Gamja Jorim 감자 조림 Glazed Potato

I've been having "lazy decease" for the last few days.
Cooking in the kitchen wasn't something I wanted to do but still have to force myself to got my hands into action.
Probably a simple one might help. Here goes! Gamja jorim (potato side dish) !
This is a light, fresh, and extremely simple recipe perfect for everyone in the house.
Thanks Tummy for her kind sharing of this yummy recipe.
My kids love it so much with just the plain congee.
They even suggested to have it in their lunch box next week.
Beside this i also tried out the myeolchi bokkum (spicy anchovy) and japchae.
Both turn out good too. Will try to post out soon.

Ingredients:

• 4 medium size potato, peeled and cubed
• cooking oil
• 3 tbs of Korean soy
• 2 tbs of mulyeot (corn syrup)
• 11/2 tbs of sugar
• 1 tbs of minced garlic
• salt to taste
• 1 tsp of toasted sesame seeds (i used black sesame as i run out of the white sesame)
• 1/2 cup of water
• chopped spring onions to serve

Method:

1. Peel the potatoes, wash, and cut them into 1 inch dice.
2. Rinse the potato using colander in running water to remove starch and dried it.
3. Combine all other ingredients (except cooking oil and sesame seeds) in a bowl.
4. Heat the pan and add 1-2 tbs olive oil and pour the potato into the pan.
5. Add minced garlic and sauté it until the potato look a little translucent and keep stirring it.
6. Add the sauce mix and simmer for 5 to 7 minutes.(Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some).
7. Sprinkle with toasted sesame seeds and some chopped spring onions.
8. Enjoy!