Korean Roasted Potatoes with Gochujang Recipe
These are roasted potatoes in a sweet-and-spicy marinade with gochujang, garlic, and honey. In Korea, such potatoes often appear as a side dish to grilled meat or as a snack for watching a game together. The flavor is reminiscent of a mix between classic roasted potatoes and a spicy barbecue sauce.
These potatoes combine the comfort of classic roasted potatoes with the bold, sweet-and-spicy kick of Korean gochujang, creating a simple side that feels like a street-food snack.
Chef's tips
Adjust the amount of gochujang to your heat tolerance and taste the marinade before adding the potatoes—you can always balance it with a bit more honey or vinegar. For extra crispiness, don’t overcrowd the tray and make sure the potatoes are in a single layer.
How to serve
Serve alongside grilled pork, beef, or chicken, or pair with a simple green salad and fried eggs for a quick, satisfying meal. They also work well on a sharing platter with other Korean-inspired snacks like kimchi and fried chicken.
Ingredients
- potatoes preferably new potatoes or baking potatoes - 800 g
- gochujang Korean hot chili paste - 1.5 tablespoons
- vegetable oil - 3 tablespoons
- honey - 1.5 tablespoons
- soy sauce - 1.5 tablespoons
- garlic grated or very finely chopped - 3 cloves
- rice vinegar - 1 tablespoon
- spring onion sliced, for sprinkling - 2 piece
- sesame seeds toasted, for sprinkling - 1 tablespoon
- salt for seasoning the potatoes - 0.25 teaspoons
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Scrub the potatoes thoroughly. If they are new potatoes, you don’t need to peel them. Cut them into large bite-sized pieces of roughly equal size so they roast evenly.
- In a large bowl, mix together the gochujang, oil, honey, soy sauce, rice vinegar, grated garlic, and salt until you have a smooth marinade.
- Add the potatoes to the bowl with the marinade and mix thoroughly with your hands or a spoon so that every piece is well coated in the sauce.
- Spread the potatoes out on the baking tray in a single layer, making sure the pieces don’t overlap.
- Roast for 30–35 minutes, stirring the potatoes once halfway through, until they are soft inside and lightly browned on the edges. If the edges start to burn too quickly, reduce the temperature to 190°C.
- After baking, transfer the potatoes to a bowl or serving platter and sprinkle with spring onion and toasted sesame seeds.
- Serve hot, while the sauce is still sticky and glossy on the surface of the potatoes.
Storage
Ziemniaki przechowuj w szczelnym pojemniku. Podgrzewaj w piekarniku lub na patelni, aby odzyskały chrupiące brzegi – w mikrofalówce będą bardziej miękkie i mniej apetyczne.
