large russet or 3 medium red potatoes
toasted sesame seed
mool yeut (korean malt syrup), light corn syrup, honey, or sugar
water (substitute: unsalted beef or chicken broth)
Mash or press three of the garlic cloves and put in a small mixing bowl, add the rest of the sauce ingredients and mix well. Let stand ten minutes.
Note: Sogogi Dashida can be used to intensify the beef flavor if desired. Mix 1/2 teaspoon with water to start, and adjust to taste. This product is very salty so you would need to adjust the amount of soy sauce and/or sweetener (sweet somewhat nullifies salty) used.
Wash and peel potato, then cut into roughly 3/4 inch cubes.
Rinse in cold water and drain.
Cut onion in half from top to bottom, then thick slice.
Thin slice 6 garlic cloves from top to bottom.
Preheat oil in a coverable non-stick pan or pot over high heat.
Add potato and cook until lightly browned.
Add onion and sliced garlic and cook another thirty seconds.
Reduce heat to medium and add sauce.
Cover and simmer until liquid is almost gone, stirring often. (test potato for doneness – inserted chopstick or fork should meet very light resistance. If needed add a little more water and cook until potato is done)
Garnish with sesame seed and serve as a side dish, a tasty snack, or as part of a Korean Ban chan array.