Crispy Korean-Spiced Potato Dish

This crispy gochujang potato salad transforms humble potatoes into a flavor explosion with Korean-inspired flavors. The combination of crispy exteriors and fluffy interiors pairs perfectly with the spicy, tangy gochujang dressing for a potato salad unlike any other.

I created this recipe during my Korean cooking obsession phase, and it quickly became my go-to potluck contribution. Friends who claim to dislike potato salad always end up asking for seconds and the recipe.

Ingredients

• New potatoes: Their waxy texture holds shape beautifully after smashing and roasting. Look for similar sized potatoes for even cooking
• Vegan butter: Creates golden crispy edges. Use high-quality plant butter for best flavor
• Garlic powder: Infuses potatoes with aromatic flavor without burning like fresh garlic
• Gochugaru: Korean chili flakes add authentic flavor and vibrant color. Toast briefly before using to enhance flavor
• Shallots: Provide milder allium flavor than onions. Select firm bulbs with shiny skin
• Lime juice: Balances richness and lightly pickles the shallots. Use fresh not bottled
• Vegan kewpie mayonnaise: Creates the creamy base with umami notes. Japanese-style mayo works best
• Gochujang paste: The star ingredient providing sweet spicy complexity. Look for traditional brands in Korean markets
• Vegan fish sauce: Adds essential umami depth. Choose a quality plant-based version
• Fresh herbs: Coriander and chives cut through richness. Always use fresh not dried
• Black sesame seeds: Optional garnish adding nutty crunch and visual appeal

Step-by-Step Instructions

Boil the potatoes:

Simmer potatoes in well-salted water until just fork-tender, approximately 10 minutes. They should offer slight resistance when pierced as they'll continue cooking later. Drain thoroughly to ensure maximum crispiness.

Season the potatoes:

Gently toss warm potatoes with melted vegan butter, garlic powder, and gochugaru until evenly coated. The warm potatoes will absorb the flavors more effectively than cold ones. Ensure each potato gets coated with the seasoning mixture.

Smash technique:

Using the bottom of a sturdy glass or jar, apply gentle but firm pressure to each potato. The goal is to break the skin and flatten slightly while keeping them intact. This creates more surface area for crisping and flavor absorption.

Crisp to perfection:

For oven method, arrange potatoes with plenty of space between them on a preheated baking sheet at 200°C for approximately 20 minutes. For air fryer, cook at 180°C for the same time, shaking basket halfway through. Look for golden edges and crispy exteriors.

Quick pickle the shallots:

While potatoes cook, combine finely chopped shallots with fresh lime juice in a small bowl. Let sit for at least 5 minutes. The acid slightly softens the shallots and removes raw onion bite while infusing citrus brightness.

Create the gochujang dressing:

Whisk together vegan kewpie mayonnaise, gochujang paste, vegan fish sauce, and torn coriander leaves until smooth. Start with less gochujang and add more to taste depending on your spice preference. The dressing should be vibrant orange-red.

Assemble with care:

Allow crispy potatoes to cool slightly before tossing with dressing. This prevents the sauce from melting completely but still allows warm potatoes to absorb flavors. Reserve some dressing for serving on the side.

Final garnish:

Sprinkle generously with fresh chives and optional toasted black sesame seeds just before serving. The contrast of colors makes this dish visually stunning on the table.

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The gochujang paste is truly the heart of this recipe. I discovered it years ago in a tiny Korean market and have been obsessed ever since. The fermented chili paste brings such complex flavors that cant be replicated with substitutes. My Korean friend's grandmother gave her seal of approval on this modern twist, which might be my proudest culinary moment.

Make It Your Own

This recipe welcomes personalization based on your preferences and what you have available. For a milder version, reduce the gochujang and gochugaru or substitute with sweet paprika for color without heat. The potato variety matters too, baby new potatoes work beautifully, but fingerlings or even larger waxy potatoes cut into chunks work wonderfully too.

Storage and Serving Tips

Store leftover dressed potato salad in an airtight container in the refrigerator for up to three days. The flavors actually develop beautifully overnight, though the potatoes will lose some crispness. To refresh, spread on a baking sheet and place under the broiler for 1-2 minutes before serving. If you want to prepare ahead, keep the crispy potatoes and dressing separate until just before serving.

Cultural Context

This recipe represents fusion cooking at its finest, combining the Korean flavor profile of gochujang and gochugaru with the Western concept of potato salad. Gochujang has been a staple in Korean cooking for centuries, traditionally fermented in earthenware pots. This adaptation honors those flavors while creating something accessible with ingredients available in most well-stocked supermarkets.

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This dish will brighten up any gathering, leaving guests asking for the recipe and more helpings.

Frequently Asked Questions

→ Can I substitute regular mayonnaise for vegan kewpie mayonnaise?

Yes, you can substitute regular mayonnaise if you're not following a vegan diet. Traditional kewpie mayo will provide a similar tangy, umami flavor. If using regular mayo, you might want to add a small splash of rice vinegar to mimic the tanginess of vegan kewpie.

→ What can I use instead of gochujang paste?

If you can't find gochujang paste, you can substitute with a mix of 1 part sriracha, 1 part miso paste, and a pinch of sugar. While it won't be exactly the same, this combination provides similar sweet-spicy-umami notes. Alternatively, chili garlic sauce with a touch of honey can work in a pinch.

→ How spicy is this potato dish?

The spice level is adjustable based on your preference. Using 1 tablespoon of gochujang provides a mild-medium heat, while 2 tablespoons creates a more pronounced spiciness. The gochugaru (Korean chili flakes) also adds heat, so you can adjust or omit these elements to suit your taste.

→ Can I make this dish ahead of time?

You can prepare components ahead of time, but for best results, assemble just before serving. The potatoes can be boiled and crushed up to a day ahead, then baked or air-fried just before serving. The sauce can be prepared up to 2 days in advance and stored in the refrigerator. For maximum crispiness, dress the potatoes just before serving.

→ What can I serve with this potato dish?

This versatile dish pairs wonderfully with Korean barbecue, grilled tofu, or tempeh. It also works well alongside a fresh green salad or steamed vegetables for a complete meal. For a Korean-inspired spread, serve with kimchi, quick pickled vegetables, and steamed rice.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm in a 180°C oven for 5-10 minutes until heated through. This helps restore some crispiness. Avoid microwaving if possible, as it will make the potatoes soggy.