2 to 3green chili peppers (or 1/2 green bell pepper)
3tablespoonssoy sauce(or 2 T soy sauce and 1 T gochujang) See note 2
1tablespoonrice wine (or mirin)You can omit it if unavailable
1tablespooncorn syrup (or oilgodang) Or use 1 tablespoon more sugar
1teaspoon minced garlic
1/2teaspoonroasted sesame seeds
Peel and cut potatoes into about 1-inch cubes. Cut the carrot, peppers, and onion into big chunks.
In a small bowl, combine all the braising liquid ingredients except the sesame oil and seeds. Stir well.
In a non-stick pan (or a small pot), sauté the potatoes in cooking oil over medium heat for 4 - 5 minutes, stirring occasionally so the potatoes don't stick to the pan.
Add the sauce mix and bring it to a boil over high heat. Drop the carrot pieces in. Cover, and reduce the heat to medium and cook until the potatoes are almost cooked through (about 5 to 6 minutes, depending on the type or size of potatoes). The potatoes should be firm and not mushy.
Stir in the green peppers and onion, and continue to boil (uncover this time) until the sauce is reduced and slightly thickened, about 3 minutes. The potatoes will continue to soak up the sauce even after being cooked. Stir in the sesame oil and sprinkle with sesame seeds.
1. This dish can be made simply with just potatoes. The other vegetables in this recipe are only guidelines. You can use other vegetables of your choice such as red/orange bell pepper, scallions, garlic cloves, and mushrooms. 2. If using gochugaru (Korean chili pepper flakes) to add a spicy kick, you don't need to change anything in the recipe. Try 1 to 3 teaspoons to your taste.