A Korean side dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 50 min

Organic sourcing

Potatoes are better sourced organic as they often have high pesticide residues. Organic scallions are a good choice given their thin skin.

Ingredients

• 600 g small potatoes
• 2 tbsp extra-virgin olive oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp maple syrup
• 2 garlic cloves, minced
• 1 tsp sesame oil
• 2 tsp toasted sesame seeds
• 2 stalks scallions, sliced
• to taste sea salt
• to taste black pepper

Method

1. Preheat the oven to 200°C (400°F).
2. Wash and halve the potatoes. Pat them dry with a kitchen towel.
3. In a bowl, combine the olive oil, gochujang, soy sauce, maple syrup, minced garlic, and sesame oil.
4. Place the potatoes on a baking sheet. Drizzle with the gochujang mixture and toss to coat evenly.
5. Season the potatoes with sea salt and black pepper to taste.
6. Roast the potatoes for 35-40 minutes, turning once, until golden and tender.
7. Remove from the oven and sprinkle with toasted sesame seeds and sliced scallions before serving.

Notes

• For a spicier kick, increase the amount of gochujang.
• Maple syrup can be replaced with brown sugar if desired.
• Serve alongside Korean BBQ or grilled vegetables for a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Korean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.