Leo's Gamja-Bokkeum 감자조림

2 medium potatoes, cut into large cubes

Glaze:

3 tbsp light soy sauce

4 tbsp water

2 tbsp raw sugar (or 1tbsp corn syrup with 1 tbsp raw sugar)

1 tsp fish sauce

1 clove garlic, minced

Optional: 1 tsp gochujang

In small bowl, whisk glaze ingredients together until sugar has dissolved.

Adding the potatoes to a small, heavy-bottomed saucepan containing cold cooking oil. Heat up the oil and potatoes and deep fry (or shallow fry) until golden and cooked through*. Set aside.

Heat glaze in a saucepan until it becomes a syrup. Then toss in the cooked fried potato and ensure the potato is nicely covered with the syrup. Serve with a drizzle of sesame oil and a sprinkle of toasted sesame seeds.

*Alternatively, add fried potatoes to the saucepan with the glaze and cook until the glaze becomes syrupy. This will mean the potato is not as crispy when served.