Description
Spicy-sweet gochujang mayo clings to crisp-edged potato cubes, while sesame oil and fresh scallions add a nutty aroma and bright bite. Each forkful balances crunchy texture with tangy heat, perfect for a bold side dish.
Ingredients
- 500 g potatoes
- 2 tbsp vegetable oil
- 2 tbsp gochujang
- 3 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1 clove garlic
- 1 stalk green onion
- 1 tsp toasted sesame seeds
- Salt to taste
- Pepper to taste
Instructions
- Peel and cut potatoes into bite-sized cubes then rinse under cold water and pat completely dry.
- Heat vegetable oil in a skillet over medium-high heat then add potatoes and fry, turning occasionally, until golden brown and crispy, about 8–10 minutes.
- While potatoes cook, mince garlic and thinly slice green onion; set aside.
- In a medium bowl whisk together gochujang, mayonnaise, rice vinegar, sugar, sesame oil, and minced garlic until smooth.
- Transfer hot crispy potatoes to a large mixing bowl then pour the gochujang dressing over them.
- Toss gently to coat each potato cube evenly, then season with salt and pepper to taste.
- Garnish with sliced green onion and toasted sesame seeds before serving.
Notes
- For extra crispiness, soak cubed potatoes in cold water for 30 minutes, then drain and pat dry.
- Adjust the amount of gochujang to make the salad milder or spicier based on preference.
- If you don’t have rice vinegar, apple cider vinegar makes a fine substitute.
- This salad can be served warm, at room temperature, or chilled for a different texture.