Korean tornado fries
Our glazed twister fries are an ode to the popular Korean street food classic hoeori gamja (tornado potatoes).
- 600g of curly fries
- 1/2 tsp flaky sea salt
- 1 tbsp of sesame seeds, ideally a mix of black and white, toasted, to serve
- 1 spring onion, finely sliced, to serve
- 1/2 red chilli, sliced, to serve
- 2 tbsp of gochujang
- 1 tbsp of light soy sauce
- 1 tbsp of honey
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1 small garlic clove, finely grated
- 1 tsp ginger, finely grated (about a small thumb's worth)
- Preheat the oven to 200°C. Spread out the fries in a single layer on a large baking tray. Cook according to the packet instructions, leaving them in for an extra couple of minutes to make sure they are deep golden and crisp, turning halfway. Remove from the oven, transfer to a large bowl and season with the sea salt
- Meanwhile, combine all the glaze ingredients in a small saucepan and warm gently over a low heat for 1-2 minutes, stirring continuously, until glossy and slightly thickened. Add 1-2 tablespoons of water to achieve a pourable but sticky consistency – the glaze should coat the back of a spoon
- Drizzle the glaze over the fries and toss delicately to coat. Arrange on a platter and scatter over the toasted sesame seeds, spring onions and chilli
Curly fries get tossed in a warm glaze made from gochujang, honey, garlic and ginger. Spread out the fries in a single layer on a large baking tray.
Cook per to the packet instructions, leaving them in for an extra couple of minutes to make sure they are deep golden and crisp, turning halfway. Remove from the oven, transfer to a large bowl and season with the sea salt Meanwhile, combine all the glaze ingredients in a small saucepan and warm gently over a low heat for 1-2 minutes, stirring continuously, until glossy and slightly thickened.
Add 1-2 tablespoons of water to achieve a pourable but sticky consistency – the glaze should coat the back of a spoon Drizzle the glaze over the fries and toss delicately to coat. Arrange on a platter and scatter over the toasted sesame seeds, spring onions and chilli
