Korean Spicy Gochujang Potatoes

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 5

About this dish

Gamja gochujang bokkeum first browns starch-rinsed potato cubes, then reduces a gochujang, soy sauce, and sugar mixture around them over medium-low heat.

Three potatoes are trimmed and cut into 2 cm cubes and kept under cold water for a 10-minute soak. The cubes are drained, rinsed once, and dried carefully with paper towels. Two tablespoons gochujang, 1 tablespoon soy sauce, and 1 teaspoon sugar are mixed until smooth. A pan is heated over medium, coated with 1 tablespoon cooking oil, and filled with the potato in an even layer. The pieces are turned across several sides for 6 to 7 minutes. At that point, their corners should show light browning and their centers should begin to look translucent. The heat is lowered to medium-low, and the prepared sauce is tossed through immediately so every cube receives a coating. For the next 2 to 3 minutes, a spatula keeps the gochujang and sugar moving off the pan bottom to prevent scorching. When almost no loose sauce remains and the potato surfaces carry a glossy film, the largest cube is pierced to confirm that its center is tender. The burner is switched off before 1 teaspoon sesame oil is mixed in. Drying the soaked potato thoroughly limits splattering and allows the edges to brown during the first pan stage.

Ingredients

servings

IngredientAmountUnit

Potato3 piecepiece

Gochujang2 tbsptbsp

Soy sauce1 tbsptbsp

Sugar1 tsptsp

Sesame oil1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

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

Step

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

Season

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

Control

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

Season

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

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Cubed potatoes are simmered in a glossy gochujang sauce until each piece is spicy and tender.
Finish cue: When the sauce has nearly disappeared and the potatoes have a glossy film, check that a cube is tender through the center.
Avoid this: Soak the cubes in cold water for 10 minutes to pull out excess starch so they do not stick heavily in the pan.