Gil-gamja: The Viral Korean Street Food, Crispy & Chewy Potato Fries
Gil-gamja is the hottest viral korean street food recipe right now. If you have ever watched a Korean mukbang, you might have already seen these incredibly crispy and chewy korean potato fries. They are so popular in Korea that people are willing to wait in line for over two hours just to get a taste. The contrast between the crunchy exterior and the chewy interior is what makes Gil gamja a social media sensation.
You do not have to feel sad just because you are not in Korea. This korean street food recipe is actually very simple and easy to make at home with basic ingredients! Even many Koreans who live far from Gangneung or hate waiting in long lines have started making korean fried potao balls in their own kitchens. The best part is that Gil gamja is a completely gluten free snack that anyone can enjoy. Let’s make this viral korean street food recipe together.
What is Gil-gamja?
Gil gamja is currently one of the trendiest snacks in South Korea. You might know Korean stir fried potato Banchan but it’s not like a stir fried potato side dish. It is made by frying a dough consisting only of potatoes and starch without any flour, resulting in a unique texture that is crispy on the outside and moist yet chewy on the inside. While it is often served as round potato fry balls, some versions of this korean street food recipe wrap the dough around a sausage, similar to a Korean corn dog.
Gil-gamja Restaurant: Gangneung Gil gamja
The original home of Gil gamja is located near the Central Market in Gangneung. These days, people wait for 90 minutes to over 2 hours just to eat these viral korean fried potatoes.
- Operating Hours: Every day (10:30 am – 7:30 pm, no holidays)
- Location: 10-4, Jungang-sijang 2-gil, Gangneung-si, Gangwon-do, Republic of Korea
Why Gil gamja is the Best Gluten Free Snack
Ingredients for Homemade Gil gamja
To make this authentic recipe of korean street food, gather these four basic ingredients. Keeping it simple is the secret to perfect korean potato fries.
- Potato: 150 g
- Water: 80 ml
- Tapioca starch: 40 g (Essential for the chewy texture)
- Salt: 1/3 tsp
Ingredient Substitutions
Many people substitute tapioca starch withpotato starch for this recipe of korean street food. However, do not use cornstarch as it will not provide the same result for your Gil gamja.
Recommended Sauces for Gil gamja
Step-by-Step Gil-gamja Recipe
Follow these steps to recreate this viral korean street food recipe in your own kitchen.
1. Prep the Potatoes
Peel the potato and cut it into 4 even pieces to ensure they blend easily for your Gil gamja dough.
2. Blend until Smooth
Add the potato, water, and salt to a blender. Blend until the mixture is completely smooth. This liquid base is what makes Gil gamja so light and airy compared to other korean potato fries.
3. Microwave the Base
Transfer the mixture to a microwave-safe container. This is a crucial step in this korea’s street food recipe:
- Microwave for 30 seconds at a time.
- Take it out and stir in between.
- Repeat for about 3–4 rounds until the mixture becomes thick and sticky.
4. Knead with Tapioca Starch
Once the dough is cooked, add the tapioca starch. Knead well until no dry starch is visible. This kneading process is what gives your korean potato fries their famous bite. If the dough feels too stiff for your Gil gamja, add a tiny splash of water and knead again until the consistency is right.
5. Pipe and Fry
Transfer the dough into a piping bag. Heat oil to 170°C (340°F). Pipe the dough directly into the oil, cutting it with scissors as you go, and fry your Gil gamja until they are golden brown and extra crispy.
Pro Tips for Crispy & Chewy Korean Potato Fries
- Temperature Control: Make sure the oil is exactly 170°C. If it is too cold, the Gil-gamja will be greasy. If it is too hot, it will burn before the inside gets chewy.
- Starch Choice: Tapioca starch is the secret to making the inside of your korean potato fries perfectly chewy.
- Dough Consistency: If you microwave the potato mixture too long and it becomes too dry, simply add a little water while kneading. You can check the ideal consistency in the cooking video attached to this Gil gamja blog post.
Explore More Korean Street Food Recipes
If you enjoyed making this easy Gil gamja recipe, check out these other popular dishes:
Mozzarella Corn Dog
Did you struggle making corn dog dough before? This recipe lets you make a delicious corn dog in under 15 minutes using just bread. It is crispier and tastier than store-bought ones!
15Min Korean Mozzarella Corn Dog Recipe: No Yeast, No Batter
Buldak Omelet
This is a fusion Buldak dish that started in Malaysia and spread to the korea’s street food recipe scene. It features a savory omelet topped with spicy Buldak noodles, cheese, and sausage.
Buldak Omelet
FAQ about Gil gamja
Gil-gamja: The Viral Korean Street Food, Crispy & Chewy Potato Fries
Equipment
Instructions
- Peel the potato and cut it into 4 pieces.
- Add the potato, water, and salt to a blender and blend until completely smooth.
- Microwave: Transfer the mixture to a microwave-safe container.* Microwave for 30 seconds at a time, stirring in between, for about 3–4 rounds, until the mixture becomes thick and sticky.
- Once the dough is cooked, add the tapioca starch and knead well until no dry starch is visible.* If the dough feels too stiff, add a little water and knead again.
- Transfer the dough into a piping bag.
- Heat oil to 170°C (340°F).
- Pipe the dough directly into the oil, cutting it with scissors as you go, and fry until golden and crispy.
- Serve with ketchup or mayonnaise.
