Name: Spicy Potato Noodles Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1.1 pounds russet potato, peeled and cut into 1-inch pieces (gold potato can be used too); ½ teaspoon salt; 1½ cups potato starch; ½ cup warm water; 2 tablespoons regular soy sauce; 2 tablespoons Chinese black vinegar; 2 tablespoons gochugaru (coarse or fine ground) or Chinese chili powder; 1¼ teaspoons granulated sugar; ⅛ teaspoon salt; 2 tablespoons garlic, minced; 1 stalk green onion, sliced; 3 tablespoons neutral oil (avocado, sunflower, grapeseed, etc.); ⅓ cup cilantro, roughly chopped

Ingredients

1.1 pounds russet potato (peeled and cut into 1-inch pieces; gold potato works too)

½ teaspoon salt

1½ cups potato starch

½ cup warm water

2 tablespoons regular soy sauce

2 tablespoons Chinese black vinegar

2 tablespoons gochugaru (coarse) or fine ground or Chinese chili powder

1¼ teaspoons granulated sugar

⅛ teaspoon salt

2 tablespoons garlic (minced)

1 stalk green onion (sliced)

3 tablespoons neutral oil (avocado, sunflower, grapeseed, etc.)

⅓ cup cilantro (roughly chopped)

Instructions

Step 1: Place the cut potatoes into a pot of boiling water and cook until fork tender, about 10 to 15 minutes.

Step 2: Drain the potatoes well and transfer to a heatproof mixing bowl. Add ½ teaspoon salt and mash with a fork until no lumps remain.

Step 3: While the potato mash is still hot, add the potato starch and mix thoroughly. If the dough isn’t too hot, knead it until it forms a cohesive, pliable dough. The warmth helps gelatinize the starch, making the dough stretchier and easier to shape.

Step 4: Add the warm water and mix until it is fully absorbed and the dough becomes almost smooth.

Step 5: Bring a pot of water to a boil and prepare a large bowl of cold water nearby.

Step 6: Divide the dough into 14 equal pieces and keep covered with a damp towel. Working with one piece at a time, roll each piece into ½ inch thick noodles.

Step 7: Gently place the noodles into the boiling water without overcrowding. Ensure the noodles are fully submerged to prevent breaking. Stir gently once added.

Step 8: Cook until the noodles float to the surface, then continue cooking for an additional minute. Remove and transfer to the cold water bowl. Repeat with remaining dough.

Step 9: To make the chili oil, combine soy sauce, black vinegar, gochugaru, sugar, salt, minced garlic, and green onion in a heatproof bowl. Heat the oil in a pan until smoking, then carefully pour over the mixture. Stir once cooled slightly.

Step 10: Drain noodles well and place in a large bowl. Toss with the prepared chili oil and chopped cilantro until evenly coated. Serve warm and enjoy!

Tips & Variations

Use gold potatoes if you prefer a slightly creamier texture, but russet potatoes give better dough consistency.

Adjust the amount of chili powder to taste for milder or spicier noodles.

For a nuttier flavor, try adding toasted sesame seeds to the chili oil mixture.

Keep dough covered with a damp towel to prevent it from drying out while shaping noodles.

FAQs

Can I use a different type of starch instead of potato starch?

Potato starch is preferred for its elasticity and texture in this recipe, but cornstarch can be a substitute. Keep in mind the texture and stretchiness may differ slightly.

How do I prevent the noodles from breaking?

Make sure to keep the noodles submerged fully in boiling water and avoid overcrowding the pot. Also, work with the dough while it’s warm since it is more pliable and easier to handle.