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Cheesy Gochujang Potato Balls

with Spicy Bulgogi Sauce β†’

These adorable lil’ balls take just 20 minutes to come together

By

Hanna Seabright, @hanseabright

20 min
serves 4

Equipment

  • mixing bowl
  • potato masher
  • frying pan
  • spatula

Ingredients

Spicy Bulgogi Sauce

Spicy Bulgogi Sauce

$13

  • 1 Omsom Spicy Bulgogi 
  • 4 large russet potatoes, quartered and boiled 
  • 1 cup cornstarch 
  • Mozzarella cheese, cubed 
  • 1/4 cup neutral oil for frying
  • 2 tbsp. salt 

Serve with:

Serve with ketchup or your fave hot sauce!

Instructions

Prep your potatoes!

  1. Cut potatoes in quarters and boil potatoes in salted water for ~15 min, until tender. (Pro tip: you know potatoes are done when you can pierce them with a fork!) 
  2. Once cooled, mash potatoes until they are completely broken down. Add Omsom sauce, cornstarch, and salt, then stir to combine.


Let’s get cooking!

  1. Take 1/2 cup of potato mixture and flatten into a disc, approximately 4’’ by 2’’. Make an indentation in middle by pressing down lightly with fingers, then add cheese. Push sides of mixture on top of cheese, roll lightly between hands, then flatten again into disc. 
  2. Heat oil over medium high heat and fry potatoes, approximately ~2 min per side until golden and crispy. Enjoy!
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