Sweet and Spicy Korean Style Potatoes

Ingredients

• 3russet potatoes
• 2 tbspvegetable oil (or 1 tbsp vegetable oil and 1 tbsp duck fat)
• 1 tbspminced garlic
• 1 tspchilli powder
• 2 tbspgochujang
• 2 tbsphoney (or 1 tbsp sugar for a vegan adaptation)
• 1 tbspketchup
• 2 tbsplight soy sauce
• 2 tbspcold water
• 1 tbspsesame seeds (or 1 tbsp sesame oil)

Instructions

1. 1

   Peel and cube

   Peel the 3 potatoes and cut them into 2.5 cm cubes.

2. 2

   Boil the potatoes

   Put the potato cubes in a medium saucepan and cover them with 2.5 cm of cold water. Bring to the boil over high heat.

3. 3

   Simmer gently

   Reduce the heat to low and simmer the potatoes for 10 minutes.

4. 4

   Mix the sauce

   Meanwhile, combine all the sauce ingredients in a large bowl and set it aside.

5. 5

   Drain the potatoes

   Turn off the heat, drain the potatoes and transfer them to a large bowl.

6. 6

   Coat with oil

   Add 2 tbsp vegetable oil, or olive oil, to the potatoes and mix well.

7. 7

   Pan-fry until golden

   Transfer the potatoes to a large frying pan; you do not need to add more oil. Fry over medium-high heat until golden on each side, about 1½ minutes per side.

8. 8

   Toss with sauce

   Turn off the heat, add the potatoes to the sauce and mix until coated.

9. 9

   Serve or chill

   Serve hot straight away, or refrigerate for up to two days and serve cold as a side dish.

What are Korean-style potatoes?

This dish gives chunks of potato a sweet, savoury and spicy coating made with gochujang, garlic, honey and soy sauce. It draws on Korean flavours, with gochujang providing the characteristic fermented chilli-and-sweetness profile.

Here, the potatoes are first boiled and then pan-fried, so they become tender inside with golden surfaces that catch the sauce. Sesame seeds add a toasty finishing note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 351 calories, 0g protein, 0g carbs, 0g fat.

The potatoes provide most of the carbohydrates, while the oil contributes most of the fat; the recipe's soy sauce and gochujang also add sodium. Serve a portion alongside a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes and fat

Potatoes: Russets are the specified choice; cutting them into evenly sized 2.5 cm chunks helps them cook at a similar pace.

Fat: Vegetable oil coats the drained potatoes before frying. Duck fat can replace half the oil for a richer fragrance, as suggested in the recipe.

Getting the boil right

Starting in cold water gives the chunks time to heat through as the pan comes to the boil. Keep the water level about 2.5 cm above the potatoes, then simmer gently for 10 minutes.

Drain them thoroughly before adding oil. Excess water can make the pan-frying stage less effective.

Building the sauce

Gochujang: This thick Korean chilli paste supplies heat and savoury depth, while honey softens its edge with sweetness. Light soy sauce and ketchup round out the mixture.

Garlic and chilli powder: Minced garlic adds a direct savoury note, and the chilli powder brings extra heat. Stir everything together with the cold water before the potatoes are ready.

Frying for golden edges

Coat the boiled potatoes in oil before putting them in the frying pan; the recipe calls for no additional oil in the pan. Use medium-high heat and let each side fry for about 1½ minutes.

Turn the pieces as needed so the surfaces colour evenly. Once golden, turn off the heat before tossing them with the sauce.

Serving and texture

Serve the potatoes hot as soon as they are coated, when the sauce is warm and glossy. Sesame seeds are the suggested finish; sesame oil is offered as an alternative.

They can also be chilled and served cold as a side dish. Pair them with a mild main or simple vegetables to balance their sweet-spicy flavour.

Recipe notes & tips

• Cut the potatoes into similarly sized chunks so they cook evenly.
• Keep the simmer gentle for the full 10 minutes.
• Drain the potatoes well before coating them with oil.
• Fry in a large pan so the pieces have room to colour.
• Turn off the heat before mixing the potatoes with the sauce.
• Add the sesame seeds as a finishing touch for extra fragrance.

Variations

• Use duck fat: Replace 1 tbsp of vegetable oil with 1 tbsp duck fat for a richer aroma.
• Make it vegan: Use 1 tbsp sugar instead of the 2 tbsp honey, as suggested in the recipe.
• Use sesame oil: Swap the sesame seeds for 1 tbsp sesame oil.
• Adjust the heat: Reduce the chilli powder for a milder result.
• Serve it chilled: Refrigerate the coated potatoes and serve them cold as a side dish.

Common mistakes to avoid

• Uneven chunks: Cut the potatoes to a similar 2.5 cm size so they cook at the same rate.
• Too much water on the potatoes: Drain them thoroughly before adding the oil.
• Crowded frying pan: Use a large pan so the potatoes can brown rather than steam.
• Skipping the oil coating: Mix the drained chunks with the measured oil before pan-frying.
• Saucing over the heat: Turn off the heat before adding the potatoes to the sauce.

How to store

Refrigerate the potatoes for up to two days. The recipe suggests serving them cold as a side dish; if you prefer them hot, reheat gently in a frying pan.

Frequently asked questions