Crispy Gochujang Potato Salad

If you’re looking to elevate your potato salad game, this Crispy Gochujang Potato Salad is a must-try. This recipe blends the crispy texture of roasted potatoes with the bold, spicy, and slightly sweet flavors of Korean gochujang (fermented red chili paste). Unlike traditional creamy potato salads, this version offers a unique balance of crunch, heat, and umami, making it a standout dish at any gathering.

Gochujang is a staple in Korean cuisine, known for its deep, complex flavors. When paired with crispy potatoes and a flavorful dressing, it creates an irresistible dish that works well as a side for grilled meats, seafood, or even as a stand-alone vegetarian delight. Whether you’re hosting a barbecue, meal-prepping for the week, or simply craving something different, this Korean-inspired crispy potato salad is sure to impress.

Why You’ll Love This Recipe

• Unique Flavor Fusion – This dish combines the crispy goodness of roasted potatoes with the bold, spicy-sweet umami of gochujang.
• Perfect for Any Occasion – Whether it’s a summer BBQ, a potluck, or a cozy dinner at home, this dish fits any setting.
• Healthier Alternative – Unlike traditional mayonnaise-based potato salads, this version is lighter and packed with nutritious ingredients.
• Customizable Heat Level – Adjust the spice level by increasing or decreasing the amount of gochujang.
• Crispy and Satisfying – Roasting the potatoes instead of boiling them creates a crunchy exterior that holds up well in the dressing.
• Great for Meal Prep – This salad stores well and can be enjoyed warm or cold, making it a perfect make-ahead dish.

Preparation Time and Servings

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Serving Size: 1 cup

Nutritional Information (Per Serving)

• Calories: 320
• Carbohydrates: 45g
• Protein: 5g
• Fat: 14g
• Fiber: 5g
• Sugar: 6g

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Ingredients

To make this Crispy Gochujang Potato Salad, you’ll need the following ingredients:

For the Potatoes:

• 2 lbs baby potatoes (Yukon Gold or red potatoes work best)
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder

For the Gochujang Dressing:

• 2 tbsp gochujang (adjust to taste)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1 tbsp rice vinegar
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp sesame oil
• 1 tbsp mayonnaise or Greek yogurt (for a creamy version, optional)
• 1 garlic clove, minced
• ½ tsp ginger, grated

Additional Toppings and Garnishes:

• 1 green onion, finely chopped
• 1 tbsp toasted sesame seeds
• ½ cup cucumber, thinly sliced (for a refreshing crunch)
• ¼ cup kimchi, finely chopped (optional, for an extra Korean twist)
• ¼ cup crispy fried shallots or crushed roasted peanuts (optional for added crunch)

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Step-by-Step Instructions

Step 1: Prepare and Roast the Potatoes

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Wash and dry the baby potatoes. Cut them into halves or quarters for even cooking.
3. In a large bowl, toss the potatoes with olive oil, salt, black pepper, and garlic powder until well coated.
4. Spread the potatoes in a single layer on the prepared baking sheet.
5. Roast for 35-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy.

Step 2: Prepare the Gochujang Dressing

1. In a small bowl, whisk together gochujang, honey, rice vinegar, soy sauce, sesame oil, mayonnaise (if using), garlic, and ginger.
2. Taste the dressing and adjust the sweetness or spiciness if needed. Set aside.

Step 3: Assemble the Salad

1. Once the potatoes are crispy and golden brown, transfer them to a large mixing bowl.
2. Drizzle the gochujang dressing over the potatoes while they are still warm. Toss gently to coat them evenly.
3. Add green onions, toasted sesame seeds, cucumbers, kimchi (if using), and crispy shallots or peanuts for added flavor and crunch.
4. Serve immediately for a warm salad, or let it cool for a chilled version.

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Ingredient Background

Gochujang: The Star of the Dish

Gochujang is a fermented Korean red chili paste made from chili powder, glutinous rice, fermented soybeans, and salt. It has a rich umami flavor with a balance of sweetness and heat, making it an excellent ingredient for marinades, sauces, and dressings.

Why Use Baby Potatoes?

Baby potatoes are perfect for this recipe because they have a naturally buttery texture and hold their shape well after roasting. Yukon Gold and red potatoes both develop a crispy exterior while staying fluffy inside.

Rice Vinegar and Sesame Oil: The Perfect Pair

Rice vinegar adds acidity and brightness, balancing the richness of the potatoes. Sesame oil brings a nutty aroma that complements the gochujang beautifully.

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Technique Tips

1. Achieve Maximum Crispiness – Make sure your potatoes are completely dry before roasting to get that crispy texture.
2. Don’t Crowd the Pan – Spread the potatoes in a single layer to ensure they crisp up instead of steaming.
3. Toss the Potatoes While Warm – This allows them to absorb more of the dressing, enhancing the flavor.
4. Adjust the Spice Level – If you prefer a milder salad, reduce the gochujang and increase the honey.

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Alternative Presentation Ideas

• Korean BBQ Side Dish – Serve alongside grilled meats for a bold, spicy contrast.
• Buddha Bowl Addition – Pair with quinoa, tofu, and fresh greens for a balanced meal.
• Lettuce Wraps – Spoon the potato salad into large lettuce leaves for a fun and refreshing way to eat it.

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Additional Tips for Success

• If making ahead, store the dressing separately and toss with the potatoes before serving.
• Use an air fryer instead of an oven for extra crispiness.

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Recipe Variations

• Vegan Version: Swap honey for maple syrup and use vegan mayo or skip it altogether.
• Extra Spicy: Add a teaspoon of sriracha or red pepper flakes.
• Cheesy Twist: Sprinkle crumbled feta or parmesan over the top.

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Freezing and Storage

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Reheat in a skillet or oven to maintain crispiness.
• Freezing: Not recommended, as potatoes may turn mushy.

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Healthier Twist Ideas

• Use Sweet Potatoes – For a lower glycemic option.
• Skip the Mayo – For a lighter dressing.

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Serving Suggestions for Events

• Potlucks & BBQs – A unique, crowd-pleasing side.
• Game Nights – A spicy snack alongside wings and dips.
• Holiday Gatherings – A modern twist on traditional potato salad.

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Special Equipment

• Baking Sheet – For roasting the potatoes.
• Mixing Bowls – For tossing ingredients.
• Whisk – For blending the dressing smoothly.

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Frequently Asked Questions

1. How spicy is this dish?

It has a moderate heat level, but you can adjust by adding more or less gochujang.

2. Can I make this salad ahead of time?

Yes! Store the dressing separately and toss before serving.

3. What can I use instead of gochujang?

Try sriracha mixed with miso paste for a similar umami heat.

4. Can I use regular potatoes?

Yes, but cut them into smaller pieces for even cooking.

5. What protein pairs well with this dish?

Grilled chicken, tofu, or shrimp work great.

6. Is this gluten-free?

Use tamari instead of soy sauce for a gluten-free version.

7. Can I air fry the potatoes?

Yes! Air fry at 400°F for 20-25 minutes.

8. How long does the dressing last?

It stays fresh in the fridge for up to a week.

Conclusion

This Crispy Gochujang Potato Salad is a bold, flavorful take on a classic dish, bringing a fusion of textures and tastes that will keep you coming back for more. The combination of crispy, golden-brown potatoes with the deep, spicy-sweet umami of gochujang creates an irresistible side dish perfect for any occasion. Whether you enjoy it warm right after tossing in the dressing or let the flavors meld for a chilled version, this recipe delivers in both taste and versatility. Pair it with grilled meats, serve it at potlucks, or enjoy it as a satisfying vegetarian dish. Try it today, and bring a unique Korean-inspired twist to your meals!

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