I discovered a traditional Korean dish known as “PA DAK” (Korean fried chicken w/spring onions) while on my trip back East during the holidays. Let’s just say that I knew right away that I was going to veganize it once I headed back to my tiny California kitchen. This is a great dish to enjoy as an appetizer or with a side of rice for those carbinig up! This recipe can easily be replaced with fried cauliflower bites in place of the potatoes.
1 (1lb) bag fingerling potato
1 tbsp coconut oil, melted
2 cloves garlic, minced
1 tbsp Gochujang (Korean hot pepper paste)
2 tbsp ketchup
1 tbsp rice vinegar
1/4 cup white wine
1 tsp coconut sugar (or agave)
3 spring onions, shredded/thinly sliced
1 tsp toasted sesame seeds
salt and pepper, to taste
1.) Thoroughly wash and rinse potato. Completely dry with a paper towel and cut in half lengthwise. Coat with coconut oil, salt and pepper and transfer to baking pan.
2.) Preheat oven to 400 degrees. Bake potatoes for about 20-25 minutes, flipping every 10 minutes. Potatoes should be fork tender.
3.) In a skillet on medium high heat, add gochujang, ketchup, garlic and stir occasionally. Add in rice vinegar, coconut sugar and stir for another 2-3 minutes. The mixture should have thickened. Then add white wine to deglaze pan. When potatoes are ready, toss the potatoes to the gochujang mixture to coat on very low heat.
4.) Transfer to serving plate/dish and sprinkle on sesame seeds and shredded spring onion. Best served right away.