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Preheat your oven to 400 °F.
Wash the potatoes and place them in a large pot of boiling water with 1 tsp of sea salt.
Cook the potatoes until they are just fork-tender, about 10 minutes. Drain the potatoes and transfer to a medium bowl.
Add the butter, garlic powder, gochugaru (or red pepper flakes) and a pinch of fine sea salt then toss to coat.
Spread the potatoes on a baking sheet. Use the bottom of a jar or glass to gently crush them until they burst but remain in one piece (as much as possible).
Place the seasoned potatoes in the oven and bake until crispy, about 20 minutes.
While the potatoes cook, combine the shallots and lime juice in a small bowl. Set aside for the shallots to pickle slightly for 5 mins.
Add the mayonnaise, gochujang paste, soy sauce and coriander leaves. Whisk to combine.
Once crispy, remove the potatoes from the oven and let them cool slightly, about 5 minutes.
Transfer them to a serving plate or salad bowl.
Dress the potatoes with around half of the sauce. Sprinkle with the finely chopped chives and toasted black sesame seeds (optional) and serve with the remaining sauce on the side.