Korean Chili Garlic Potatoes
Crispy cubes of potato tossed in a bold, spicy-sweet Korean chili-garlic sauce, finished with fresh green onions and sesame seeds.
Equipment
Ingredients
Ingredients
potatoes (cubed)
500 g
garlic (minced)
4 cloves
Korean chili paste (gochujang)
30 g
soy sauce
15 ml
sesame oil
15 ml
vegetable oil
30 ml
green onions (chopped)
2 stalks
sesame seeds
5 g
salt
3 g
Instructions
Prep potatoes
Wash and cut potatoes into bite-sized cubes.
Boil potatoes
Boil the potato cubes in salted water until just tender, about 8–10 minutes.
Make sauce
Mix chili paste, soy sauce, sesame oil and minced garlic in a bowl.
Fry potatoes
Heat vegetable oil in a pan, add drained potatoes and fry until golden and crispy on the edges.
Coat with sauce
Pour the prepared chili-garlic sauce over the potatoes and toss quickly until evenly coated.
Garnish and serve
Remove from heat, sprinkle with chopped green onions and sesame seeds. Serve hot.
Original recipe
Storage
Best eaten fresh; sauce may make potatoes soggy if stored too long.
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