Gochujang Potatoes
"If you love potatoes and spicy food, make these gochujang potatoes! Soft, buttery potatoes braised in a sweet & spicy gochujang sauce."
-- @ellielikescooking
A Note from Feedfeed

Looking for a fun and spicy twist on a potato side dish? Well, here we have a Korean-inspired version that will have you coming back for more! Potatoes and cabbage are pan-fried and cooked in a savory sauce made with gochujang, gochugaru, and soy sauce mimicking the flavors of kimchi. 



Prep time 15mins
Cook time 30mins
Serves or Makes: 3


Potatoes and Cabbage

  • 1 tablespoon neutral cooking oil
  • 1 pound potatoes, cut into 1-inch cubes
  • 5 ounces cabbage, chopped
  • 3 garlic cloves, minced
  • Green onions, sliced on a diagonal for garnish
  • Sesame seeds, for garnish

Gochujang Sauce

  • 1 tablespoon gochujang
  • 1 tablespoon gochugaru
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/ 2 cup water


  • Step 1

    Add potatoes to a bowl of cold water and soak for 10 minutes. Drain and pat completely dry.

  • Step 2

    Heat oil in a skillet over medium-high heat. Add potatoes and cook undisturbed until evenly browned on all sides.

  • Step 3

    In a small bowl, mix sauce ingredients. Adjust seasonings to taste, and set aside.

  • Step 4

    Add garlic and cabbage and cook 1 minute, stirring frequently.

  • Step 5

    Stir in sauce. Bring to a boil then reduce heat to medium low. Cover and simmer until potatoes are tender, about 10-15 minutes.

  • Step 6

    Turn off heat and garnish with green onions, sesame seeds, and a drizzle of sesame oil.