Begin by rinsing 500 g of waxy potatoes under cold water to remove any dirt. Place them in a pot, cover with salted water, and bring to a boil. Cook for about 10 minutes, or until tender but still firm. Drain and let cool slightly.

In a small bowl, melt 1 tablespoon of plant-based butter and mix in 0.5 teaspoon of garlic powder, 1 teaspoon of gochugaru, and a pinch of salt. Pour this over the warm potatoes and toss gently.

Preheat your oven to 200°C (or 400°F). Arrange the seasoned potatoes on a baking tray lined with parchment paper. Smash each potato until flattened but still intact, aiming for a thickness of about 1 to 2 cm.

Roast the smashed potatoes in the preheated oven for approximately 20 minutes until golden-brown and crispy. Alternatively, air fry them at 180°C (356°F) for the same duration.

While the potatoes roast, chop 2 small shallots and mix with the juice from half a lime. Let sit for 5 minutes. Stir in 8 tablespoons of vegan mayonnaise, 1-2 tablespoons of gochujang, and 2 teaspoons of fish sauce substitute until smooth.

Once out of the oven, drizzle half the prepared spicy gochujang sauce over the potatoes and garnish with chives and sesame seeds. Serve remaining sauce on the side.