Stir-Fried Potatoes with Gochujang recipe - ingredients, nutrition and when to eat it
Thinly sliced potatoes and onion are stir-fried in a gochujang sauce for a tasty side dish to serve with rice.
Thinly sliced potatoes and onion are stir-fried in a gochujang sauce for a tasty side dish to serve with rice. The potatoes turn tender and fluffy, with a sweet and spicy kick that pairs well with a warm bowl of rice. It’s easy to make when you need a simple side for a meal.
Side dishes · 15 minutes to cook
Nutrition (per 221g serving): 216.9 kcal · protein 4.9g · carbohydrate 37.8g · fat 5.7g · sodium 648.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After cutting the potatoes into thin strips, soak them briefly in cold water to rinse off some of the surface starch so they’re less likely to stick while cooking.
Tips: If the potatoes start sticking to the pan, add a tablespoon of water, cover, and cook for 1 minute.
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Ingredients (1 serving)
- Potato — 1 pc
- Onion — 0.3 pc
- Gochujang — 1 Tbsp
- Cooking oil — 1 tsp
- Soy sauce — 0.5 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 clove
- Toasted sesame seeds — 0.5 tsp