The Best Spicy Korean Braised Potatoes and Shishito Peppers (vegan)

close up photo of spicy braised potatoes and shishito peppers on a wooden spoon

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The BEST spicy Korean braised potatoes and shishito peppers recipe that you will love forever! Potatoes, shishito peppers, onion, and carrots are braised in the delicious sweet and spicy sauce! This recipe is vegan friendly!



For braised potatoes and shishito Peppers

  • 1 tablespoon oil
  • 5 white potatoes, diced into 1-inch cubes
  • 2 small carrots, diced into small chunks (about 1-inch cubes)
  • 1/4 large onion, diced
  • 1 cup shishito peppers

For the sauce

  • 1 tablespoon gochujang (Korean red pepper paste)
  • 1 tablespoon gochugaru (Korean red pepper flakes)
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon agave nectar
  • 1 - 2 cloves garlic, minced
  • 1/2 tablespoon sesame oil
  • 1/4 teaspoon black pepper
  • 1/2 cup water


  1. In a small bowl, mix all the ingredients for the sauce. Set aside. 
  2. In a large skillet, heat the oil and add all the vegetables except shishito peppers. Cook them until potatoes are browned, about 5 minutes. 
  3. Pour the sauce over the vegetable and add shishito pepper on top. Stir to mix everything and bring the mixture to a boil. 
  4. Once the mixture comes to a boil, reduce heat to medium-low and place a lid. Continue to cook for 10 minutes. 
  5. After 10 minutes, take the lid off and check to see if you need to add more water (1 to 2 tablespoons at a time) or need to increase the heat to reduce the sauce. 
  6. Once the sauce reaches the desired consistency/thickness, serve right away. 


  • The smaller the potato cubes are, the quicker it will cook. If you are worried about retaining its shape, you can cut them a little bigger and add 1-2 tablespoons more water to cook it longer. Also, not peeling the potato skin helps. 
  • If your potatoes are not cooked, add a little more water (1 to 2 tablespoons at a time) and cook them a little longer.
  • If your braised potatoes and shishito peppers are too watery, take the lid off and increase the heat. Stir frequently until the sauce reaches the consistency you desire. 
  • If you are not a big fan of spicy food, reduce the gochugaru amount to 1 teaspoon or 1/2 tablespoon.