Crispy Gochujang Potato Salad (Print Version)
# Ingredients:
01 -
500 g new potatoes
02 -
1 teaspoon fine sea salt
03 -
1 tablespoon vegan butter, melted (or vegetable oil)
04 -
½ teaspoon garlic powder
05 -
1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
06 -
2 eschallion shallots, peeled and finely chopped
07 -
Juice of half a lime
08 -
8 tablespoons vegan kewpie mayonnaise or any store-bought vegan mayonnaise
09 -
1-2 tablespoons gochujang paste
10 -
2 teaspoons vegan fish sauce
11 -
Small bunch fresh coriander leaves, roughly torn
12 -
Small bunch fresh chives, finely chopped
13 -
1 teaspoon toasted black sesame seeds (optional)
# Instructions:
01 -
Preheat your oven to 200°C (fan oven) or air fryer to 180°C.
02 -
Wash potatoes and place in a large pot of boiling water with 1 teaspoon sea salt. Cook until just fork-tender, about 10 minutes. Drain and transfer to a medium bowl.
03 -
Add melted vegan butter, garlic powder, gochugaru and a pinch of fine sea salt to the potatoes, then toss to coat evenly.
04 -
Spread potatoes on a baking sheet. Use the bottom of a jar or glass to gently crush them until they burst but remain mostly intact.
05 -
If baking, place the seasoned potatoes in the oven and bake until crispy, about 20 minutes. If air frying, cook in the air fryer basket until crispy, also about 20 minutes.
06 -
While potatoes cook, combine shallots and lime juice in a small bowl. Let sit for 5 minutes to lightly pickle the shallots.
07 -
Add vegan kewpie mayonnaise (or regular vegan mayo), gochujang paste, vegan fish sauce and coriander leaves to the shallot mixture. Whisk until well combined.
08 -
Remove crispy potatoes from the oven/air fryer and let cool slightly, about 5 minutes.
09 -
Transfer potatoes to a serving plate or salad bowl. Dress with half of the sauce, sprinkle with finely chopped chives and toasted black sesame seeds. Serve with remaining sauce on the side.