Korean Spicy Gochujang Potatoes

Name: Korean Spicy Gochujang Potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: korean
Ingredients: Potato 3 piece; Gochujang 2 tbsp; Soy sauce 1 tbsp; Sugar 1 tsp; Sesame oil 1 tsp; Cooking oil 1 tbsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

The potatoes here are cubed, not shredded, at about 2 cm.

Their corners are browned first; then a gochujang, soy and sugar sauce goes in and cooks down until almost nothing loose is left in the pan. What remains is a red, glossy coat on each cube rather than sauce on the plate.

Ingredients

servings

IngredientAmount

Potato3 piece

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Instructions

6 steps

1

Wash 3 potatoes, trim the skins as needed, and cut them into 2 cm bite-size cubes.

Soak the cubes in cold water for 10 minutes to pull out excess starch so they do not stick heavily in the pan.
2

Drain the potatoes, rinse them once lightly, and let the water run off well.

Pat the surfaces carefully with paper towels, because excess moisture causes oil splatter and keeps the edges from browning cleanly.
3

Mix 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tsp sugar until smooth.
4

Heat a pan over medium heat, add 1 tablespoon cooking oil, and spread the potatoes in an even layer.

Stir-fry for 6 to 7 minutes, turning them often, until the edges look golden and the centers look slightly translucent.
5

Lower the heat to medium-low and pour in the sauce, tossing immediately so every cube is coated.

Cook for 2 to 3 minutes, stirring and scraping the bottom gently, to prevent the gochujang and sugar from burning.
6

When the sauce has nearly disappeared and the potatoes have a glossy film, check that a cube is tender through the center.

Turn off the heat, drizzle with 1 teaspoon sesame oil, and toss lightly to finish.