Korean Chili Potatoes — crisped to perfection and tossed in a sweet, spicy Korean sauce, these fiery potatoes are the ultimate vegan party dish! With crispy veggies and a fluffy interior, pair them with some rice or serve as is for a perfect appetizer or entree.
I love Korean flavors for one simple reason: balance. There’s always some hint of sweet to balance out the spicy and these potatoes are a perfect example of that. Savor the subtle heat and complex Korean flavors with these crispy potatoes, coated in that heavenly sauce!
WATCH HOW TO MAKE KOREAN CHILI POTATOES:
Korean Chili Potatoes — crisped to perfection and tossed in a sweet, spicy Korean sauce, these fiery potatoes are the ultimate party dish! With crispy veggies and a fluffy interior, pair them with some rice or serve as is for a perfect appetizer or entree.
- 1 lb baby potatoes , par-boiled i.e. fork-tender ( 1 pound or 450 grams)
- 2 tsp oil
- 1/2 tsp black pepper
- salt , to taste
- 1 tbsp oil
- 1 medium red onions , cubed
- 1/2 cup mixed color bell peppers , cubed
- 1/4 cup green onions , finely chopped
- 2 tsp toasted sesame seeds
- 1 tsp toasted sesame oil
Preheat your air fryer or oven to 370°F / 190°C . Toss your potatoes with oil, salt, and pepper. Spread onto a greased baking tray or add into your airfryer and cook for 10 minutes until golden brown.
In a small bowl, mix together gochujang, gochugaru, soy sauce, vinegar, honey, bouillon cube, garlic, salt, hot water, and cornstarch until well combined. Set aside.
In a large pan, heat the oil on medium heat. Add in your onions and bell peppers, sautéing for 1-2 minutes until softened. Add in your sauce and cook for another 1-2 minutes. Add in your potatoes, green onion, toasted sesame seeds, and toasted sesame oil. Toss until combined and adjust the seasonings according to your taste. your Korean Chili Potatoes are ready!
Subscribe to my YouTube Channel for step-by-step videos.