Crispy Gochujang Potato Salad: 5 Must-Try Flavor Tips

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Crispy Gochujang Potato Salad features roasted potatoes combined with gochujang and vegan kewpie mayonnaise for a flavorful dish. This unique take on a classic salad brings a spicy twist that is perfect for any occasion. Whether you’re serving it at a summer BBQ or as a hearty side dish, the explosion of flavors will leave everyone wanting more. Let’s dive into this easy and delicious recipe!

Why You’ll Love This Crispy Gochujang Potato Salad

This Gochujang Potato Salad is not just another side dish; it’s a flavor-packed adventure. Here are some reasons to love it:

Vegan-friendly and perfect for plant-based diets.
Crunchy texture that pairs beautifully with creamy dressing.
Spicy and savory flavors make it a standout dish.
Easy to prepare, taking only 45 minutes from start to finish.
Great for meal prep and can be enjoyed cold or warm.
Versatile; serve it at BBQs, picnics, or as a simple dinner side.

This Korean-style Crispy Potato Salad is truly a delightful addition to your table!

Ingredients for Crispy Gochujang Potato Salad

Gather these items:

500 g new potatoes (Choose small ones for optimal crispiness and creaminess.)
1 teaspoon fine sea salt (Essential for seasoning while boiling the potatoes.)
1 tablespoon vegan butter (Melted to add rich flavor and help with browning.)
½ teaspoon garlic powder (Infuses a lovely depth of taste.)
1 teaspoon gochugaru (Provides the dish with a delightful smoky kick.)
2 eschallion shallots (Peeled and finely chopped to add a burst of freshness.)
½ juice of lime (Brightens up the flavors and adds zesty notes.)
8 tablespoons vegan kewpie mayonnaise (For a uniquely creamy texture that pairs beautifully with the potatoes.)
1-2 tablespoons gochujang paste (Gives the salad its signature spicy, savory depth.)
2 teaspoons vegan fish sauce (Enhances umami flavors without using seafood.)
1 small bunch fresh coriander leaves (Roughly torn for a pop of green and bright flavor.)
1 small bunch fresh chives (Finely chopped to add a mild oniony touch.)
1 teaspoon toasted black sesame seeds (Optional for a nutty crunch.)

How to Make Crispy Gochujang Potato Salad Step-by-Step

Step 1: Preheat your oven to 200 °C (fan oven) or preheat your air fryer to 180 °C.
Step 2: Wash the potatoes thoroughly and place them in a large pot of boiling water with 1 teaspoon of sea salt.
Step 3: Cook the potatoes until they are just fork-tender, about 10 minutes. Drain the potatoes well.
Step 4: Add the melted vegan butter, garlic powder, gochugaru, and a pinch of fine sea salt; toss to coat the potatoes.
Step 5: Spread the potatoes on a baking sheet and gently crush them until they burst but remain in one piece.
Step 6: Bake the potatoes in the oven for about 20 minutes until crispy, or air fry until golden and fragrant.
Step 7: Combine the shallots and lime juice in a small bowl and let them pickle for about 5 minutes.
Step 8: Whisk together the vegan kewpie mayonnaise, gochujang paste, vegan fish sauce, and coriander leaves.
Step 9: Remove the crispy potatoes from the oven or air fryer and let them cool for about 5 minutes.
Step 10: Transfer the potatoes to a serving plate, dress with sauce, sprinkle with chives and sesame seeds, and serve!

Pro Tips for the Perfect Crispy Gochujang Potato Salad

Keep these in mind:

Use small new potatoes for the best texture.
Don’t skip the pickling step for the shallots; it adds a delicious tang.
Feel free to adjust the amount of gochujang to suit your spice preference.

Best Ways to Serve Crispy Gochujang Potato Salad

This Gochujang Potato Side Dish pairs wonderfully with grilled meats and seafood. You can also serve it alongside a refreshing green salad or as part of a larger Korean-inspired meal. It’s perfect for BBQ gatherings or picnics!

How to Store and Reheat Crispy Gochujang Potato Salad

To store leftovers, keep them in an airtight container in the fridge for up to 3 days. When reheating, you can warm it gently in the oven or enjoy it cold as a refreshing side. This makes it a great meal prep option!

Frequently Asked Questions About Crispy Gochujang Potato Salad

What’s the secret to perfect Crispy Gochujang Potato Salad?

The secret lies in choosing the right potatoes and ensuring they are well-seasoned before cooking. Using small new potatoes allows for a crisp exterior while keeping the inside creamy. The gochujang and kewpie mayonnaise create that unique flavor, making it a delightful Spicy Korean Potato Salad.

Can I make Crispy Gochujang Potato Salad ahead of time?

Yes, you can prepare the potatoes and sauce separately ahead of time, then combine them just before serving. This is especially handy for parties where you want to impress your guests with a fresh and vibrant dish.

How do I avoid common mistakes with Crispy Gochujang Potato Salad?

Ensure your potatoes are not overcooked, as this can result in mushiness. Also, adjust the seasoning to your taste—adding more gochujang or lime juice can elevate the flavors in your Gochujang-infused Potato Salad.

Variations of Crispy Gochujang Potato Salad You Can Try

Feel free to experiment with different ingredients! You can add roasted vegetables, switch up the herbs, or even incorporate protein like chickpeas for a filling meal. Try a Vegan Gochujang Potato Salad by adding avocado for creaminess, or create a spicy potato salad with roasted garlic for an extra kick!