Make the Potato Noodle DoughPeel and cut 3 medium potatoes into chunks.Boil in salted water until completely fork tender, about 12 to 15 minutes.Drain well, then mash until very smooth while still hot.Add potato starch gradually, starting with 1 cup, mixing until a soft dough forms.Add 1-2 tbsps of warm water at a time.Knead gently until the dough is smooth, elastic, and no longer sticky. Add more starch 1 tablespoon at a time if needed.The dough should feel similar to gnocchi dough but bouncier and more elastic.

Shape the Noodle DonutRoll the dough into a long thick rope.Cut evenly into pieces, roll into balls, press down, pierce with a chopstick for the donut shape. Smooth the seam with damp fingers to prevent cracking.

Boil the Potato NoodlesBring a large pot of water to a gentle boil.Carefully lower the noodle donut into the water.Boil until the donut floats and looks slightly translucent, about 2 to 3 minutes.Remove with a slotted spoon and transfer directly to a bowl.Do not overcook or the noodles will lose their bounce.

Cook the Minced BeefHeat a pan over medium heat with a small amount of oil.Add minced beef and break it up finely.Season with oyster sauce, chicken bouillon, and pepper. Cook until deeply browned and savory.

Make the Chili Oil SauceHeat up ¼ cup of vegetable oil on the stove. In a heat safe bowl, combine all ingredients: minced garlic, green onions, ginger, thai chilis, cilantro, gochugaru, sesame seeds, sesame oil, soy sauce, black vinegar, sugar. Carefully pour hot oil over and mix. Mix in warm chicken broth. The sauce should be spicy, savory, and slightly tangy. Adjust to your preference.

Assemble the DishPour the chili oil sauce over the hot potato noodle donut.Top with the minced beef.Gently toss or spoon sauce over the noodles to coat evenly.Finish with green onions, cilantro, or fried shallots if desired.