Sauerkraut and gochujang Mashed Potatoes

Since I jumped on the gochujang bandwagon I've found an unstoppable desire to add this popular Korean condiment to everything I cook and eat. And thus these gochujang mashed potatoes were born. I daresay it frequents my food more than than sriracha, and I use a lot of sriracha.

And since I already consume sauerkraut by the fistful on a regular basis it made sense to combine them. Right? Right. The addition of potatoes made even more sense because it's potatoes.

If you've never heard of it, gochujang is a fermented chili paste with a slight sweetness and a deep red colour. Nowadays it's quite easy to find.

I've been eating the sauerkraut gochujang mashed potatoes recipe below as a single serving lunch, but I think it would do well as a side to a panko crusted cutlet of some description. The mash has a pretty bold flavour, so I'd aim for whatever you plate with it to not be too overwhelming.

I'm also willing to wager this mash would make a mean potato pancake should you have any cold leftovers.

📖 Recipe

Print Recipe

Sauerkraut Gochujang mashed potato

Ingredients

• 320 grams potatoes floury potatoes, peeled and cut into large chunks 3 smallish potatoes
• 15 millilitres olive oil or low/no salt butter spread 1 tablespoon
• 100 grams squeezed/drained sauerkraut ½ packed cup
• 20 grams chopped spring onion scant ¼ cup
• 1 tablespoon gochujang
• ¼ teaspoon mustard powder
• ¼ teaspoon freshly ground black pepper
• ⅛ teaspoon fine pink Himalayan salt

Instructions

• Boil the potatoes until soft when pierced with a knife (they should fall apart easily). Drain and mash the spuds with the oil or butter until smooth, although a few lumps are fine.
• Mix together with the sauerkraut and spring onion before stirring the remaining ingredients through.