Stir-Fried Potatoes with Gochujang recipe - ingredients, nutrition and when to eat it
This homestyle side dish is made by stir-frying thick-cut potatoes with onion and finishing them in a gochujang sauce.
This homestyle side dish is made by stir-frying thick-cut potatoes with onion and finishing them in a gochujang sauce. Spicy, sweet, and fluffy in texture, it pairs beautifully with rice and makes an easy addition to lunch or dinner.
Vegetables · 20 minutes to cook
Nutrition (per 339g serving): 258.8 kcal · protein 6.3g · carbohydrate 45.5g · fat 6.5g · sodium 899mg
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: Soak the potatoes briefly in cold water to remove some of the surface starch and keep them from sticking as they cook.
Tips: Cut the potatoes to a similar thickness so they cook evenly.
Tips: After adding the sauce, keep the heat at medium-low because gochujang burns easily over high heat.
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Ingredients (1 serving)
- Potato — 1 pc
- Onion — 0.3 pc
- Gochujang (Korean red pepper paste) — 1 Tbsp
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 tsp
- Green onion — 2 Tbsp
- Toasted sesame seeds — 0.5 tsp
- Water — 0.3 cup