0 In a bowl, combine the sugar, white vinegar, salt, and water. Mix well until most of the sugar and salt has dissolved. Set aside.
3 Wash the potatoes and pat dry. Slice the potatoes into 1/4 inch thick strips.
2 Place the sliced potatoes into a air tight container. Pour the brine over the potatoes until fully submerged. Cover and place in the fridge overnight, at least 12 hours or preferably 24 hours.
1 Remove from fridge and drain the potatoes well. Lay the drained potatoes on a bed of papertowels and pat dry.
4 In a deep pot, heat up the frying oil to 325°F / 163°C. Fry the potatoes in batches for 4-5 minutes, making sure not to overcrowd the pot. The potatoes should not be browning at this stage because it will be double fried. Remove and place on a wire rack or paper towels to drain. Repeat this step for the rest of the potatoes.
6 Turn the heat up until the oil reaches 375°F / 190°C. Fry the partially cooked potatoes in batches for 1 minute or until golden brown. Remove and place on wire rack or paper towels to cool. Sprinkle with a pinch of flakey salt or regular salt, to taste. Repeat this step until all potatoes are cooked.
5 Serve immediately with dipping sauce and enjoy!
Gochujang Mayo Dipping Sauce
8 In a bowl, combine the gochujang, gochugaru, sugar, mayo, garlic, sesame oil, and rice vinegar. Mix well until thoroughly combined.
