Go Back
–+ servings
Looking down at a dish of roasted broccoli and potatoes with Korean gochujang sauce, spring onions and sesame seeds.
Print Recipe
No ratings yet

Gochujang Roasted Potatoes and Broccoli

Gochujang Roasted Potatoes and 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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Korean
Servings: 4
Calories: 221kcal
Author: Kate Hackworthy | Veggie Desserts

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

Calories: 221kcal | Carbohydrates: 36g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 556mg | Potassium: 755mg | Fiber: 4g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 34mg | Calcium: 27mg | Iron: 2mg