Crispy Gochujang Potato Salad: A Bold and Spicy Twist on a Classic: This Crispy Gochujang Potato Salad is a unique combination of creamy, spicy, and tangy flavours that will take your potato salad to the next level. This dish, which takes inspiration from Korean cooking, combines crispy roasted new potatoes with a spicy, rich sauce consisting of gochujang paste, vegan mayonnaise, and fresh herbs. The gochujang gives it a great bite, and the flavour is further enhanced with the addition of garlic powder, lime, and vegan fish sauce. This salad is a colourful, bold meal that would look great on any table, and it’s perfect for a weekday supper or a summer BBQ.
Ingredients For Crispy Gochujang Potato Salad
- 1 pound of baby potatoes, scrubbed clean
- 1 teaspoon of fine sea salt
- 1 tablespoon of melted vegan butter (or vegetable oil as a substitute)
- ½ teaspoon of garlic powder
- 1 teaspoon of gochugaru (Korean red pepper flakes) or red chili flakes as an alternative
- 2 shallots, peeled and finely diced
- Juice from half a lemon
- ½ cup of Kewpie-style vegan mayo (or your favorite vegan mayonnaise)
- 1 to 2 tablespoons of gochujang paste (adjust to your spice preference)
- 2 teaspoons of vegan fish sauce
- A small bunch of fresh cilantro leaves, roughly torn
- A small bunch of chives, finely chopped
- 1 teaspoon of toasted black sesame seeds (optional, for garnish)
Instructions For Crispy Gochujang Potato Salad
- To prepare the potatoes, first give them a good rinse and then cut them in half or quarters, depending on how big they are. Put them in a kettle with cold water in it and then add the salt. When the potatoes are fork-tender, boil the water and simmer them for ten to twelve minutes. After cooking, drain and let them air dry.
- Make the potatoes crispy: Set oven temperature to 400°F, or 200°C. Arrange the boiled potatoes on a baking sheet and mix with the gochugaru, garlic powder, and melted vegan butter (or oil). Ensure that every potato slice has a uniform coating. Roast them for 25 to 30 minutes, tossing them halfway through to ensure equal cooking, until they are crispy and golden brown.
- Create the Sauce: In a mixing bowl, combine the chopped shallots, lemon juice, vegan mayonnaise, gochujang, vegan fish sauce, and a few cilantro leaves while the potatoes are roasting. If you want additional heat, add more gochujang after tasting.
- To assemble the salad, remove the crispy potatoes from the oven and allow them to cool for a few minutes. Make sure they are well coated by tossing them in the dish with the prepared sauce. As a garnish, scatter any leftover cilantro and finely chopped chives on top.
- To serve, move the potato salad to a platter. Toasted black sesame seeds may be sprinkled on top for a little crunch and flavour boost. You may eat this meal warm or room temperature.
In conclusion, this Crispy Gochujang Potato Salad is a delicious combination of tastes and textures, with crispy potatoes encased in a creamy, hot sauce that tastes very good. This potato salad is a fun take on a classic recipe, making it ideal for anyone who like strong flavours. At every occasion, serve it as the main course or a side dish to wow your guests with something really unique.