Gochujang Roasted Potatoes with Broccoli is an easy oven roasted side dish with a sweet, spicy, sticky Korean sauce. Crispy potatoes, tender broccoli, and a glossy gochujang glaze, ready in 35 minutes.
This recipe is one of my favourite ways to use Korean gochujang - a fermented spicy red chilli paste.
Roasting brings out the natural sweetness of both the baby potatoes and broccoli, and they work as the perfect vehicle for the gentle heat and fermented richness of the sticky sauce. The result is bold without being overwhelming.
One thing I have learned is not to toss the vegetables in the sauce before roasting.
Keeping them separate means the potatoes stay crisp and the broccoli gets those delicious browned edges.
The sticky sauce is drizzled over at the end so every bite has plenty of flavour while the vegetables keep their texture.
It's a flavour packed side dish that's very simple to prepare.
Serve it with Korean Tofu for a full meal. It's also great with Smoky Grilled Eggplant Steaks or Portobello Mushroom Steaks.
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Why You'll Love This Recipe
- Roasting the vegetables separately before adding the sauce keeps the potatoes crispy while the broccoli develops delicious caramelised edges.
- Gochujang adds layers of sweet, savoury and spicy flavour that make simple vegetables far more interesting.
- Everything uses everyday supermarket ingredients apart from the gochujang, which is now widely available in most larger grocery stores.
- This recipe works as both a vegetarian main course and a flavour-packed vegetable side dish.
- You can easily adjust the spice level by adding more or less gochujang to suit your family.
- Leftovers reheat well.
- The sticky sauce is also delicious with tofu or roasted cauliflower.
Gochujang
Gochujang is a fermented Korean chilli paste made from chilli powder, glutinous rice, fermented soybeans and salt.
Rather than tasting simply hot, it has layers of sweetness, savouriness and gentle fermented complexity.
The flavour develops as it cooks, becoming rich and glossy when combined with soy sauce, garlic and a little sugar.
You can use it in marinades, soups, stir fries, noodles, dressings and roasted vegetables. Try it in Gochujang Mac and Cheese!
Ingredients
- Baby potatoes. These roast beautifully with crispy skins and fluffy centres. New potatoes also work well.
- Broccoli. Roasts until lightly charred and sweet. Tenderstem broccoli also works well.
- Olive oil. Helps the vegetables brown evenly. Another neutral cooking oil can be substituted.
- Garlic powder. Gives even garlic flavour across the potatoes. Onion powder can be added alongside it if you like.
- Salt & Pepper. Essential for bringing out the natural flavour of the vegetables.
- Gochujang paste. The star ingredient. Use less for mild heat or more if you enjoy spicier food.
- Cornstarch. Thickens the sauce into a glossy coating.
- Soy sauce. Brings savoury depth and balances the sweetness.
- Brown sugar. Softens the chilli heat and helps the sauce become sticky.
- Fresh garlic. Gives the sauce fresh aromatic flavour that complements the fermented chilli paste.
- Water. Creates the base of the sauce.
- Sesame seeds. Add crunch and a subtle nutty finish.
- Spring onions. Freshness and colour make the finished dish feel complete.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Place the potatoes into a large bowl and toss with 1 tablespoon of the olive oil, garlic powder, salt and pepper.
Place baby potatoes onto the baking sheet and bake for 15 minutes, stirring halfway through.
Toss the broccoli florets in the remaining oil, then add to the baking sheet with the potatoes.
Return the baking sheet to the oven and roast for 15 minutes or until the potatoes are crispy and the broccoli is cooked and turning golden.
Meanwhile, make the gochujang sauce by whisking the cornstarch into the water in a small pot, then whisking in all the remaining sauce ingredients.
Heat over a medium/low heat, whisking, for about 3-5 minutes or until thick and bubbling.
Serve the roasted potatoes and broccoli drizzled with the sticky gochujang sauce and sprinkled with sesame seeds and spring onions.
Serving Suggestions
- Serve with steamed jasmine rice or Turmeric Rice.
- Pair with sticky rice.
- Spoon over cooked noodles.
- Add grilled tofu.
- Add a fried egg on top.
- Serve alongside Korean-inspired cucumber salad.
- Fill lettuce wraps with the vegetables.
- Serve as part of a barbecue spread.
- Enjoy as a side dish with burgers like Spinach and Pea Burgers.
Variations
- Add roasted cauliflower.
- Swap broccoli for Brussels sprouts.
- Use sweet potatoes instead of baby potatoes.
- Add cubes of extra firm tofu.
- Stir through roasted chickpeas.
- Finish with crushed roasted peanuts.
- Add toasted cashews.
- Mix in roasted mushrooms.
- Add fresh coriander before serving.
- Add grated ginger to the sauce.
- Finish with a squeeze of fresh lime juice.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a hot oven or air fryer for the best texture. The microwave works but the potatoes will soften.
Freeze the roasted vegetables separately from the sauce if possible. Defrost overnight before reheating.
The sauce can be made a day ahead and stored in the fridge. Warm it gently before serving.
You can chop the broccoli and halve the potatoes earlier in the day to save time before dinner.
Recipe Tips
- If you use frozen broccoli, roast it straight from frozen and expect slightly softer florets.
- Leave plenty of space between the vegetables on the baking tray so they roast instead of steaming.
- If your potatoes are much larger than bite-sized, cut them smaller so they cook evenly.
- Whisk the cornstarch into cold water before heating to avoid lumps.
- Taste the sauce before serving. Add a little extra sugar if your gochujang is particularly spicy.
- Add the sticky sauce after roasting rather than before so the vegetables stay crisp.
FAQs
Gochujang is sweet, savoury, mildly spicy and deeply umami thanks to fermentation. It has much more complexity than standard chilli sauce.
Most supermarket gochujang has a medium heat level. You can easily adjust the spice by using more or less in the sauce.
Yes. Cook the potatoes first, then add the broccoli towards the end. Heat the sauce separately before tossing everything together.
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📖 Recipe
Gochujang Roasted Potatoes and Broccoli
Equipment
- Bowl
- Pot
- Baking sheet
Ingredients
- 680 grams baby potatoes (1 ½ pounds), halved
- 2 tablespoons olive oil divided
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 head of broccoli cut into florets
For the Sticky Gochujang Sauce
- 1 tablespoon cornstarch
- 120 ml water ½ cup
- 1-2 tablespoons gochujang paste (Korean red pepper paste) depending on hot you like it
- 1 tablespoons soy sauce
- 1 tablespoons brown sugar
- 1 cloves garlic minced
To serve
- Sesame seeds
- Sliced spring onions
Instructions
- Preheat the oven to 220°C / 425°F.
- Place the potatoes into a large bowl and toss with 1tablespoon of the olive oil, garlic powder, salt and pepper.
- Place baby potatoes onto the baking sheet and bake for 15 minutes, stirring halfway through.
- Toss the broccoli florets in the remaining oil, then add to the baking sheet with the potatoes. Return the baking sheet to the oven and roast for 15 minutes or until the potatoes are crispy and the broccoli is cooked and turning golden.
- Meanwhile, make the gochujang sauce by whisking the cornstarch into the water in a small pot, then whisking in all the remaining sauce ingredients. Heat over a medium/low heat, whisking, for about 3-5 minutes or until thick and bubbling.
- Serve the roasted potatoes and broccoli drizzled with the sticky gochujang sauce and sprinkled with sesame seeds and spring onions.
Notes
- Leave plenty of space between the vegetables on the baking tray so they roast instead of steaming.
- If your potatoes are much larger than bite-sized, cut them smaller so they cook evenly.
- Whisk the cornstarch into cold water before heating to avoid lumps.
- Taste the sauce before serving. Add a little extra sugar if your gochujang is particularly spicy.
- Add the sticky sauce after roasting rather than before so the vegetables stay crisp.
- If you use frozen broccoli, roast it straight from frozen and expect slightly softer florets.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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