disappeared faster than I could say “Dark Korean Fries,” leaving me both proud and slightly annoyed that I didn’t keep some for myself.

FAQ

What are Dark Korean Fries?

Dark Korean Fries are crispy fried potatoes tossed in a savory sauce featuring gochujang, soy sauce, and sesame oil. savory miso glazed carrots.

Can I make these fries healthier?

Absolutely! You can bake the fries instead of frying them for a lighter version with less oil.

What goes well with Dark Korean Fries?

These fries pair excellently with kimchi, pickled vegetables, or any spicy dipping sauce you enjoy!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Dark Korean Fries

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• Author: Samuel Cullingham
• Total Time: 45 minutes
• Yield: Serves 4

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Description

Dark Korean Fries are a delicious fusion of flavors that elevate traditional fries to a new level. Crispy on the outside and tender on the inside, these fries are tossed in a savory blend of gochujang, soy sauce, and garlic, delivering an irresistible umami experience. Perfect as a snack or side dish for gatherings, they’re sure to impress your guests and leave them craving more.

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Ingredients

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• 2 large Russet potatoes (about 500g)
• 2 tbsp gochujang
• 1 tbsp low-sodium soy sauce
• 1 tsp garlic powder
• 1 tsp sesame oil
• ¼ cup mayonnaise
• 1 tbsp sriracha (adjust to taste)
• 2 green onions, chopped

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Instructions

1. Preheat the oven to 425°F (220°C). Wash and peel the potatoes, then cut them into thin strips resembling classic fries.
2. In a large bowl, combine gochujang, soy sauce, garlic powder, and sesame oil. Toss potato strips until evenly coated.
3. Line a baking sheet with parchment paper and spread seasoned fries in a single layer.
4. Bake for 25-30 minutes or until golden brown, flipping halfway through for even cooking.
5. While baking, mix mayonnaise and sriracha in a small bowl to create a spicy dip.
6. Garnish baked fries with chopped green onions before serving with spicy mayo on the side.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Snack
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: Approximately 125g
• Calories: 220
• Sugar: 2g
• Sodium: 300mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 5mg