Korean tornado fries
- Side
- 4
- 30 minutes
Our glazed tornado fries are an ode to the popular Korean street food classic hoeori gamja (tornado potatoes). Lamb Weston Twister Fries are tossed in a warm glaze made from gochujang, honey, garlic and ginger – a delightfully spicy, sour, sweet and fragrant finish. Great for sharing.
Ingredients
Metric
Imperial
FRIES
- 600g of Lamb Weston Twister 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
GOCHUJANG GLAZE
- 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)
Method
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
- 600g of Lamb Weston Twister Fries
- 1/2 tsp flaky 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
- 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)
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
- 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
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