Korean Kitchen Hacking: Perfect French Fries

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This is one of those constantly evolving recipes. I’ve been experimenting with ways of making the perfect french fry. I think I’m getting close.

INGREDIENTS
Potatoes, washed, sliced into french fries with the skins on or off
Salt
Vinegar
Crab Boil Seasoning (optional)
Oil for deep frying

1. Soak the sliced Potatoes in a bowl of cold Salted water for a while to leech out some of the starch. The water should look milky be the end.
2. Drain the Potatoes and place in a pot of boiling water with 1/2 cup of Vinegar and 1 Tbsp. of Crab Boil Seasoning. Boil for 15 minutes.
3. Drain the Potatoes and let them cool. Heat the oil carefully over medium to medium high heat.
4. Fry the Potatoes in the oil until they are crisp. I recommend using a fry screen to place over the pot to prevent oil splatter all over the place.
5. Take the Fries out of the oil and put them in a collander. Immediately season with Salt and serve.

NOTE: This process works even better if you freeze the parboiled fries before frying them.

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4 thoughts on “Korean Kitchen Hacking: Perfect French Fries”

  1. qFound a brief summary on vinegar drinks in Korea:

    “Demand for vinegar drinks products was boosted by the health and wellbeing trend, as well as by new product developments and promotional activities by manufacturers. Although they already existed as part of cooking vinegar lines, manufacturers succeeded in positioning vinegar drinks products as a healthier soft drinks alternative. They did so through aggressive marketing campaigns that emphasised their health benefits for consumers looking to loose weight, improve blood circulation and overcome fatigue. Combined with product upgrades that saw producers introduce new premium ingredients and flavour variants, this helped vinegar drinks to drive robust double-digit volume and current value growth in concentrates overall.”

    Blog post about vinegar drinks in Japan:

    http://touchingbeauty.spaces.live.com/blog/cns!B057E0CCB6A1600!3535.entry

    Reply
  2. Found a brief summary on vinegar drinks in Korea:

    “Demand for vinegar drinks products was boosted by the health and wellbeing trend, as well as by new product developments and promotional activities by manufacturers. Although they already existed as part of cooking vinegar lines, manufacturers succeeded in positioning vinegar drinks products as a healthier soft drinks alternative. They did so through aggressive marketing campaigns that emphasised their health benefits for consumers looking to loose weight, improve blood circulation and overcome fatigue. Combined with product upgrades that saw producers introduce new premium ingredients and flavour variants, this helped vinegar drinks to drive robust double-digit volume and current value growth in concentrates overall.”

    Blog post about vinegar drinks in Japan:

    http://touchingbeauty.spaces.live.com/blog/cns!B057E0CCB6A1600!3535.entry

    Reply
  3. Yum. I love dokbokki. Not many Korean restaurants here in London serve it in the sticky spicy sauce though, but recently I discovered that you can buy the dok frozen here. And you can even buy prepared sauce to simmer them in, if you’re feeling lazy.

    Question: what’s the fried stuff they were serving at the stand? Since you started with a close-up of that, I thought you’d talk about that as well. Does it get the spicy sauce treatment too?

    I’m looking forward to the next installment of Seoul Food. Keep up the good work.

    Reply

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