Description
Sticky & Spicy Gochujang New Potatoes are crispy, golden potatoes tossed in a bold, Korean-inspired glaze made with gochujang, garlic, soy sauce, and chili-infused honey. Perfect as a flavorful side dish or spicy snack, this recipe delivers big taste with simple ingredients in just 20 minutes.
Ingredients
- 750 grams new potatoes, skin on and washed
- 1 tablespoon gochujang paste
- 100 milliliters water
- 1 tablespoon light soy sauce
- 1 tablespoon chili-infused honey
- 2 garlic cloves, minced
- 3 spring onions, sliced lengthwise into thin strips
- 1 tablespoon vegetable oil (for frying)
Instructions
- Place new potatoes in a pot of salted water. Boil for 12–15 minutes until fork-tender. Drain and set aside.
- In a small bowl, mix gochujang with water until smooth. Stir in soy sauce, chili-infused honey, and minced garlic to create the glaze.
- Heat vegetable oil in a large skillet over medium-high heat. Add the boiled potatoes and fry for 4–5 minutes, turning occasionally, until golden and crispy.
- Pour the gochujang sauce into the skillet. Let it bubble and reduce for 2–3 minutes, tossing to coat the potatoes evenly.
- Add two-thirds of the spring onions and stir for 20 seconds to combine.
- Remove from heat and transfer to a serving dish. Garnish with remaining spring onions and serve immediately.
Notes
- Use baby Yukon Gold or fingerling potatoes as an alternative.
- To make it vegan, substitute honey with maple syrup or agave.
- Add a pinch of gochugaru for extra heat.
- A dash of toasted sesame oil adds depth at the end.
- Serve with grilled meats or as part of a rice bowl.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 serving (about 1/3 of recipe)
- Calories: 260
- Sugar: 6g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
