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Crispy Gochujang Potato Salad Recipe
Ash Tyrrell

Crispy Gochujang Potato Salad Recipe

I have to admit, I was a little skeptical the first time I made this Crispy Gochujang Potato Salad. But the moment I took a bite, I was hooked! The potatoes come out perfectly golden and crunchy, while the gochujang dressing adds a spicy, tangy kick that keeps you coming back for more. Making it felt so rewarding, and it’s become one of my favorite go-to dishes for weeknight dinners and BBQs alike
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • New potatoes – I use small waxy potatoes for the perfect crunch and creaminess. Avoid frozen potatoes as they can become mushy.
  • Fine sea salt – Essential for boiling potatoes; it brings out their natural flavor.
  • Vegan butter melted – Adds richness and helps the potatoes crisp up nicely. You can also use vegetable oil.
  • Garlic powder – Gives a subtle savory kick without overpowering the dish.
  • Gochugaru Korean chili flakes – Brings authentic Korean heat; red pepper flakes can work in a pinch.
  • Eschallion shallots peeled and finely chopped – Adds a mild onion flavor and crunch.
  • Juice of half a lime – Balances the heat with a fresh tangy zing.
  • Vegan mayonnaise – I love using vegan Kewpie for creaminess but any store-bought brand works.
  • Gochujang paste – The star ingredient! Adjust for spice level.
  • Vegan fish sauce – Boosts umami and depth of flavor.
  • Fresh coriander leaves roughly torn – Adds herbal freshness.
  • Fresh chives finely chopped – For garnish and subtle oniony flavor.
  • Toasted black sesame seeds optional – A visual and textural bonus.

Method
 

  1. First, I wash the potatoes thoroughly and boil them in salted water until fork-tender, about 10 minutes. This step ensures the potatoes cook evenly and absorb a bit of seasoning. Once boiled, I drain them and set aside to cool slightly.
  2. Next, I gently crush the potatoes on a baking sheet. I drizzle melted vegan butter over them and sprinkle garlic powder, gochugaru, and a pinch of salt. Then I bake them at 200°C (fan) or air fry at 180°C until golden and crispy, around 20 minutes.
  3. While the potatoes crisp up, I quickly pickle the shallots in lime juice for 5 minutes. Then I mix them with vegan mayonnaise, gochujang, vegan fish sauce, and fresh coriander leaves. This combination gives the dressing a creamy, tangy, and spicy punch.
  4. Once the potatoes are slightly cooled, I transfer them to a serving plate and pour half the dressing over them. I sprinkle chives and sesame seeds on top, and serve the remaining sauce on the side for extra flavor.

Notes

  • I always smash the potatoes gently; over-smashing makes them mushy.
  • Toasting sesame seeds brings out a nutty flavor that complements the spicy sauce.
  • Letting the potatoes cool slightly before dressing prevents them from getting soggy.
  • I sometimes air fry instead of baking—it gives a lighter, crispier texture