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–+ servings
Crispy Gochujang Potato Salad

Crispy Gochujang Potato Salad with a Flavorful Twist

This Crispy Gochujang Potato Salad blends crunchy potatoes with a spicy-sweet dressing, making it a unique and versatile side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dishes
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 2 pounds Baby Potatoes Yukon Gold or red are best
  • 2 tablespoons Olive Oil For roasting
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper Freshly ground
  • 1 teaspoon Garlic Powder
For the Dressing
  • 2 tablespoons Gochujang Adjust to match your spice tolerance
  • 1 tablespoon Honey or Maple Syrup Use maple syrup for vegan option
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Soy Sauce or Tamari Use tamari for gluten-free
  • 1 tablespoon Sesame Oil
  • 2 tablespoons Mayonnaise or Greek Yogurt Optional for creaminess
  • 2 cloves Garlic (minced)
  • 1 teaspoon Ginger (grated)
For Garnishing
  • 2 tablespoons Green Onion Sliced
  • 1 tablespoon Toasted Sesame Seeds
  • 1 cup Cucumber (sliced)
  • 1 cup Kimchi Optional
  • 2 tablespoons Crispy Fried Shallots or Peanuts Optional

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Wash and dry the baby potatoes, then cut them into halves or quarters and place in a bowl. Drizzle with olive oil and season with salt, black pepper, and garlic powder.
  3. Spread the seasoned potatoes on the baking sheet in a single layer. Roast for 35-40 minutes, turning halfway, until golden brown and crispy.
  4. Prepare the dressing by whisking together gochujang, honey (or maple syrup), rice vinegar, soy sauce (or tamari), and sesame oil. Stir in mayonnaise or Greek yogurt if desired, along with minced garlic and grated ginger.
  5. Once the potatoes are roasted, let them cool slightly, then add to a bowl. Pour the dressing over and toss gently to combine. Add sliced green onions, sesame seeds, and cucumber.
  6. Serve warm or chilled, garnishing with additional toppings like green onions, sesame seeds, and optional crispy fried shallots or peanuts.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 300mgPotassium: 550mgFiber: 3gSugar: 2gVitamin A: 100IUVitamin C: 20mgCalcium: 30mgIron: 1.5mg

Notes

For best results, add dressing just before serving to maintain the potatoes' crispiness.

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