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Gochujang Potato Salad

Crispy Gochujang Potato Salad for Bold Flavor Lovers

Experience Gochujang Potato Salad, a bold twist on a classic dish featuring roasted potatoes and a flavorful dressing.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potatoes
  • 1.5 lbs Baby Potatoes Yukon Gold or red varieties work best
  • 2 tbsp Olive Oil Essential for roasting
  • 1 tsp Salt Be generous for well-seasoned potatoes
  • 0.5 tsp Black Pepper Freshly cracked preferred
  • 1 tsp Garlic Powder Infuses savory depth
For the Dressing
  • 3 tbsp Gochujang Adjust based on heat tolerance
  • 1 tbsp Honey or Maple Syrup Use maple syrup for vegan option
  • 2 tbsp Rice Vinegar Provides acidity
  • 1 tbsp Soy Sauce or Tamari Tamari keeps it gluten-free
  • 1 tbsp Sesame Oil Infuses nutty richness
  • 0.5 cup Mayonnaise or Greek Yogurt Optional for creaminess
For Extra Flavors
  • 1 clove Garlic Minced
  • 1 tbsp Ginger Grated
  • 2 stalks Green Onion Use both white and green parts
  • 2 tbsp Toasted Sesame Seeds For garnishing
For Freshness and Texture
  • 1 cup Cucumber Sliced
  • 0.5 cup Kimchi Optional
  • 0.5 cup Crispy Fried Shallots or Peanuts Optional for added crunch

Equipment

  • Oven
  • Baking sheet
  • Mixing Bowl
  • Parchment paper

Method
 

Step-by-Step Instructions for Crispy Gochujang Potato Salad
  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Wash and dry the baby potatoes, then cut them in halves or quarters. Toss with olive oil, salt, pepper, and garlic powder.
  3. Spread seasoned potatoes on the baking sheet and roast for 35–40 minutes, flipping halfway through.
  4. While potatoes are roasting, whisk together gochujang, honey or maple syrup, rice vinegar, soy sauce or tamari, and sesame oil for the dressing. Add minced garlic and grated ginger.
  5. Once potatoes are golden and crispy, let cool slightly, then mix with the dressing, green onions, toasted sesame seeds, cucumber, and kimchi if using.
  6. Serve warm or chilled, garnished with additional green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 30gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 220mgPotassium: 600mgFiber: 5gSugar: 2gVitamin A: 300IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

For best flavor, taste the dressing before mixing. Keep leftovers in the refrigerator and separate dressing before storing to maintain crispiness.

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