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. 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. You can find it around Chinatown in London or order it online from souschef.co.uk (a great company with quick delivery, in my experience – highly recommended).
I’ve been eating the 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.
Sauerkraut Gochujang Mash
- 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.