Vegan 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.
Ingredients
Potatoes:
- 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
Sauce:
- 1 cube vegetable bouillon
- 1½ tbsp gochujang (korean chili paste)
- 1 tbsp gochugaru (korean chili flakes)
- 2 tsp garlic , minced
- 2 tbsp light soy sauce
- 1 tbsp vinegar
- 1 tbsp honey
- 1/4 cup hot water
- 2 tsp corn starch
- salt , to taste
Stir Fry:
- 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
Instructions
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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.
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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.
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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!