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Gochujang Potato Salad

Crispy Gochujang Potato Salad that Will Ignite Your Tastebuds

This Crispy Gochujang Potato Salad packs a spicy, sweet punch, making it a must-try side or main dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salads
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 pound Baby Potatoes Yukon Gold or red varieties preferred
  • 2 tablespoons Olive Oil For roasting
  • 1 teaspoon Salt To taste
  • 1/2 teaspoon Black Pepper Freshly ground recommended
  • 1 teaspoon Garlic Powder
  • 3 tablespoons Gochujang Adjust to spice level preference
  • 1 tablespoon Honey or Maple Syrup Use maple syrup for vegan
  • 2 tablespoons Rice Vinegar
  • 2 tablespoons Soy Sauce or Tamari Use tamari for gluten-free
  • 1 tablespoon Sesame Oil
  • 1/4 cup Mayonnaise or Greek Yogurt Swap for yogurt for a lighter option
  • 2 cloves Garlic Minced
  • 1 teaspoon Ginger Grated
  • 2 tablespoons Green Onion For garnishing
For Garnishing
  • 1 tablespoon Toasted Sesame Seeds
  • 1 cup Cucumber Sliced
  • Kimchi Optional
  • Crispy Fried Shallots or Peanuts Optional

Equipment

  • Oven
  • Baking sheet
  • mixing bowl

Method
 

Cooking Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and dry about 1 pound of baby potatoes, then cut them in half or quarters.
  3. In a large mixing bowl, toss the potatoes with olive oil, salt, black pepper, and garlic powder.
  4. Spread the seasoned potatoes evenly on the prepared baking sheet and roast for 35–40 minutes.
  5. While the potatoes are roasting, whisk together gochujang, honey or maple syrup, rice vinegar, soy sauce or tamari, sesame oil, mayonnaise, minced garlic, and grated ginger.
  6. Once the potatoes are roasted and slightly cooled, transfer them to a serving bowl and pour the dressing over.
  7. Add sliced green onions and toasted sesame seeds, tossing gently to combine.
  8. Serve warm or chilled, garnished with optional cucumber, kimchi, and crispy fried shallots or peanuts.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 700mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 150IUVitamin C: 25mgCalcium: 30mgIron: 1mg

Notes

Best enjoyed fresh. Store potatoes and dressing separately for optimal crispiness.

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