Gamja-jorim (Korean Braised Potatoes)

Peel the potatoes (700 g); if any are larger than 3 cm in diameter, cut them in half, leaving the small ones whole — the pieces should be roughly the same size.

Heat 1 tbsp vegetable oil in a skillet or wok over medium heat and sauté the potatoes for 4–5 minutes, stirring, until lightly golden on the cut sides.

In a separate bowl, mix the soy sauce, 350 ml water, honey or sugar, and minced garlic.

Pour the sauce over the potatoes, bring to a boil over high heat, cover with a lid, reduce the heat to medium-low, and braise for 12–15 minutes, until the potatoes are almost tender.

Remove the lid, increase the heat to medium, and simmer the sauce for another 6–8 minutes, gently turning the potatoes with a spatula, until the liquid reduces to a thick, glossy syrup.

Remove the skillet from the heat, drizzle in the sesame oil, and toss gently so the potatoes are evenly coated in the glaze.

Sprinkle with sesame seeds and chopped green onion. Serve warm or chilled as a side dish or Korean banchan with rice.