Place the Spunta potatoes in the large saucepan, cover with salted water, and boil until completely tender, about 20 minutes.

Drain the cooked Spunta potatoes thoroughly, then peel them while still warm.

Mash the peeled Spunta potatoes into a very smooth puree with the potato masher.

Add the salt and 150 g potato starch to the mashed potatoes, then mix until evenly combined.

Pour in 120 ml warm water gradually, then knead until a smooth, soft, pliable dough forms.

Divide the potato dough into several equal portions, then roll each portion into long thin ropes.

Place the shaped potato noodle ropes on the baking sheet, keeping them separated to prevent sticking.

Fill the large saucepan with salted water and bring it to a vigorous boil.

Lower the potato noodles into the boiling water and cook for 2 to 3 minutes, until they float.

Drain the cooked potato noodles, then rinse them briefly under hot running water to prevent sticking.

Combine the regular soy sauce, peanut butter, gochugaru, granulated sugar, fresh ginger, garlic, and spring onion in the mixing bowl.

Heat the neutral cooking oil in the small saucepan until it shimmers and begins to sizzle lightly.

Pour the hot oil over the peanut mixture, then stir carefully until the sauce is glossy and aromatic.

Add the cooked potato noodles to the spicy peanut sauce, then toss until every noodle is evenly coated.

Sprinkle the noodles with fresh coriander, then serve immediately while warm and chewy.