
Ingredients:
4 potatoes
1/2 onion
1/2 red chile pepper
1/4 stalk green onion
1 tablespoon sesame oil
Cooking oil as needed
A pinch of sesame seeds
1 cup dried anchovy kelp broth (or water)
Seasoning ingredients:
2 tablespoons soy sauce
1 tablespoon gochujang (Korean chili paste)
1 tablespoon gochugaru (Korean chili flakes)
2 tablespoons cooking wine
1 tablespoon sugar
1 tablespoon oligosaccharide syrup
1/2 tablespoon minced garlic
A pinch of black pepper
(Serves 3 to 4)
Instructions:

Peel the potatoes and cut them into 2-centimeter thick rounds. Soak them in cold water to remove excess starch. Cut the onion into bite-sized pieces, and slice the red chile pepper and green onion diagonally. In a bowl, mix the seasoning ingredients until well combined.

Heat a pan with a little oil, add the potatoes and onion, and stir-fry over medium heat for about 3 minutes until they start to soften.

When the potatoes become partially translucent, add the seasoning mixture and the anchovy kelp broth. Cover the pan with a lid and let it simmer over medium heat for about 10 minutes, until the potatoes are fully cooked and the sauce has thickened. (Adjust the amount of broth as needed depending on the moisture content of the potatoes.)

Once the potatoes are cooked, add the red chile pepper and green onion. Stir well, then finish with a drizzle of sesame oil and a sprinkle of sesame seeds before turning off the heat.
[Source: W Table]
(Gochujang gamja jorim, spicy potato stew, braised potatoes in chili paste, gochujang-glazed potatoes, Korean-style spicy potato jorim)