Spicy gochujang potato fries, a Korean favorite that is accidentally vegan! Get ready for some flavor-packed Korean street fries!
Ingredients
- Potatoes: The base of any good fries. Feel free to sub this with sweet potatoes!
- Also feel free to cut them in any way you like! You can just halve or quarter the potatoes for bigger bites, or dice them for more of a gochujang breakfast potato type. You can even do smashed potatoes! Note that baking time will change depending on the potato cut.
- Vegetable Oil: Choose one with a high smoking point, such as sunflower or vegetable oil.
- Black Pepper: For a more spicy kick.
- Gochujang: A spicy, slightly sweet Korean chili paste that’s the heart of the sauce! This is also the magic ingredient in my umami gochujang noodles!
- Soy Sauce: Brings in a savory, umami depth.
- Rice Vinegar: Adds a subtle tang.
- Water: Thins the sauce slightly for even coating.
And three optional ingredients to jazz up these gochujang potatoes.
- Sesame Oil: For the aromatic goodness we can’t resist.
- Scallion: Our favorite Asian garnish.
- Sesame Seeds: Adds a little crunch and nutty flavor!
Step-by-step Instructions
Preheat your oven to 375°F (190°C). Rinse and dry the potatoes; slice them into fries (or any other preferred shape such as cubes), then dry them well with a towel. In a bowl, toss the fries with oil and black pepper. Spread them on a baking sheet and bake for 20 minutes. Increase the heat to 425°F (210°C) and bake another 10-15 minutes until crispy.
To make the crispiest fries, check out my Adobo Potato Fries recipe. You can also find detailed air fryer instructions there. Or in short, air fry at 380°F (195°C) for 10-12 minutes, shake, then cook for 5-10 more minutes.
About 5-10 minutes before the fries are ready, make the gochujang sauce. In a small bowl, mix gochujang, soy sauce, rice vinegar, water, and sesame oil (if using). Reduce the sauce in a pan on low heat until it bubbles, then stir until it thickens slightly. Then immediately turn the heat off.
Add the fries to the pan, toss to coat, and serve with scallions and sesame seeds if desired. Enjoy your spicy Korean gochujang fries!
Top Tips
- Dry the potatoes thoroughly. Moisture = sogginess, so don’t skip this step!
- Spread the potatoes in a single layer with space between each one. If they’re too close, they’ll steam instead of bake, which makes them less crispy.
- Cook the sauce on low heat. This prevents you from accidentally burning the sauce. Stir continuously as soon as it starts bubbling for 15-45 seconds, then immediately turn the heat off..
- Enjoy fresh. Fries are one of those food that are really much better when served fresh!
Serving Suggestions
Serve this Korean fries with some Korean dipping sauces like kimchi mayo or gochujang mayo. Or try this Japanese yuzu mayo or sriracha mayo that is often served with sushi!
For a non-spicy sauce to neutralize the gochujang, try this citrus aioli, dijon mayo, or our good old vegan mayo.
And for a refreshing drink pairing, try my Korean strawberry milk, coconut matcha latte, or mango matcha latte!
If you are a fan of kimchi, I bet you would love my Kimchi Loaded Fries recipe!
Storage and Meal Prep Instructions
Storage: Store leftovers in the fridge for up to 3 days. Reheat by baking in the oven at 425°F (220°C) for around 7 minutes to bring back the crispiness.
Meal Prep: The sauce can be made in advance and stored in the fridge for up to 5 days. You can also partially bake the potatoes ahead of time, then just finish crisping them in the oven at 425°F (220°C) for 10 minutes before serving.
Recipe Variations
Add ginger and/or garlic – Sautee minced ginger and garlic in the beginning before making the sauce. You can also use ginger and garlic powder for convenience.
Add gochugaru (Korean red pepper flakes) – For more heat!
Try different potato variations – Use cubed roasted potatoes, or even make crispy smashed potatoes!
FAQ
Want More Asian Bites Recipes?
You’re in the right place! If you like potatoes, you would like my Indian masala fries or these tomato-based masala chips.
For more Korean flavors, try my kimchi sushi or this Korean spicy noodle spring rolls.
The BEST Gochujang Potato Fries (Korean Street Fries)
Ingredients
For the Potatoes:
- 4-6 potatoes (2 pounds, 900 grams)
- 1 Tablespoon vegetable oil
- ¼ teaspoon freshly cracked black pepper
For the Gochujang Sauce:
- 2 Tablespoons gochujang
- 2 Tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1 Tablespoon water
- ¼ teaspoon sesame oil (optional)
For Garnish (optional):
- ½ scallion chopped
- 2 teaspoons sesame seeds
Instructions
- Prepare the Potatoes: Preheat your oven to 375°F (190°C). Rinse and pat the potatoes dry. Slice them into 0.4-inch (1 cm) thick pieces, keeping the skins on, then cut into fry shapes. Lay the fries on a kitchen towel, wrap them up, and ensure they’re thoroughly dried—don’t skip this step!
- Season: In a large bowl, toss the dried fries with oil and pepper until they're evenly coated.
- Bake: Spread the fries in a single layer on a lined baking sheet, leaving space between each fry to avoid sogginess. Bake at 375°F (190°C) for 20 minutes.Then, increase the heat to 425°F (210°C) and bake for another 10-15 minutes until they’re brown and crispy. Keep an eye on them to avoid burning, as baking time may vary depending on the size and type of potatoes. Start by checking at 10 minutes, adding more time if needed.
- Prepare: About 5-10 minutes before the fries are done, start preparing the gochujang sauce. In a small bowl, mix all the ingredients together (except the sesame oil if using).
- Reduce: In a large non-stick pan over low to medium heat, heat the gochujang mixture until it starts to bubble, for about 1-2 minutes.Once it bubbles, stir the sauce quickly and continuously to prevent burning, while keeping the heat on for 15-45 more seconds. Once the sauce thickens (but before it burns), turn the heat off immediately.
- Mix and Serve: Stir the fries into the pan and coat with the sauce. Transfer to the serving plate and top with the scallion and sesame seeds if using. Enjoy!
Notes
- Be sure to use a non-stick pan. The sauce will caramelize and become sticky so it might be a hassle to clean up if you’re not using a non-stick pan!
- Do NOT be tempted to add a bit more water once you’ve added the fries into the sauce. Doing so will cause the fries to become soggy! Just keep on stirring to coat the sauce evenly.
- Serve immediately! The fries get soggy really quickly so you definitely want to eat them as soon as possible!
- For storage instructions, step-by-step photos, and other information, please see the post above.
Full of flavor and crispy!