Namdaemun Tornado Potato Street-Food Video
Public street-food footage showing Korean tornado potatoes; the written recipe source supplies the ingredient guidance.
Official cooking video · MUKKEBI Street food · YOUTUBEHoeori Gamja: Korean Spiral Tornado Potato Skewers (4)
A Korean street snack made by spiraling whole potatoes onto skewers and frying them crisp. Sharp knives and hot oil require careful adult handling.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Wash and scrub four potatoes, then dry them completely. Prepare four long food-safe skewers and a non-slip cutting board.
- 02
Insert a skewer lengthwise through each potato. Steady the potato and carefully cut at an angle while rotating it to make a spiral around the skewer; keep fingers clear of the blade.
- 03
Gently spread the spiral along the skewer without breaking it. Dust lightly with cornstarch and shake off excess.
- 04
Use a deep, stable pot, filling it no more than halfway with oil. Heat to about 170°C (340°F) with a thermometer; never leave hot oil unattended.
- 05
Carefully lower one or two completely dry skewers at a time. Fry until lightly golden and crisp, then lift out with tongs and drain on a rack.
- 06
Sprinkle with salt and serve with ketchup if desired. Allow the food and skewer to cool before eating, especially for children.
Helpful source links
Before you cook
Dry potatoes thoroughly before frying. Never leave frying oil unattended or add water to hot oil. Adults should handle knives and hot oil; check allergen labels on packaged sauces. Refrigerate leftovers promptly after cooling; crispness may decrease.
Image & source credits
These illustrations stand in for food photos.
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