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Korean Potato Salad

Spicy Korean Potato Salad recipe! Boil diced potatoes, mix with creamy Gochujang sauce and crunchy sesame seeds. Chill and serve, perfect for a refreshing summer side dish!

In this twist on the classic potato salad, the bold flavors of Korea take center stage.

Spicy Korean chili flakes, creamy mayonnaise, and savory Gochujang paste come together to create a unique and addictive potato salad that’s sure to spice up your next gathering or picnic.

Ready Time

30 mins


10 servings


  • 2 large potatoes, peeled and diced
  • 1 large onion, diced
  • 2 cloves of garlic, minced
  • 1 cup of Korean chili flakes (gochugaru)
  • 1/2 cup of mayonnaise
  • 1/4 cup of chopped green onions for garnish
  • Salt and black pepper to taste
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of Gochujang (Korean chili paste)
  • 2 tablespoons of toasted sesame oil
  • 1/4 cup of toasted sesame seeds


Boil the diced potatoes in salted water until they’re tender, about 10-12 minutes. Drain the potatoes and let them cool down completely.

In a large pan, heat the sesame oil over medium heat.

Add the diced onion and cook until it’s translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.

In a large bowl, combine the cooled potatoes, cooked onion mixture, Korean chili flakes, mayonnaise, rice vinegar, and Gochujang.

Mix everything together until the potatoes are well coated with the spicy and creamy sauce. Season the potato salad with salt and black pepper to taste.

Transfer the potato salad to a serving bowl and garnish with chopped green onions, toasted sesame seeds, and a sprinkle of Korean chili flakes.

Chill the salad in the refrigerator for at least 30 minutes before serving. Serve the Korean Potato Salad chilled, garnished with additional green onions and sesame seeds if desired.


For a creamier potato salad, make sure to chill it in the refrigerator for at least 30 minutes to allow the flavors to meld together. You can also toast the sesame seeds in a dry pan for a few minutes until fragrant to bring out their nutty flavor.

If you like a milder salad, start with 1/2 cup of Korean chili flakes and adjust to taste.

For a spicy kick, add more gochugaru!

Nutrional Value

  • Calories: 220
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 5mg
  • Sodium: 250mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 2g
Korean Potato Salad
Korean Potato Salad

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