Ingredients

• 1 pound of baby potatoes (the size of quail eggs)
• 2 tablespoons vegetable or any cooking oil
• 3 tablespoons soy sauce
• 3 tablespoons rice syrup (or honey, or sugar)
• 1 garlic clove, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon toasted sesame seeds

Directions

1. Trim any rotten spots or broken edges from the potatoes. Wash and rinse in cold water to remove any dirt. Strain.
2. Add the cooking oil to a 10 to 12 inch thick skillet, over medium heat. Add the potatoes.
3. Cover and cook for 20 minutes until fully cooked. Shake and move the skillet every 5 minute so that the potatoes cook evenly and don’t burn.
4. Turn down the heat to low and add the soy sauce, rice syrup, and garlic. Stir it all together with a wooden spoon.
5. Turn up the heat to medium. Keep stirring and cooking for another 4 to 5 minutes until the sauce is reduced and the potatoes look shiny and wrinkly.
6. Remove from the heat and mix with the sesame oil. Sprinkle the sesame seeds over top.
7. Transfer to a serving bowl and serve with rice. Refrigerate any leftovers for up to 4 days.

Source: https://www.maangchi.com/recipe/algamja-jorim