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The BEST Gochujang Potato Fries (Korean Street Fries)

Korean gochujang potato fries garnished with sesame seeds and scallions.
Spicy gochujang potatoes fries, a Korean favorite that is accidentally vegan! Get ready for some flavor-packed Korean street fries!
Jem @ The Fruity Jem
Prep Time 10 minutes
Cook Time 10 minutes
Bake Time 20 minutes
Total Time 40 minutes
Serving Size 2 servings

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.