If you’re craving something cozy, bold, and totally satisfying, this Korean BBQ baked potato is it.
We’re taking a fluffy baked potato and loading it up with sweet-savory bulgogi beef (or tofu), spicy kimchi, creamy gochujang mayo, and a sprinkle of green onions and sesame seeds.
This dish is fun, easy to make, and way more exciting than your usual baked potato. I’ve made this for friends on busy weeknights and every time, it disappears fast.
🛒 What You’ll Need
For the Potato Base
- 4 large russet potatoes, scrubbed
- 1 tbsp olive oil
- 1 tsp kosher salt
For the Bulgogi Beef or Tofu
- 1 lb thinly sliced beef ribeye OR 1 block (14 oz) extra-firm tofu, pressed and cubed
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 2 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp rice vinegar
- 1 tbsp pear juice (or apple juice)
- 2 tsp gochujang paste
For the Toppings
- 1/2 cup kimchi, roughly chopped
- 1/4 cup mayonnaise
- 1 tbsp gochujang paste (for mayo)
- 2 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
❤️ Why I Love This Recipe
This baked potato is one of my go-tos when I want bold flavors without a lot of fuss.
I love how it turns a baked potato into a full meal.
Why you’ll love it too:
- The bulgogi is juicy, sweet, and garlicky.
- Kimchi and gochujang mayo bring the perfect kick.
- You can easily swap the beef for tofu and it’s still amazing.
- It’s a fun twist on comfort food.
- Comes together in under an hour.
🔬 Why This Recipe Works (Quick Science)
- Baking the potato at a high temp gives you crispy skin and a fluffy inside.
- Bulgogi marinade uses sugar and fruit juice to help tenderize the beef and balance the saltiness.
- Gochujang mayo adds creaminess and heat in one simple sauce.
- The kimchi’s natural fermentation gives a tangy, spicy contrast to the rich beef.
🍽️ Meal Plan Ideas
- Serve it as a main dish on a Korean-inspired night with cucumber salad and rice.
- Double the bulgogi for meal prep—use leftovers in rice bowls or lettuce wraps.
- Swap the potato for sweet potatoes for a different twist later in the week.
❌ Common Mistakes
- Not poking holes in your potatoes = potato explosions!
- Over-marinating the beef can make it mushy—30 minutes max is plenty.
- Forgetting to drain the tofu = soggy stir-fry.
- Burning the garlic when cooking the beef = bitter flavor.
- Using cold mayo from the fridge—it won’t drizzle smoothly.
🍴 What to Serve With
- Korean cucumber salad (oi muchim)
- Steamed jasmine or sticky rice
- Simple miso soup
- A light green salad with sesame dressing
ℹ️ FAQ
Q: Can I make this vegetarian?
A: Yep! Just use tofu instead of beef.
Q: Can I bake the potatoes ahead of time?
A: Absolutely. Reheat them in the oven to keep the skin crisp.
Q: How spicy is this?
A: Medium heat from the gochujang and kimchi. Use less gochujang if you want it milder.
Q: Can I use sweet potatoes?
A: Totally—just adjust baking time a little shorter.
🍳 Tools You’ll Need
- Baking sheet
- Parchment paper
- Mixing bowls
- Chef’s knife
- Silicone brush
- Nonstick skillet
- Small whisk or fork
🔁 Substitutions & Variations
- Use sweet potatoes instead of russet.
- Try ground beef, chicken, or mushrooms instead of sliced beef/tofu.
- Use sriracha mayo instead of gochujang mayo.
- Swap pear juice for apple juice or honey.
- Add shredded carrots or cucumber on top.
⏰ Make Ahead Tips
- Bake potatoes ahead and reheat in the oven.
- Make bulgogi and gochujang mayo the day before.
- Slice green onions and prep toppings in advance.
🍽️ Makes: 4 servings
⏱️ Total Time: About 50 minutes
👩🍳 Step-by-Step Instructions
Step 1: Bake the Potatoes
Rub your potatoes with olive oil and sprinkle with salt. Bake them at 400°F for about 45 minutes until soft inside and crispy outside.
Step 2: Marinate the Bulgogi (or Tofu)
In a bowl, mix soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, rice vinegar, pear juice, and gochujang paste. Add your sliced beef (or cubed tofu) and toss to coat. Let it sit for 20–30 minutes.
Step 3: Cook the Bulgogi (or Tofu)
Heat a nonstick skillet over medium-high heat. Cook the marinated beef or tofu until browned and caramelized, about 5-7 minutes.
Step 4: Mix the Gochujang Mayo
In a small bowl, whisk together mayonnaise and gochujang paste until smooth and creamy.
Step 5: Assemble the Potatoes
Slice open the baked potatoes. Fluff the insides a little with a fork. Pile on the cooked bulgogi or tofu, spoon over chopped kimchi, drizzle with gochujang mayo, and sprinkle with green onions and sesame seeds.
🥡 Leftovers & Storage
Store leftover bulgogi or tofu in the fridge for up to 3 days.
Keep leftover potatoes wrapped in foil in the fridge and reheat in the oven for crispy skins.
Store gochujang mayo separately in the fridge for up to a week.
✅ Pro Tips
- Use a fork to fluff the inside of the potato—it catches the sauce better.
- Taste your kimchi before adding. If it’s extra spicy, use a little less.
- Let your bulgogi caramelize a bit in the pan—it adds amazing flavor.
- Warm the gochujang mayo slightly so it drizzles easily.
- Don’t skip the sesame seeds—they bring nutty balance to the spicy flavors.
👏 Final Thoughts
This Korean BBQ baked potato is one of those recipes that surprises people—in the best way. It’s fun, filling, and packed with bold flavors. If you make it, I’d love to hear how it turned out for you! Leave a comment below with your thoughts and any questions. Happy cooking!