This Crispy Gochujang Potatoes side dish is inspired by the flavours of Korea. Get the recipe below.
If you're a fan of roasted potatoes and the bold flavours of Korea you're going to love this dish. It's a real fusion on different cuisines and I promise you're going to love it.
These golden, crunchy potatoes are tossed in a spicy-sweet gochujang glaze that balances heat and umami with a hint of sweetness.
It's the best of two worlds: the crispy comfort of classic roasted potatoes, elevated by the rich, fermented spice of Korean gochujang. They make an unforgettable side dish for Korean inspired BBQ tofu or as a dish in their own right for a light dinner or lunch.
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Ingredients
For these Crispy Gochujang Potatoes you'll need the following ingredients:
- Baby potatoes
- Vegetable oil
- Salt
- Pepper
- Gochujang
- Soy sauce
- Maple syrup
- Rice vinegar
- Sesame oil
- Garlic
- Sesame seeds
- Chives
- Coriander
Step-by-step Instructions
There are 4 simple steps to making this delicious dish:
- Step 1: toss the halved potatoes with oil, salt and pepper until evenly coated and spread them in a single layer on a baking sheet.
- Step 2: roast the potatoes for 30 - 35 minutes, flipping halfway through, until the potatoes are crispy on the edges and fork tender inside.
- Step 3: while the potatoes roast, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil and minced garlic in a small saucepan. Heat over a medium-low heat until thickened and glossy.
- Step 4: once the potatoes are done, transfer to a large bowl, pour over the glaze and toss them to coat evenly.
- Step 5: tip onto a serving plate and sprinkle over the sesame seeds and chopped chives.
- Step 6: finally garnish with the coriander before serving.
Hint: For extra crispy potatoes, parboil them for 5 minutes before roasting. Drain and toss them with the oil, salt and pepper before roasting. This helps roughen up the edges and gives extra crunch.
Substitutions
These substitutions are ideal if you can't find all of the right ingredients:
- Gochujang: use a mix of chilli paste and miso if you can't get hold of gochujang
- Soy sauce: use tamari or coconut aminos, this is a great swap if you need to make this gluten-free
- Maple syrup: swap for agave or, if you're not vegan, you can use honey
- Potatoes: sweet potatoes work well too
Variations
These variations will mix things up a little bit in the best kind of way:
- Extra spicy: add some Korean chilli powder (gochugaru) for extra heat
- Extra crispy: toss the potatoes in cornflour before roasting
- Air fryer: air fry at 200 C / 400 F / gas mark 6 for 18 - 20 minutes, shaking halfway
- Added protein: top with crispy fried tofu for a complete meal
Equipment
To make these Crispy Gochujang Potatoes you'll need the following pieces of kitchen equipment:
- Baking tray
- Baking paper
- Saucepan
- Whisk or satular
- Tongs
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Top tip
Place your potatoes cut side down on the baking tray for maximum crispiness.
Frequently asked questions
I'd classify these as mild-medium spicy. Gochujang has a rich, balanced heat and is not at all overwhelming.
Yes, you have two options. The first is to roast the potatoes ahead of time and toss them in the glaze just before serving. This gives the best texture. Alternatively make the whole dish ahead and re-heat in the oven or air fryer before serving.
No, avoid the microwave. If you re-heat in the microwave the potatoes will lose their crispiness.
Gochujang is a traditional Korean fermented chilli paste made from red chilli peppers, glutinous rice, fermented soy beans and salt.
No. This recipe uses soy sauce which is not gluten free though you could swap it for coconut aminos. Gochujang also ocassionaly contains wheat or barley malt - check the label first.
The recipe
Crispy Gochujang Potatoes
Ingredients
- 500 g baby potatoes
- 2 tablespoon olive oil
- 1 teaspoon salt
- pinch black pepper
- 2 tablespoon gochujang
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 clove garlic minced
- 1 tablespoon sesame seeds
- 1 tablespoon chives thinly sliced
- 1 bunch coriander roughly chopped
Instructions
- Preheat oven to 220C / 400F / gas mark 6. Line a baking sheet with parchment paper.
- Toss potatoes with oil, salt, and pepper and arrange on a baking tray.
- Roast 30–35 minutes, turning halfway.
- In a small saucepan, combine gochujang, soy sauce, maple syrup, vinegar, sesame oil and garlic. Warm for 2–3 minutes.
- Toss roasted potatoes in the glaze until evenly coated.
- Garnish with sesame seeds, chives and coriander.
- Serve hot.
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