Korean Chili Garlic Potatoes
Crispy golden potatoes tossed in a bold, spicy-sweet Korean chili garlic sauce, finished with fresh green onions and toasted sesame seeds.
Equipment
Ingredients
Main ingredients
potatoes (peeled, cubed)
500 g
garlic (minced)
4 cloves
Korean chili paste (gochujang)
2 tbsp
sesame oil
2 tbsp
soy sauce
1 tbsp
sugar
1 tbsp
green onions (chopped)
2 stalks
sesame seeds (toasted)
1 tsp
Instructions
Prepare the potatoes
Peel and cube the potatoes into bite-sized pieces.
Boil the potatoes
Place the potatoes in a pot of salted water and boil until just tender, about 8-10 minutes.
Prepare the sauce
In a bowl, combine minced garlic, Korean chili paste, sesame oil, soy sauce, and sugar.
Fry the potatoes
Heat oil in a pan and fry the boiled potatoes until golden and crispy on the edges.
Coat with sauce
Add the sauce mixture to the pan and toss the potatoes to coat evenly. Cook for 2 minutes until the sauce thickens and coats the potatoes.
Garnish and serve
Transfer to a serving bowl and garnish with chopped green onions and toasted sesame seeds.
Original recipe
Storage
Best enjoyed fresh. Reheating may reduce crispiness.
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