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–+ servings
Gochujang Potato Salad

Crispy Gochujang Potato Salad for a Flavorful Twist

Make a delightful Gochujang Potato Salad with bold flavors, crispy texture, and customizable for vegan and gluten-free diets.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Salad
Cuisine: Korean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • ½ pound Baby Potatoes Yukon Gold or red potatoes work best.
  • 2 tablespoons Olive Oil For roasting.
  • 1 teaspoon Salt Essential for flavor.
  • ½ teaspoon Black Pepper For seasoning.
  • 1 teaspoon Garlic Powder Provides aromatic kick.
  • 3 tablespoons Gochujang Adjust according to spice preference.
For the Dressing
  • 1 tablespoon Honey or Maple Syrup Maple syrup for vegan option.
  • 2 tablespoons Rice Vinegar Offers acidity.
  • 1 tablespoon Soy Sauce or Tamari Tamari for gluten-free option.
  • 1 tablespoon Sesame Oil Provides rich flavor.
  • ½ cup Mayonnaise or Greek Yogurt Optional for creaminess.
  • 1 clove Garlic (minced) For bold flavor.
  • 1 teaspoon Ginger (grated) Adds fresh zest.
For Garnish
  • 2 tablespoons Green Onion Chopped.
  • 1 tablespoon Toasted Sesame Seeds For nutty crunch.
  • 1 ½ Cucumber (sliced) Offers refreshing texture.
  • Kimchi Optional.
  • Crispy Fried Shallots or Peanuts Optional for extra crunch.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet

Method
 

Cooking Instructions
  1. Preheat the oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Wash and dry the baby potatoes, cut them in half or quarters, then toss with olive oil, salt, black pepper, and garlic powder.
  3. Spread the potatoes in a single layer on the baking sheet and roast for 35–40 minutes, flipping halfway through.
  4. While potatoes roast, whisk together gochujang, honey or maple syrup, rice vinegar, soy sauce or tamari, sesame oil, minced garlic, and grated ginger.
  5. Once potatoes are golden and crispy, let cool for 5 minutes, then combine with dressing, cucumber, green onions, and sesame seeds.
  6. Serve warm or chilled, garnishing with optional kimchi or crispy fried shallots.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 10mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 2IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Ensure potatoes are dry for crispiness. Store dressing separately until serving to maintain crunch. Leftovers can be stored in an airtight container for up to 5 days.

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