Korean Fried Potatoes with Gochujang and Honey Recipe
Crispy potatoes in a sweet and spicy sauce made with gochujang and honey are Korea’s answer to roasted potatoes with ketchup. In Korea, similar dishes are often served as a snack with beer or as a side dish to a main meal. The flavor is addictive: spicy, sweet, and slightly sticky all at once.
This dish turns simple potatoes into an addictive Korean-style snack: crispy on the outside, soft inside, and coated in a glossy sweet-and-spicy gochujang and honey sauce. It works both as a casual beer snack and as an original side dish for everyday meals.
Chef's tips
Make sure the potatoes are very dry before frying so they become really crispy and don’t stew in the pan. Don’t add the sauce too early—if it cooks for too long, the honey can burn and turn bitter. Toast the sesame seeds in advance so you can sprinkle them on immediately after cooking.
How to serve
Serve the potatoes straight from the pan, in a wide bowl or on a platter, with extra chopped chives and sesame seeds on top. You can add a wedge of lime on the side for squeezing over, and pair them with simple grilled meat, tofu, or a bowl of steamed rice and kimchi.
Ingredients
- potatoes - 600 g
- vegetable oil - 3 tablespoons
- gochujang paste - 1.5 tablespoons
- honey - 1.5 tablespoons
- soy sauce - 1.5 tablespoons
- garlic - 1 piece
- rice vinegar - 1 teaspoon
- sesame oil - 0.5 teaspoons
- sesame seeds - 1 tablespoon
- chives - 2 tablespoons
- salt - 0.5 teaspoons
Preparation
- Peel the potatoes and cut them into cubes about 2 cm on each side. Rinse them in cold water, then dry thoroughly with paper towels so they fry well.
- Heat the vegetable oil in a large frying pan over medium-high heat. Add the potatoes and fry for 15–18 minutes, stirring often, until they are soft inside and golden and crispy on the outside. Lightly salt them toward the end of frying.
- While the potatoes are frying, prepare the sauce: in a small bowl, mix the gochujang paste, honey, soy sauce, rice vinegar, finely chopped or pressed garlic, and sesame oil until you get a smooth, thick sauce.
- When the potatoes are ready, reduce the heat to low. Pour the sauce into the pan and toss quickly but gently so all the pieces are evenly coated. Fry for another 1–2 minutes, until the sauce slightly thickens and clings to the potatoes.
- Remove the pan from the heat. Sprinkle the potatoes with sesame seeds toasted in a dry pan and chopped chives.
- Serve immediately, hot, as a snack or as a side dish to meat, fish, or a bowl of rice.
Storage
No storage information available for this dish.
This is one of those dishes that disappears from the table in minutes. The combination of crispy potatoes and sticky gochujang-honey glaze makes it hard to stop at just one bite, and it’s a great way to introduce Korean flavors to people who love classic fried potatoes.
