Peel the potatoes, rinse, and slice them into 5mm thick half-moons. Chop the green onion and prepare 0.5 tbsp minced garlic.

Prepare the seasoning: mix 1 tbsp gochujang, 1.4 tbsp soy sauce, and 1.4 tbsp corn syrup.

Heat 2 tbsp olive oil in a pan over medium heat and sauté the potato slices for 2–3 minutes.

Add the prepared seasoning to the pan and stir until the potatoes are evenly coated.

Pour 100ml water into the pan and stir. Bring the mixture to a boil.

Once boiling, cover the pan and simmer over medium heat for 5 minutes.

Test the potatoes with a toothpick to ensure they are tender. If not, cook for a few more minutes.

Adjust the seasoning if needed by adding soy sauce or corn syrup. Stir in the chopped green onion and minced garlic.