Golden, crispy new potatoes are tossed in a glossy, spicy-sweet Korean-inspired glaze made with gochujang, soy sauce, garlic, and chili-infused honey. I love how the heat of the gochujang balances perfectly with the sweetness of the honey, and the spring onions add a fresh, crunchy finish. This dish always feels like a fresh take on classic roasted potatoes—bold, sticky, and packed with flavor. It’s perfect as a side for grilled meats or served on its own as a spicy snack or appetizer.

Why You’ll Love This Recipe

I love how quickly this recipe comes together with simple ingredients and big flavor. The texture of these potatoes is perfect—crispy skins with soft, fluffy centers—while the sauce clings beautifully, creating a spicy-sweet coating that’s irresistible. It’s also incredibly versatile. I often make this dish when I want to bring a Korean twist to the table without needing a long list of specialty ingredients. It’s bold, comforting, and always crowd-pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 750 grams of new potatoes, skin on and washed thoroughly

• 1 tablespoon of gochujang paste

• 100 milliliters of water (to dilute the gochujang)

• 1 tablespoon of light soy sauce

• 1 tablespoon of chili-infused honey

• 2 garlic cloves, minced finely

• 3 spring onions, trimmed and sliced lengthwise into thin strips

• 1 tablespoon of vegetable oil (for frying)

Directions

1. I begin by placing the new potatoes into a pot of salted water and boiling them until they’re fork-tender, which usually takes about 12–15 minutes. Once cooked, I drain them and set them aside.

2. In a small bowl, I mix the gochujang paste with water until it becomes smooth and slightly runny. Then I stir in the light soy sauce, chili-infused honey, and minced garlic to create a rich, spicy glaze.

3. I heat the vegetable oil in a large skillet over medium-high heat. Once hot, I add the boiled potatoes and fry them for about 4–5 minutes, turning occasionally, until their skins are golden and crispy.

4. I pour the prepared gochujang sauce into the skillet with the potatoes. I let the sauce bubble and reduce slightly, tossing the potatoes to coat them thoroughly. This usually takes another 2–3 minutes.

5. Once the sauce thickens and clings to the potatoes, I add in two-thirds of the sliced spring onions and toss everything together for about 20 seconds.

6. I remove the skillet from the heat, transfer the potatoes to a serving dish, and scatter the remaining fresh spring onions on top for garnish.

Servings And Timing

This recipe serves 2 to 3 people as a side dish.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Variations

• I sometimes swap new potatoes for baby Yukon Gold or fingerling potatoes if that’s what I have on hand.

• To make it vegetarian-friendly with extra protein, I toss in crispy tofu cubes right before adding the sauce.

• When I want more depth, I add a dash of toasted sesame oil or a sprinkle of sesame seeds at the end.

• For added heat, I mix in a small pinch of Korean chili flakes (gochugaru) with the sauce.

• If I don’t have chili-infused honey, I use regular honey with a touch of hot sauce to get a similar effect.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I prefer to toss the potatoes back into a skillet over medium heat so the glaze becomes sticky and fresh again. If I’m short on time, I use the microwave, but the potatoes won’t be quite as crisp.

FAQs

How Spicy Is This Dish?

The spiciness depends on the gochujang and the chili-infused honey I use. It has a medium level of heat, but I adjust the quantity of gochujang to suit my preference if I want it milder or hotter.

Can I Use Regular Potatoes Instead Of New Potatoes?

Yes, I can use baby red or Yukon Gold potatoes, as long as I cut them into small chunks so they cook evenly. Keeping the skin on adds great texture.

What Can I Use If I Don’t Have Chili-Infused Honey?

I mix regular honey with a small amount of hot sauce or crushed red pepper flakes to mimic the flavor. It works well and still brings that sweet heat to the glaze.

Is This Dish Vegan?

As long as I use a vegan-friendly honey alternative or omit the honey and substitute with maple syrup or agave, this dish can be made completely vegan.

What Can I Serve This With?

I usually serve this alongside grilled meats like steak or chicken. It also pairs well with roasted vegetables or as part of a Korean-inspired rice bowl.

Conclusion

Sticky & Spicy Gochujang New Potatoes are one of my favorite ways to dress up simple ingredients with bold, fiery flavor. I love the way the glaze caramelizes and clings to each potato, turning every bite into something unforgettable. Whether I’m making them for a dinner party or just craving something different on a weeknight, this dish always delivers.