This potato side dish is the easiest Korean food to make.
Preboil the potato cubes until half cooked, mix in a little bit of oil, then pan fry them until golden brown, lastly season with Gochujang, fresh garlic, and sesame seeds…Yum!
If you are a fan of Korean food, you probably love all the side dishes you get when you order an entrée in Korean restaurants. The side dishes are known as banchan – there are mainly three types of banchan: preserved, braised, and fresh vegetables.
A few weeks ago, I made some home-made kimchi, which is a preserved vegetable dish.
Here is my home-made kimchi recipe ->
Easy and cheap, chili and sweet, potato side dish
The potatoes are cut into small chunks, boiled, coated with vegetable oil, and then pan-fried. If you happen to have duck fat or pork fat, you can replace the vegetable oil and make this dish with even better fragrance. Cooked sesame seed is another known secret for the fragrance.
Serve in Hot or Cold
Guess what, the best part of this dish is that you can serve it either in hot or cold. Food always tastes good when they are freshly out of the cookware, but not all can still be amazing after cools down.
Most of the Korean side dishes are served in cold, because they were pre-made in large quantity and stored in the fridge.
How convenient~
Just take it out of fridge and ready to go. These cold side dishes go very well with a hot bowl of rice or just as some snacks for a beer!
Just remember not to leave them longer than 48 hours in the fridge, since the potatoes aren’t preserved (like kimchi), they don’t stay well for too long.
Are you a potato lover?
Don’t miss out my most popular potato recipe (70M views on TikTok!).
Sweet and Spicy Korean Style Potato
EQUIPMENT
- 1 medium pot
- Non-stick Frying Pan
INGREDIENTS
- 3 russet potatoes
- 2 tbsp of vegetable oil (You can use 1 tbsp vegetable oil + 1 tbsp duck fat for a better taste!)
Sweet and Chili Sauce
1 tbsp minced garlic
1 tsp chili pepper powder (It’s totally fine to skip it if you are not a crazy spicy food lover. Gochujang could provide enough spiciness for this dish.)
2 tbsp Gochujang (a thick and spicy-sweet traditional Korean sauce)
2 tbsp honey (use 1 tbsp of sugar instead for a vegan adaptation)
1 tbsp ketchup
2 tbsp soy sauce (light soy sauce)
2 tbsp cold water
1 tbsp sesame seeds (or use 1 tbsp of sesame oil instead)
INSTRUCTIONS
1. Peel 3 potatoes. Cut them into 1-inch cubes.
2. Add potato cubes to a medium sauce pan, cover with 1-inch of cold water. Bring to a boil over high heat.
3. Use low heat to simmer for 10 minutes.
4. Meanwhile, make a sauce by mixing all the sauce ingredients (see “INGREDIENTS” section above.) in a large bowl. Set aside.
5. Turn off the heat, drain the boiled potatoes, transfer them to a large bowl.
6. Add 2 tbsp of vegetable oil (or olive oil) to the potatoes. Mix well.
7. Put the potatoes in a large frying pan (no extra oil is needed here). Use medium high heat to pan fry each side until golden brown. (It takes about 1½ minute to pan fry each side.)
8. Turn off the heat. Add the potatoes to the sauce. Mix well.
9. Can be served hot immediately. Or keep in the fridge up to two days. Serve cold as a side dish.
Sweet and Spicy Korean Style Potatoes
Equipment
- medium pot
- Non-Stick Frying Pan
Ingredients
- 3 russet potatoes
- 2 tbsp vegetable oil (You can use 1 tbsp vegetable oil + 1 tbsp duck fat for a better taste!)
Sweet and Chili Sauce
- 1 tbsp minced garlic
- 1 tsp chili pepper powder (It's totally fine to skip it if you are not a crazy spicy food lover. Gochujang could provide enough spiciness for this dish.)
- 2 tbsp Gochujang (a thick and spicy-sweet traditional Korean sauce)
- 2 tbsp honey (use 1 tbsp of sugar instead for a vegan adaptation)
- 1 tbsp ketchup
- 2 tbsp soy sauce (light soy sauce)
- 2 tbsp cold water
- 1 tbsp sesame seeds (or use 1 tbsp of sesame oil instead)
Instructions
- Peel 3 potatoes. Cut them into 1-inch cubes.
- Add potato cubes to a medium sauce pan, cover with 1-inch of cold water. Bring to a boil over high heat.
- Use low heat to simmer for 10 minutes.
- Meanwhile, make a sauce by mixing all the sauce ingredients (see "INGREDIENTS" section above.) in a large bowl. Set aside.
- Turn off the heat, drain the boiled potatoes, transfer them to a large bowl.
- Add 2 tbsp of vegetable oil (or olive oil) to the potatoes. Mix well.
- Put the potatoes in a large frying pan (no extra oil is needed here). Use medium high heat to pan fry each side until golden brown. (It takes about 1½ minute to pan fry each side.)
- Turn off the heat. Add the potatoes to the sauce. Mix well.
- Can be served hot immediately. Or keep in the fridge up to two days. Serve cold as a side dish.
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