Best 2 Spicy Korean Potatoes Recipes

**Spicy Korean Potatoes: A Culinary Journey to Bold Flavors and Crispy Delights**

Embark on a tantalizing culinary adventure with Spicy Korean Potatoes, a dish that captivates taste buds with its vibrant blend of sweet, spicy, and savory notes. Originating from the vibrant streets of Seoul, this delectable dish has gained global recognition for its irresistible combination of crispy potatoes and a luscious sauce that delivers a delightful kick. With two enticing variations to choose from—one featuring a classic gochujang-based sauce and the other a captivating combination of gochujang and gochugaru—this recipe caters to diverse palates and promises an explosion of flavors. Whether you prefer the classic or the amplified heat, both versions guarantee an unforgettable culinary experience. Get ready to tantalize your taste buds and elevate your potato game to new heights with this extraordinary Korean delight!

Check out the recipes below so you can choose the best recipe for yourself!

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Korean Spicy Chicken and Potato (Tak Toritang) image

A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. Its Korean name is 'gochujang'. Serve with hot cooked rice.

Provided by sarakyong

Categories World Cuisine Recipes Asian Korean

Time 1h

Yield 4

Number Of Ingredients 9

Ingredients

2 ½ pounds chicken drumettes
2 large potatoes, cut into large chunks
2 carrots, cut into 2 inch pieces
1 large onion, cut into 8 pieces
4 cloves garlic, crushed
¼ cup water
½ cup soy sauce
2 tablespoons white sugar
3 tablespoons gochujang (Korean hot pepper paste)

Steps:

In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

Nutrition Facts : Calories 446.6 calories, Carbohydrate 54.7 g, Cholesterol 59.4 mg, Fat 14.1 g, Fiber 5.9 g, Protein 25.6 g, SaturatedFat 3.9 g, Sodium 1993.9 mg, Sugar 13.5 g

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Korean Spicy Chicken and Potato (Tak Toritang) image

I found this recipe on Allrecipes, submitted by Sarah Kyong and it has 44 reviews! A popular dish! I hope you enjoy! Here's what she says: A very easy meal to make! Chicken drumettes, potato, carrots, and onion simmer in a spicy sauce that goes best with white rice. You can find Korean hot pepper paste in a Korean/Asian market. I haven't tried looking in a grocery store. It's Korean name is 'gochujang'. I have made some changes after reading the reviews. This can also be cooked in a crockpot for several hours.

Provided by Sharon123

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs chicken drummettes or 2 1/2 lbs chicken pieces
2 large potatoes, cut into medium chunks
2 carrots, cut into 2 inch pieces or 10 -12 baby carrots
1 large onion, cut into 8 pieces
1 green bell peppers, diced or 1 red bell pepper
4 garlic cloves, chopped
1/2 cup water
1/3-1/2 cup soy sauce
2 tablespoons white sugar (or to taste)
1 teaspoon fresh ginger (optional)
3 tablespoons sweet chili sauce or 3 tablespoons hot sauce

Steps:

In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, ginger and garlic.
Pour in water and soy sauce, and stir in sugar and hot pepper paste.
Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
You may also cook this in the crock pot for several hours.
The liquid will thicken as it cools.
Enjoy!

Nutrition Facts : Calories 673.3, Fat 25, SaturatedFat 6.9, Cholesterol 229.8, Sodium 1607, Carbohydrate 48.1, Fiber 6.2, Sugar 11.7, Protein 62

Tips:

Use the right potatoes: Yukon Gold or Russet potatoes are best for this recipe because they hold their shape well and have a creamy texture.
Cut the potatoes into even-sized pieces: This will help them cook evenly.
Fry the potatoes in batches: Don't overcrowd the pan, or the potatoes will not cook evenly and will become soggy.
Don't overcook the potatoes: They should be tender but still slightly firm.
Use a good quality gochujang paste: This is the key ingredient in this recipe, so make sure you use a good quality paste that is fresh and flavorful.
Adjust the amount of gochujang paste to your taste: This recipe calls for 1/4 cup of gochujang paste, but you can adjust the amount to make the potatoes more or less spicy.
Serve the potatoes hot: These potatoes are best served hot and fresh out of the pan.

Conclusion:

These Spicy Korean Potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are crispy on the outside and tender on the inside, with a spicy and flavorful sauce. Serve them with rice, noodles, or your favorite protein for a complete meal.