Name: The BEST Gochujang Potato Fries (Korean Street Fries)
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Ingredients: 4-6 potatoes ((2 pounds, 900 grams)); 1 Tablespoon vegetable oil; ¼ teaspoon freshly cracked black pepper; 2 Tablespoons gochujang; 2 Tablespoons soy sauce; 1 teaspoon rice vinegar; 1 Tablespoon water; ¼ teaspoon sesame oil ((optional)); 1/2 scallion (chopped); 2 teaspoons sesame seeds

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Spicy gochujang potato fries, a Korean favorite that is accidentally vegan! Get ready for some flavor-packed Korean street fries!

Korean gochujang potato fries with sesame seeds and scallions, on a white baking paper.

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!

Ingredients for Korean gochujang street fries with labels on a white marble.

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.

Potatoes cut into fries shape with black pepper sprinkled on top.

Baked potato fries after the first time baking on a baking sheet.

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.

Mixed gochujang sauce on a white ramekin. — Mixing all ingredients together.

Gochujang sauce mixture in a pan before it get heated up. — Mixing all ingredients together.

Add the fries to the pan, toss to coat, and serve with scallions and sesame seeds if desired. Enjoy your spicy Korean gochujang fries!

Crispy oven-baked potato fries added into a pan of gochujang sauce.

Gochujang potato fries after coating the fries with the gochujang sauce.

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!

Sprinkling sesame seeds on top of glistening Korean gochujang potato fries.

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

Gochujang has a unique blend of spicy, sweet, and umami flavors, with a touch of earthiness from the fermented chili paste. It does NOT taste like tomato paste. Gochujang is way spicier and has a different flavor profile.

If you’d like to make homemade gochujang, refer to this recipe by Maangchi!

Gochujang is versatile for adding depth to soups, stews, marinades, sauces (like in this gochujang aioli), and stir-fries (like in this gochujang ramen).

Yes, gochujang has a moderate heat level, though its sweetness and umami flavors balance the spice.

Once opened, refrigerate gochujang to keep it fresh and maintain its flavor. If you haven’t opened it, you can just store it at room temperature.

Not exactly; while both are spicy pastes, harissa is made with chilies and spices, giving it a smokier flavor compared to gochujang’s sweet and savory taste.

If you’re curious to try harissa, check out my harissa aioli or harissa eggplant recipes!

Want More Asian Bites Recipes?

You’re in the right place! Try my kimchi sushi or this Korean spicy noodle spring rolls. If you’re a fan of tofu, try this tandoori roasted vegetables or quick marinated tofu.