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A plate of Crispy Gochujang Potatoes topped with sesame seeds, chives and coriander.
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Crispy Gochujang Potatoes

This Crispy Gochujang Potatoes side dish is inspired by the flavours of Korea.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Korean
Diet: Vegan, Vegetarian
Keyword: black pepper, chives, coriander, garlic, gochujang, maple syrup, new potatoes, olive oil, rice vinegar, salt, sesame oil, soy sauce
Servings: 4 people
Calories: 227.57kcal

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.

Nutrition

Calories: 227.57kcal | Carbohydrates: 28.58g | Protein: 3.67g | Fat: 11.65g | Saturated Fat: 1.64g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 6.89g | Sodium: 843.8mg | Potassium: 601.92mg | Fiber: 3.15g | Sugar: 4.81g | Vitamin A: 186.28IU | Vitamin C: 27.11mg | Calcium: 46.51mg | Iron: 1.55mg