Korean Tornado Potatoes
Crispy spiral-cut potatoes skewered and fried until golden, then tossed with gochujang mayo and scallions. A fun, shareable Korean street snack that's ready in under 30 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 4g
Ingredients
- 2 large (about 1 lb) russet potatoes
- 2 cups vegetable oil, for frying
- 2 tablespoons gochujang (Korean red chili paste)
- 3 tablespoons mayonnaise
- 3 stalks scallions, chopped
- ½ teaspoon salt
Instructions
- 1
Pat the potatoes completely dry with paper towels, rubbing all sides — this helps them crisp up during frying.
- 2
Insert a metal skewer lengthwise through the center of the first potato, from one end to the other, pushing it all the way through.
- 3
Rotate the potato a quarter turn (90 degrees) and insert the second skewer through the center the same way, so the two skewers form a cross.
- 4
Using a sharp knife, cut the potato in a spiral around the skewers, slicing straight down about 1/4 inch deep and spiraling around the whole potato without cutting all the way through — like a continuous ribbon.
- 5
Gently pull the skewers apart slightly so the potato opens up into a loose spiral shape, still held together at the core.
- 6
Repeat steps 2–5 with the second potato.
- 7
In a small bowl, whisk together the gochujang and mayonnaise until smooth and no streaks remain.
- 8
Pour 2 cups of vegetable oil into a deep, heavy-bottomed pot or Dutch oven and heat over medium-high heat until a wooden skewer inserted in the oil sizzles immediately, about 5–7 minutes.
- 9
Carefully lower the first spiral potato (still on its skewers) into the hot oil, holding the tops of the skewers so it doesn't splash.
- 10
Fry for 8–10 minutes, turning it every 2 minutes with tongs or by rotating the skewers, until all the visible surfaces turn golden brown and crispy.
- 11
Lift the first potato out with tongs and place it upright in a bowl lined with paper towels to drain.
- 12
Repeat with the second potato, frying for 8–10 minutes until golden brown and crispy.
- 13
Remove the skewers from the first potato and place it on a serving plate.
- 14
Drizzle the gochujang mayo evenly over the spiral potato, coating as much of the surface as you can reach.
- 15
Sprinkle half of the chopped scallions and 1/4 teaspoon of salt over the first potato.
- 16
Remove the skewers from the second potato and place it on the same plate or a second plate.
- 17
Drizzle the remaining gochujang mayo over the second potato and top with the remaining scallions and 1/4 teaspoon of salt.
- 18
Serve immediately while still hot and crispy.
Tools you’ll need
- chef's knife
- cutting board
- 2 long metal skewers (at least 10 inches each)
- paper towels
- small bowl
- whisk
- deep heavy-bottomed pot or Dutch oven
- cooking thermometer (optional but helpful)
- wooden skewer for testing oil (or wooden spoon)
- tongs
- serving plate
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