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.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🎉
Party
🍿
Snack
🌶️🌶️
Hot
Spicy
Sweet
Umami
Filling
Crunchy
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
3
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
Main Ingredient:
potatoes
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
In fridge:
2 days
Freezing:
No
Przechowuj ziemniaki w lodówce w szczelnym pojemniku. Podgrzewaj na suchej patelni na małym ogniu, aby odzyskały choć trochę chrupkości, lub w piekarniku na blasze.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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