Crispy Korean Potato Dish

Golden-crusted potatoes soak up bold Korean spices in this gochujang potato salad. You'll get fluffy insides, crispy outsides, and a spicy-tangy punch in every bite. It's nothing like the old-school potato salads you might remember.

I whipped this up back when Korean food was all I could think about. Now everyone begs me to bring it to every potluck. Even folks who claim they're not into potato salad go back for another scoop and want to know how it's made.

Vibrant Ingredients

• Black sesame seeds: Add a crunchy, nutty topping and make it look fancy. Totally optional
• Fresh herbs: Chop up coriander and chives for a burst of freshness. Only use the fresh stuff for the best flavor
• Vegan fish sauce: This brings in a deep, savory taste. Stick with a good plant-based kind
• Gochujang paste: The hero—brings mellow heat and sweet complexity. Pick a classic brand, best found at Korean shops
• Vegan kewpie mayonnaise: Makes it extra creamy and adds that moreish umami. Japanese-style all the way
• Lime juice: Cuts through all the richness and lightly pickles the shallots. Honestly, fresh is unbeatable
• Shallots: Go for nice, firm ones with shiny peels. They’re way sweeter than onions
• Gochugaru: Sprinkle these Korean chili flakes for heat and a pop of red. Toast first for more oomph
• Garlic powder: Kicks up the flavor, and unlike fresh garlic, won't burn during cooking
• Vegan butter: Goes in to help crisp up those edges. High-quality brands = next-level taste
• New potatoes: Their waxiness means they hold together after roasting. Pick ones that look alike so they cook evenly

Irresistible Step-by-Steps

Final garnish:

Toss on lots of fresh chives and, if you like, toasted black sesame seeds right before you set it out to eat. The colors really pop and grab attention.

Assemble and toss:

Wait for the crispy potatoes to cool off just a bit. Then gently fold them in with the sauce. Let some of the dressing hang back to add on top when serving.

Create the magic sauce:

Mix together the vegan kewpie mayo, gochujang, vegan fish sauce, and a handful of torn coriander. Add the chili paste bit by bit until it's as spicy as you want. You're aiming for a saucy, orange-red mix.

Quick shallot pickle action:

While your potatoes crisp, soak chopped shallots in fresh lime juice for at least 5 minutes. This makes them less sharp and gives a pop of citrus flavor.

Get 'em crispy:

Set your oven at 200°C and give the potatoes space on a hot tray. Bake about 20 minutes till golden and crunchy. Using an air fryer? 180°C, shake halfway through, same amount of time.

Smash it out:

Press each cooked potato gently with a solid glass or jar. You just want to break the skin and flatten them slightly to make them extra crunchy in the oven, but not fall apart.

Season like a pro:

While they're still warm, roll potatoes in vegan butter, garlic powder, and gochugaru. Make sure every spud is well coated so they soak up the flavors.

Cook the potatoes:

Start by boiling the potatoes in salty water for 10 minutes, till they offer just a little push-back with a fork. Dry well after—this gets you crispier results later.

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Gochujang paste truly makes this dish stand out. I first found it in a tiny shop years back, and I've been hooked since. Its deep, tangy spice can't be imitated. The ultimate compliment? My Korean friend's grandma tasted it and said yes—modern but true to the flavor. I was stoked.

Mix It Up

Go ahead and make this your own. If you need less spice, ease up on the gochujang and gochugaru or swap in sweet paprika for all the color and none of the burn. If you don't have new potatoes, fingerlings or cut-up waxy ones work awesome too.

Leftovers and Serving

Pop leftovers in a sealed container and keep in the fridge up to three days. The taste only gets better, though you might lose a bit of crunch. Want them crisp again? Spread the salad out on a tray and hit it quickly under the broiler. If you're prepping ahead, just keep the spuds and sauce separate till go time.

Cultural Backdrop

Think of this as a mashup, mixing the kick of Korean gochujang and gochugaru with the classic comfort of potato salad from the West. Gochujang's been around forever in Korean pantries, fermented for ages in clay pots. Here, we're keeping those flavors but making it easy to grab what you need at any solid supermarket.

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This one brings pops of color and flavor to any get-together. Bet you anything people will not only ask how you made it, they'll want seconds too.

Foire aux questions sur la recette

→ Can I substitute regular mayonnaise for vegan kewpie mayonnaise?

Sure thing! If you're okay with eggs, swap in regular mayo for the vegan stuff. Kewpie or classic mayo both add that nice tang. For extra zing, stir in a splash of rice vinegar when using regular mayo.

→ What can I use instead of gochujang paste?

Can't get gochujang? Try mixing sriracha with a scoop of miso and a bit of sugar. Not a match, but pretty close for sweet, spicy, and savory flavor. Or, if you're in a pinch, stir together chili garlic sauce and a little honey.

→ How spicy is this potato dish?

It's up to you! A tablespoon of gochujang keeps it pretty tame, use more if you want extra heat. Gochugaru (those Korean chili flakes) also pack a punch, so go easy or skip them if you can't handle much spice.

→ Can I make this dish ahead of time?

Absolutely! Boil and crush the potatoes the day before if you want, then crisp them up in the oven or air fryer when you're ready. Make the sauce up to two days ahead and keep it in the fridge. Just toss everything together right before you eat so it stays crunchy.

→ What can I serve with this potato dish?

These potatoes go great with Korean BBQ, tofu on the grill, or tempeh. Toss them next to a green salad or some steamed veggies for a chill meal. For a full Korean vibe, add in kimchi, pickled veggies, or plain rice.

→ How do I store and reheat leftovers?

Pop leftovers into a sealed container in the fridge, good for about 3 days. When you want to reheat, spread them on a pan and warm them in the oven at 180°C for five to ten minutes. They'll crisp right back up. Try not to use the microwave, it just makes them mushy.