Crispy Gochujang Potato Salad with Korean Chili and Fresh Herbs
Perfectly crispy potatoes tossed in spicy gochujang sauce with fresh herbs and tangy pickled shallots. A vibrant Korean-inspired side dish.
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Cooking tools:
- Air fryer
- Pot
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Glass
- Baking sheet
- Oven
- Skillet
- Airtight container
- Refrigerator
- Serving bowl
Ingredients
- 500 g new potatoes
- 1 teaspoon fine sea salt
- 1 tablespoon vegan butter, melted (or vegetable oil)
- ½ teaspoon garlic powder
- 1 teaspoon gochugaru (Korean chili flakes) or red pepper flakes
- 2 eschallion shallots, peeled and finely chopped
- Juice of half a lime
- 8 tablespoons vegan kewpie mayonnaise or any store-bought vegan mayonnaise
- 1-2 tablespoons gochujang paste
- 2 teaspoons vegan fish sauce
- Small bunch fresh coriander leaves, roughly torn
- Small bunch fresh chives, finely chopped
- 1 teaspoon toasted black sesame seeds (optional)
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