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
- Directions/Method
- 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.
Yummm oh man that sounds amazing!
You forgot to incorporate the gochujang into the directions.
I’ll assume its used in the mashing step, and hot the mixing with sauerkraut step.
Apologies if the directions seem unclear. The gochujang is included in the remaining ingredients to be stirred through, but it doesn’t actually matter when it’s added. So yes, you can mash it with the potatoes too if that’s easier.