If you’re after a straightforward yet flavourful dish, Spicy Seoul Spuds could be just what you need. This recipe takes simple potatoes and gives them a real lift with a tasty sauce. It’s an easy way to turn your everyday spuds into something special, whether you’re having them as a side or enjoying them as a snack.
The beauty of this dish lies in the mix of ingredients that bring a kick to the potatoes. Chilli oil and Korean hot sauce provide a good bit of heat, while soy sauce and honey strike a lovely balance between salty and sweet. Sesame oil adds a rich, nutty touch, and a splash of water helps blend everything together nicely.
Cooking them is a breeze too. Start by boiling the potatoes until they’re tender but still firm. Then crisp them up in a pan. The final step is to toss them in the sauce, letting it reduce and caramelise slightly for a lovely sticky finish. Adding fresh spring onions gives a bit of extra flavour and texture, and a sprinkle of sesame seeds and red chilli slices makes for a perfect garnish.
This dish is handy for those times when you want something quick and satisfying. It works well on its own or as a great addition to any main meal. With its mix of spicy, sweet, and nutty flavours, these potatoes are sure to become a new favourite. Enjoy the cooking process and the delicious results!
Spicy Seoul Spuds
Ingredients
- 2 tablespoons chili oil
- 2 tablespoons Korean hot sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 tablespoon water
- 3 medium potatoes, peeled and cut into cubes
- 1-2 spring onions, sliced (plus extra for garnish)
- 1 red chili, sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
- Salt, to taste
- Pepper, to taste
Directions
- Place the cubed potatoes in a pot and cover with water. Add a pinch of salt. Bring to a boil and cook until the potatoes are tender but still hold their shape, about 8-10 minutes. Drain and set aside.
- In a small bowl, combine the chili oil, hot sauce, soy sauce, honey, sesame oil, and water. Mix well until the honey is fully dissolved and the sauce is well combined.
- Heat a large skillet or wok over medium heat. Add a splash of oil if needed. Add the cooked potato cubes and cook, stirring occasionally, until they start to crisp up and become golden brown, about 5-7 minutes.
- Pour the sauce over the potatoes and toss to coat evenly. Continue to cook for an additional 2-3 minutes, allowing the sauce to reduce and slightly caramelize on the potatoes.
- Stir in the sliced spring onion and cook for another minute.
- Transfer the potatoes to a serving dish. Garnish with extra spring onion slices, sliced red chili, and sesame seeds.
- Serve warm as a side dish or a tasty snack. Enjoy!
