French Fries with Korean-flavored Sauce

Steps

How to make it

Prep 18 min · Cook 16 min

1. Use 200 g frozen fries (or cut potatoes into thick sticks about 1 cm square). Soak in cold water 10 minutes to remove surface starch, drain, and pat completely dry with paper towels (dry surface reduces oil splatter).
2. In a small bowl, mix 1.5 Tbsp Korean chili paste, 1 Tbsp honey, and a pinch of salt into a Korean dipping sauce; set aside.
3. Pour enough oil into a fryer and heat over medium heat to 160°C (thermometer steady). Fry fries in batches without stacking.
4. First fry about 5 minutes until slightly soft and pale yellow. Drain and rest on a rack 5 minutes (lets interior moisture escape for a crisper second fry).
5. Raise oil temperature to 190°C. Return fries and fry about 2 minutes until golden and crisp with a hollow tap sound.
6. Drain oil and toss hot fries with a pinch of salt.
7. Plate and drizzle or serve with the Korean dipping sauce; sprinkle with chopped scallions and sesame seeds and serve hot.

Tips & storage

Make it easier

• Mix the seasonings completely before cooking to ensure even flavor distribution.
• A hot pan with hot oil is key to locking in juices and flavor.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Best enjoyed on the day it is made; refrigerate components separately when possible.

Substitutions

Optional add-ins