Korean Sticky Potato Lettuce Cups


  • 3 pounds Idaho® baby yellow potatoes, quartered 
  • ¼ cup Canola oil 
  • 1 cup water 
  • 5 Tablespoons soy sauce 
  • ¼ cup light or dark corn syrup 
  • 3 Tablespoons brown sugar 
  • 1 Tablespoon rice wine vinegar 
  • 3 Tablespoons gochujang 
  • 3 cloves garlic, minced 
  • 2 teaspoons sesame seeds, toasted 


  • 12 pieces of Bibb lettuce (or lettuce of choice)
  • 4 ounces fine Julienne carrots
  • 4 each green onions, sliced 
  • 2 ounces red cabbage, shredded


  1. Heat canola oil in a saute pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until ½ cooked or lightly seared on all sides.  Drain any excess oil. 
  2. Add water, soy, corn syrup, brown sugar, vinegar, gochujang, and garlic to the sauce pan and simmer for 5-7 minutes until potatoes are fully cooked and sauce thickens to a sticky glaze. 
  3. Snap off 4 large lettuce leaves from head and wash. Trim the bottom rib off, if needed. Dry off the lettuce. 
  4. Using a mandolin, shred red cabbage and fine Julienne carrots 
  5. Sliced green onion
  6. Divide potatoes evenly between the lettuce wraps, top with cabbage, green onion, and carrots 
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Yield: 12 Servings

Sarah Falls

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