Gochujang Fries

Confession… Nabol and I are probably the only Americans who are not into the NFL. Not at all. Not even when we lived in Texas. We pretty much spent Superbowl Sunday just watching movies and surfing the Internet for any funny commercials. However, when it comes to the Winter Games, that’s a completely different story. And they begin this Thursday!

Snowboarding, alpine and freestyle skiing, ice hockey or speed skating. So many events to follow. This year the games are taking place in the mountains of PyeongChang, South Korea, about two hours from Seoul by train. We were hoping for a joint performance by North and South Korea, but it looks like might not happen now. Regardless, it should be lots of fun to watch.

In the spirit of the games, we’ve been playing in the kitchen with some Korean flavors and came up with a delicious batch of Gochujang Fries. Topped with toasted seaweed, they taste so good. You should give them a try.

Gochujang Fries


  • 1 ½ Medium russet potatoes
  • 1 Tbs gochujang paste
  • 2 ½ Tbs of ketchup
  • 1 Tsp garlic powder
  • 1 ½ Tbs butter
  • ½ Cup toasted seaweed, crumbled
  • Salt to taste
  • Canola oil
Takes , serves 2.


  1. Slice the potatoes evenly. Boil with a pinch of salt for 10 minutes. Let them rest on a paper towel.
  2. Fry the potatoes without crowding the pan. Once crispy and slightly golden, let them rest on a paper towel.
  3. Meanwhile, on another frying pan, mix gochujang, ketchup, garlic powder and butter. Cook on medium heat until everything is well combined.
  4. Add the fries to the sauce and mix quickly. Serve on a plate and add seaweed. You can also add mayo and scallions.

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