Gochujang Potatoes and Sausage

Today’s recipe is inspired by a task that many of us probably need to do: clear out food from our refrigerators and pantries. Watch me make this recipe here and scroll down to get the exact directions and ingredients list!

I am terrible at remaining consistent with cooking food before buying more, as you can tell from other videos that I have made about what I lovingly call “refrigerator cooking.”

For this recipe, I am using an old potato, some almost floppy broccoli, and some gochujang: a popular chili paste that I have only recently discovered thanks to Alison Roman!

If you make the recipe or have used gochujang before, comment below and tell me your thoughts or how you use the chili paste.


  • 1 teaspoon vegetable or nut oil
  • 1/4 yellow onion
  • 1 russet or Idaho potato
  • 1/2 cup chicken stock
  • 1 teaspoon gochujang
  • 1/4 pound sausage
  • 4 garlic cloves
  • 1 tablespoon coconut cream or splash of heavy cream (very optional)
  • 1/2 head of broccoli or whatever other vegetable you’d like to eat along with the meat + potato mix
  • Salt and pepper to taste


  1. Put a pot of water on to boil to steam the broccoli (if using).
  2. Chop the potato and onion into bite sized pieces. Add the oil to a pan over medium heat. Add the potatoes and onions to the pan. Stir to fry for about 2 minutes.
  3. Add the gochujang to the pan and stir to coat the potato mixture. Add a pinch of salt and the chicken stock.
  4. Chop the garlic and add to the potato mixture. Stir to combine and cook over medium-high heat until the potatoes are tender.
  5. Steam the broccoli to desired doneness. Season with salt, pepper, and butter (optional).
  6. Add the sausage to the potato mixture and cook until done. Add the coconut cream at the end and stir to combine.

Serve hot and enjoy!

I rate this recipe a solid ass 7.5 out of 10!

Check out another delicious recipes here:

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