Prepare the ingredients by peeling and slicing the potatoes into thick pieces and halving the shishito peppers after removing their stems.

Heat a pan with a small amount of cooking oil and sauté the potatoes for 1–2 minutes until the edges start to turn translucent.

Add 1/3 cup of water to the pan and stir in soy sauce, mirin, gochujang, and corn syrup. Cover the pan and simmer for 3–5 minutes to cook the potatoes.

Once the potatoes are almost cooked and the sauce has reduced slightly, add the shishito peppers and stir-fry for 1 minute.

Add 1 tsp of vinegar and stir quickly over high heat to evaporate the vinegar aroma. Turn off the heat and mix in sesame oil and sesame seeds.