Tested Recipe with Slight Adjustment Adapted from http://www.koreanbapsang.com
3 medium potatoes (peeled and cut into 1-inch pieces)
1 carrot (cut into 1-inch pieces)
3 green chillies (seeded and cut into wedges)
1 medium onion (diced)
2 tbsp cooking oil
Sauce: (mix well)
3 tbsp light soy sauce
1 tbsp caster sugar
1 tbsp mirin
1 tsp minced garlic
1 tbsp corn syrup
1 tsp extra virgin sesame oil
½ tsp toasted white sesame seeds
1/8 tsp ground black pepper
½ cup water
- Heat up a non-stick wok with 2 tbsp of cooking oil. Saute the potatoes and carrots over medium heat for 5 minutes.
- Add the sauce mix and bring it to a boil over high heat. Cover, and reduce the heat to medium and cook until the potatoes are tender.
- Stir in green chillies and onion, and continue to boil (uncover this time to make it shiny) for additional 3-4 minutes until the sauce is reduced to a thick sauce just enough to cover the bottom of the wok. Stir in the extra virgin sesame oil and toasted white sesame seeds.
- Dish out and serve with rice.