Crispy Spiral Korean Tornado Potato on a Stick

Be the first to rate

(No Ratings Yet)

Loading...

The iconic Korean street snack is a whole potato spiraled thin on a skewer, deep-fried until shatteringly crisp, and brushed with a buttery sweet-spicy seasoning. Sold by vendors near subway stations and night markets, it's pure handheld comfort food you can build in your own kitchen with just oil, heat, and a steady hand.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 52 gCarbs
• 4 gFiber
• 5 gSugar
• 6 gProtein
• 520 mgSodium
• 820 mgPotassium
• 60 mgCalcium
• 2.5 mgIron
• 18 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the potatoes

• 4 large russet potatoes (about 9 oz each), scrubbed and patted dry
• 4 long flat wooden or metal skewers
• 6 cups vegetable or canola oil, for frying
• 1 tbsp cornstarch, for dusting

For the Korean sweet-spicy seasoning

• 3 tbsp unsalted butter, melted
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey or corn syrup
• 1 tsp soy sauce
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1 tbsp toasted sesame seeds
• 1 tsp fine sea salt

Directions

1. Insert a skewer lengthwise through the center of each potato, going all the way through so the ends stick out for safe handling.
2. Hold a sharp paring knife at a 45-degree angle and rotate the potato against the blade, cutting a continuous spiral from end to end without cutting through to the skewer; aim for thin, even slices.
3. Dust each potato lightly with cornstarch, then gently slide the potato down the skewer to stretch the spiral out into a long, accordion-like spring; set aside.
4. Heat the oil in a deep heavy pot to 350°F (175°C); the oil should be at least 3 inches deep to fully submerge each potato.
5. Lower one tornado potato at a time into the hot oil and fry for 8 to 10 minutes, turning occasionally, until deeply golden and crisp on the outside and tender inside.
6. Lift out with the skewer hooks or tongs and drain on a paper-towel lined rack for 30 seconds while you fry the remaining potatoes.
7. While still hot, brush each tornado potato generously with the melted butter so it drips between the spirals, then sprinkle all over with the gochujang-soy seasoning mix.
8. Serve immediately on the skewer with optional dipping sauces like cheese sauce, ranch, or extra gochujang on the side.

Cook’s Notes

• Choose long, evenly shaped russet potatoes so the spiral cuts cleanly and stretches uniformly along the skewer.
• If you own a tornado potato cutter machine, use it for fast, even spirals; otherwise a sharp paring knife and a steady rotating motion work great.
• Keep the oil between 340 and 360°F; oil that is too cool makes greasy chips, while oil that is too hot will brown the outside before the inside cooks.
• For a cheese variation, skip the gochujang mix and sprinkle 3 tablespoons of finely grated mozzarella and 1 tablespoon of parmesan over the buttered potato while still piping hot so the cheese melts between the spirals.
• Serve within 2 minutes of frying for the best crunch; the spirals lose their snap quickly as steam escapes.
• Soak the cut potatoes in cold water for 10 minutes if you have time, then dry very well, to get an even crisper fry.

You might also like

Asian

Gimbap Korean Rice Rolls

Asian

Nabak Kimchi Water Kimchi

Asian

Korean Dried Pollock Stew

Asian

Korean Spicy Beef and Vegetable Stew