Crispy Gochujang Potato Salad (Print Version)
# Ingredients:
→ Potatoes
01 -
500 g new potatoes
02 -
1 teaspoon fine sea salt
→ Potato Seasoning
03 -
1 tablespoon vegan butter, melted (or vegetable oil)
04 -
½ teaspoon garlic powder
05 -
1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
→ Pickled Shallots
06 -
2 eschallion shallots, peeled and finely chopped
07 -
Juice of ½ lime
→ Dressing
08 -
8 tablespoons vegan kewpie mayonnaise or vegan mayonnaise
09 -
1-2 tablespoons gochujang paste, to taste
10 -
2 teaspoons vegan fish sauce
11 -
Small bunch fresh coriander leaves, roughly torn
→ Garnishes
12 -
Small bunch fresh chives, finely chopped
13 -
1 teaspoon toasted black sesame seeds (optional)
# Instructions:
01 -
Preheat the oven to 200°C (fan), or set air fryer to 180°C.
02 -
Wash new potatoes and place in a large pot of boiling water with 1 teaspoon fine sea salt.
03 -
Simmer potatoes until just fork-tender, approximately 10 minutes. Drain and transfer to a medium bowl.
04 -
Add melted vegan butter, garlic powder, gochugaru and a pinch of sea salt to potatoes. Toss to coat evenly.
05 -
Spread seasoned potatoes onto a baking tray. Use the base of a jar or glass to gently flatten, bursting but keeping pieces intact.
06 -
Bake or air fry potatoes for 20 minutes until golden and crispy on the edges.
07 -
Meanwhile, combine finely chopped shallots and lime juice in a small bowl. Allow shallots to pickle for 5 minutes.
08 -
In a mixing bowl, whisk together vegan mayonnaise, gochujang paste, vegan fish sauce, pickled shallots, and coriander leaves.
09 -
When potatoes are crisp, remove from oven or air fryer. Let cool for 5 minutes.
10 -
Transfer potatoes to a serving bowl. Dress with half of the sauce. Garnish with chives and black sesame seeds, serving extra dressing on the side.
# Notes:
01 -
Adjust the amount of gochujang to suit preferred spice level.
02 -
Potatoes can be air fried for added crispness and reduced oil.