Korean Braised Potatoes (Algamja Jorim)

Steps

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1. 1
   Place washed baby potatoes in a pot and cover completely with water. Bring to a boil over medium-high heat and cook for about 15 minutes until fork-tender.
   ▶ ≈1:16
2. 2
   While potatoes cook, prepare the aromatics: smash and finely chop 2 cloves of garlic, thinly slice half each of green and red chili, and thinly slice 2 green onions.
   ▶ ≈1:41
3. 3
   Prepare the sauce by mixing together 0.5 cup water, 4 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and a few shakes of black pepper. Optionally add 1 tablespoon gochugaru for spice. Mix well.
   ▶ ≈2:08
4. 4
   Once potatoes are fork-tender, drain them in a strainer and let them cool for 2–3 minutes to allow moisture on the skins to evaporate.
   ▶ ≈2:39
5. 5
   Add 1.5 tablespoons oil to a wok or large pan and heat over medium heat. Once hot, add the drained potatoes and stir for 3–5 minutes until the skins turn golden brown and become wrinkled.
   ▶ ≈2:55
6. 6
   Add the prepared garlic and stir for about 30 seconds until fragrant.
   ▶ ≈3:37
7. 7
   Pour in the prepared sauce and bring to a boil, then reduce to a simmer and cook for about 8 minutes until the sauce reduces and thickens, stirring occasionally to coat the potatoes evenly.
   ▶ ≈3:52
8. 8
   Add 0.5 teaspoon dark soy sauce to deepen the color and add shine.
   ▶ ≈4:16
9. 9
   Once most of the sauce has evaporated, reduce heat to low, add 2 tablespoons honey, and mix well for about 1 minute.
   ▶ ≈4:24
10. 10
    Turn off the heat, add 1 tablespoon toasted sesame oil, and mix thoroughly to prevent the potatoes from sticking together as they cool.
    ▶ ≈4:56
11. 11
    Add the sliced chilies and green onions and toss together gently.
    ▶ ≈5:18
12. 12
    Transfer to a serving plate and garnish with toasted sesame seeds before serving.
    ▶ ≈5:25