Ingredients:

For the Fries:

  • 4 large russet potatoes, peeled and cut into 1/4-inch fries
  • 2 quarts vegetable oil (for frying)
  • 1 tsp salt
  • 1/2 tsp black pepper

For the Korean Fire Mayo:

  • 1/2 cup mayonnaise
  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp sriracha
  • 1 tbsp honey
  • 1 tsp soy sauce
  • 1 tsp rice vinegar
  • 1 clove garlic, minced
  • 1/2 tsp sesame oil

For Garnish:

  • 2 green onions, thinly sliced
  • 1 tbsp toasted sesame seeds
  • 1/4 cup chopped fresh cilantro (optional)

Equipment:

  • Deep fryer or large heavy-bottomed pot
  • Thermometer (for oil temperature)
  • Mixing bowl
  • Whisk
  • Slotted spoon or spider strainer
  • Paper towels
  • Baking sheet

Instructions:

  1. Prepare the Fries:
    • Rinse the cut potatoes in cold water to remove excess starch. Soak in cold water for 30 minutes, then drain and pat dry thoroughly with paper towels.
    • Heat vegetable oil in a deep fryer or large pot to 325°F (165°C).
    • Working in batches, fry the potatoes for 5-6 minutes until pale and soft (do not brown). Remove with a slotted spoon and drain on paper towels.
    • Increase oil temperature to 375°F (190°C). Fry the potatoes again in batches for 2-3 minutes until golden and crispy. Drain on fresh paper towels, then season with salt and black pepper.
  2. Make the Korean Fire Mayo:
    • In a mixing bowl, combine mayonnaise, gochujang, sriracha, honey, soy sauce, rice vinegar, minced garlic, and sesame oil.
    • Whisk until smooth. Adjust spice level by adding more gochujang or sriracha to taste. Set aside.
  3. Assemble the Dish:
    • Place the hot fries on a serving platter or baking sheet.
    • Drizzle or dollop the Korean fire mayo over the fries, or serve it as a dipping sauce on the side.
    • Sprinkle with green onions, toasted sesame seeds, and cilantro (if using).
  4. Serve:
    • Serve immediately while the fries are hot and crispy.

Tips:

  • For a spicier kick, increase the gochujang or sriracha.
  • If you prefer oven-baked fries, toss potatoes with 2 tbsp oil, season, and bake at 425°F (220°C) for 25-30 minutes, flipping halfway.
  • Store leftover sauce in an airtight container in the fridge for up to 1 week.

Serving Size:

  • Serves 4 as a side dish or appetizer.