Boil the peeled and chopped potatoes in salted water for about 15 minutes until they are very tender. Drain.
Mash the warm potatoes into a smooth puree. Add the potato starch, mix, and then knead.
Gradually add the hot water and knead by hand until a soft, smooth dough is formed.
Divide the dough into small pieces and shape them into thick noodles. Plunge them into boiling water and cook for 5 to 8 minutes, depending on their size.
Immediately transfer the cooked noodles into a bowl of cold water to stop the cooking; this step is crucial for achieving a chewy texture.
In a bowl, combine the finely chopped garlic, sliced green onion, gochugaru, and sugar. Heat the oil until very hot and pour it over the mixture. Stir in the soy sauce and rice vinegar.
Drain the noodles from the cold water and add them to the sauce. Toss well to coat completely, then garnish with sesame seeds and extra green onions before serving.
Cook it hands-free.
Open this recipe in Mise for full-screen steps, a photo for each one, and built-in timers — no scrubbing through the video.
Open in Mise →