Sweet N’ Spicy Braised Potatoes Korean Style (감자조림)

INGREDIENTS

4 yellow potatoes (medium size) - don't use other kinds of potatoes; they don't absorb the flavor as well
4 tbsp soy sauce
3 tbsp brown sugar
1/2 tspn red pepper flakes
1.5 tbsp rice wine
1 tbsp oil (for sautéing)
3 garlic cloves (minced)
3 green onions stalks
1 to 1.5 cups of water
honey (to taste) - aprox 3 tbsp
black pepper (to taste)
2 tspn sesame oil
1 tspn sesame seeds (optional)

Peel and cube the potatoes into roughly 2 cm pieces. Slice the green onion stalks into 1 cm pieces. Stir together 1/2 cup of water, soy sauce, rice wine, brown sugar and chilli flakes.
Heat the oil in a pan over medium-high heat. Add the minced garlic and half of the green onions, sautéing until fragrant, roughly 30 seconds. Add the potatoes and sauté for 1 minute. Stir in the soy sauce mixture and bring to a boil, followed by turning the heat down to a low simmer. Cover partially and cook for 10 minutes stirring occasionally. If all the water has been absorbed, add 1/2 a cup more, to avoid drying out the potatoes during this stage.
Remove the cover, add another 1/2 cup of water and increase the heat to medium-high, cooking for another 10 minutes or until the water is absorbed. Test if the potato is done cooking by inserting a fork—if it splits the potato easily, it is ready, if you meet a lot of resistance in the center, cook for a tad longer and test again. Season to your liking and add honey if you feel the potatoes need to be sweeter and water if they are too dry.
Drizzle on sesame oil and the remaining green onions, followed by removing from heat and serving with sesame seeds sprinkled on top.

1/2 tspn of chilli pepper flakes will only add a little heat (in the opinion of a person who doesn’t regularly eat spicy foods), but nothing too overwhelming, adjust to your liking.
Chill in fridge until cold if you are planning to serve as banchans (mini-appetizers).