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Gochujang Potatoes

  • Author: Chuck Underwood
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Potatoes
  • Method: Stovetop
  • Cuisine: Korean
  • Diet: Vegan


I made a homemade gochujang sauce and wanted something to try it on - so I used these cute baby potatoes!  Delicious!


Units Scale
  • 1/4 cup gochugaru (Korean chile pepper flakes)
  • 1 cup water (divided)
  • 1 Tbs. miso
  • 1 Tbs. rice vinegar
  • 1 Tbs. maple syrup
  • 1 tsp. minced garlic
  • 1 tsp. coconut aminos (optional)
  • 1 Tbs. cold, cooked rice (optional)
  • 24 oz. bag of baby potatoes


  1. Mix all of the sauce ingredients with 1/2 cup of the water in a small bowl or saucepan. The rice will help thicken it if you need it. It will be chunky - but you can blend it if you want, or just use another thickener like cornstarch or potato starch.

  2. Cut your potatoes in half, and air fry at 425° F for about 10 minutes or until they start to brown. Alternatively, you can also bake them or microwave them.

  3. Turn the potatoes out into a large skillet and add the sauce and remaining 1/2 cup water.

  4. Mix well and cook over medium until the sauce thickens.

  5. Garnish with fresh black pepper and green onions.

Keywords: gochujang potatoes