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Grill-Braised Idaho Potatoes with Bibimbap Glaze

  • Author: Chef Tony Reed
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x



Bibimbap Glaze:

  • ¼ cup gochujang
  • 2 teaspoon garlic, minced
  • 1 tablespoon sesame oil
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 tablespoons soy sauce



  1. Fill a stock pot with water.
  2. Cut potatoes into potatoes (skin on) and place into a water bath to avoid oxidation.
  3. Once all your potatoes are prepped drop into stock pot and bring to a boil.
  4. Allow your potatoes to boil until tender (about ten minutes) or so. *You want to find the perfect moment tender enough the starches from the potatoes are pulled to the surface but not too tender where the wedges break apart.
  5. Carefully discard the potatoes from the water with a slotted spoon or small racket and place onto a rack in a sheet tray or if you don’t have a rack place on a sheet tray and paper towels. Place into your refrigerator uncovered to dry out overnight.
  6. Mix all glaze ingredients together in a small mixing bowl.
  7. Heat up grill to 425° F.
  8. Toss cold potatoes with a light coat of olive oil and season with Spiceology Korean bbq blend. Place seasoned potatoes in a cast iron pan and put onto the grill.
  9. Grill for 10 minutes turning potatoes every few minutes so they get crispy on all edges.
  10. Once all sides are crispy, coat the potatoes with glaze and grill for 3-5 minutes.
  11. Garnish and serve immediately.