Korean Style Cast Iron Potatoes

There’s one cuisine I wish I knew much more about and that is Korean. There are a couple of places in town but I have yet to visit. I’m familiar with some of the dishes, especially kimchi, as well as one of my favorite condiments lately, and that is gochujang. If you have never had gochujang, go out and by a small container of it, and I guarantee you will love it. It’s a funky fermented paste that is so addictive. Mixed in mayonnaise makes you wonder where it has been all of your life. I’m trying to get my wife and kids to enjoy it as much as I do, and this was another attempt. I know they all love crispy potatoes, so I decided to serve these Korean style cast iron potatoes with some grilled meat and see if I could persuade them to love it as much as I do.

Korean Style Cast Iron Potatoes
Korean Style Cast Iron Potatoes

These potatoes are way too easy to make and are packed with awesome flavor, plus they are great for leftovers if you are looking for some great crispy hash of sorts.

Let’s get started.


  • 3 yukon gold potatoes, quartered, and chopped into large chunks
  • 2 tbsp gochujang paste
  • 2 tbsp water
  • salt to taste
  • 2 tbsp canola oil
  • cilantro to garnish, optional

Start by parboiling your potatoes, and boil them just until they become fork tender, but not mushy. Once tender, strain the potatoes.

During this time, take the gochujang paste and water, and stir to make a smooth mixture.

Heat a skillet on medium-high heat. Add in the oil, give it a good swirl in the pan. Next add in the potatoes, and cook until they get nice and crispy on the exterior, stirring along the way. Add in the gochujang mixture, and give a good toss. Cook for about 2-3 minutes or until the gochujang has been warmed through and coats all of the potatoes.

Shower the potatoes with cilantro, and taste. If you want some salt, which I think potatoes always needs, add it.

Serve immediately. The end result is a great smokey, funky, addictive taste that had me coming back for more. Did my wife and kids love them? That is debatable, but at least they tried. I’ll get them to love this stuff one day, I guarantee it! Hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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