Korean BBQ Potato Salad: A Creamy, Smoky Twist on a Classic

This Korean BBQ Potato Salad is a fusion delight—creamy, smoky, and packed with umami flavors! Inspired by traditional Korean BBQ marinades, this dish takes the humble potato salad to new heights with a savory-sweet glaze, crunchy veggies, and a hint of spice. Perfect for picnics, potlucks, or as a side for grilled meats, this recipe is a guaranteed crowd-pleaser.

Unlike Western-style potato salads, this version incorporates gochujang (Korean chili paste), soy sauce, and sesame oil for a bold, complex flavor. The result? A dish that’s rich, slightly spicy, and utterly addictive. Whether you’re a Korean food enthusiast or just looking for a fresh take on potatoes, this recipe is a must-try!

Why This Recipe Works

1. Bold, Balanced Flavors: The combination of gochujang, soy sauce, and honey creates a perfect harmony of sweet, spicy, and savory notes. The creamy mayo base keeps it indulgent, while rice vinegar adds a subtle tang.

2. Easy to Customize: Love heat? Add extra gochujang. Prefer crunch? Toss in more cucumbers or carrots. This recipe is versatile and forgiving.

3. Meal-Prep Friendly: This salad tastes even better the next day as the flavors meld. Make it ahead for stress-free entertaining!

What’s In Korean BBQ Potato Salad?

• Potatoes: Yukon Gold or Russet work best—creamy when mashed but hold their shape.
• Gochujang: The star ingredient! This fermented chili paste adds depth and a mild kick.
• Soy Sauce: Enhances umami and saltiness.
• Mayonnaise: Creates a luscious, creamy texture.
• Sesame Oil: Adds a nutty aroma and authentic Korean flavor.
• Veggies: Cucumber, carrots, and scallions provide freshness and crunch.
• Eggs: Hard-boiled eggs add richness and protein.

How To Make Korean BBQ Potato Salad

This recipe comes together in three simple steps: cook the potatoes, mix the sauce, and combine everything. Here’s how:

Step 1: Prep the Potatoes

1. Peel and cube 2 lbs of potatoes. Boil in salted water for 12–15 minutes until fork-tender. Drain and let cool slightly.
2. Mash lightly with a fork, leaving some chunks for texture.

Step 2: Make the BBQ Sauce

1. In a bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and 1 tbsp rice vinegar.
2. Fold in ½ cup mayonnaise until smooth.

Step 3: Assemble the Salad

1. Gently mix the potatoes with the sauce.
2. Add ½ cup diced cucumber, ¼ cup shredded carrots, 2 chopped scallions, and 2 sliced hard-boiled eggs.
3. Garnish with toasted sesame seeds and extra scallions.

Sides for Korean BBQ Potato Salad

• Grilled Bulgogi Beef: The sweet-salty marinade pairs perfectly with the creamy salad.
• Kimchi: For a spicy, fermented contrast.
• Steamed Rice: Balances the richness if served as a main.
• Korean Fried Chicken: A match made in crispy, saucy heaven!

Recipe FAQ’s

Can I Make This Vegan?

Yes! Swap mayo for vegan mayo and omit the eggs. Use maple syrup instead of honey.

How Long Does It Keep?

Store in an airtight container for up to 3 days. The flavors intensify over time.

Is Gochujang Very Spicy?

It’s mildly spicy (like sriracha). Reduce to 1 tbsp if sensitive to heat.

Other Recipes To Try

• Kimchi Deviled Eggs: A tangy, spicy twist on the classic appetizer.
• Dakgangjeong (Korean Crispy Chicken): Sticky, sweet, and crunchy.
• Korean Corn Cheese: A gooey, cheesy side with a kick.
• Japchae (Glass Noodle Stir-Fry): Sweet potato noodles with colorful veggies.
• Beet and Potato Salad: A show-stopping side dish that’s as nutritious as it is beautiful!
• Caprese Potato Salad: A Fresh & Flavorful Summer Side
• Mustard Potato Salad: A vinegar-based version with bacon.
• Jalapeño Popper Potato Salad: Creamy, spicy, and topped with crispy breadcrumbs.

Korean BBQ Potato Salad

This creamy, smoky potato salad is a Korean-inspired twist on the classic! Packed with gochujang, sesame, and crunchy veggies, it’s a flavor explosion in every bite.

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Course: Side Dish

Cuisine: Asian

Keyword: Salad

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 220kcal

Equipment

Medium Saucepan

Heatproof Bowl

Whisk

Ingredients

• 2 lbs 900g Yukon Gold potatoes, peeled and cubed
• ½ cup mayonnaise
• 2 tbsp gochujang Korean chili paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp rice vinegar
• ½ cup cucumber diced
• ¼ cup carrots shredded
• 2 scallions chopped
• 2 hard-boiled eggs sliced
• 1 tbsp toasted sesame seeds for garnish
• Salt to taste

Instructions

• Boil potatoes in salted water until tender (12–15 mins). Drain and lightly mash.
• Whisk gochujang, soy sauce, honey, sesame oil, and vinegar. Fold in mayo.
• Mix sauce with potatoes. Add cucumber, carrots, scallions, and eggs.
• Garnish with sesame seeds. Chill for 1 hour before serving (optional).

Notes

• Texture: For a chunkier salad, skip mashing and cube potatoes after boiling.
• Spice Level: Adjust gochujang to taste (1 tbsp for mild, 3 tbsp for spicy).
• Make Ahead: Prepare up to 24 hours in advance; flavors improve over time.
• Substitutions: Use Greek yogurt instead of mayo for a lighter version.
• Vegan Option: Swap mayo for vegan mayo and omit eggs.
• Bonus Twist: Stir in shredded rotisserie chicken or tofu for a protein-packed meal!

Nutrition

Serving: 150g | Calories: 220kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 380mg | Fiber: 3g | Sugar: 6g

Enjoy your Korean BBQ Potato Salad! Share your creations with #KoreanBBQPotatoSalad.