Optional: Peel your potatoes. If using regular large potatoes, chop them into 6-8 pieces. For small baby potatoes, leave them whole.
500 g potatoes
Place the potatoes in a large dish and cover with water (cold or room temperature is fine) for around 10 minutes. Give them a good swish around using your hands then drain. Note: Skip if using whole baby potatoes.
500 g potatoes, 1-2 cups water
Prepare a large frying pan over high heat and drizzle in your vegetable oil. Once heated, throw in your garlic for a few seconds, then your potato pieces and fry until they start to brown on the outsides (around 2-3 minutes), sealing the skin.
2 garlic, 2 tbsp vegetable oil, 500 g potatoes
Next, add your chopped onion and continue frying for a few more minutes.
1/2 onion
Now it’s time to add the sauce! Pour in the soy sauce, gochujang (oyster sauce for non-spicy), honey and water.
3-4 tbsp soy sauce, ½ tbsp Korean hot pepper paste / gochujang, 1 tbsp honey, ½ cup water
Bring everything up to a boil, then reduce it to a simmer and cover with a lid for 10 minutes to soften the potato.
Remove the lid and continue cooking until the sauce has thickened and reduced (around a minute or two). Switch off the heat and garnish with the sesame oil, chopped spring onion and sesame seeds, then toss together.
1 spring onion / green onion, 1 tsp sesame oil, 1/2 tbsp white sesame seeds
Serve immediately alongside other sides such as steamed rice, pickles, kimchi etc.