Wash the potatoes thoroughly and place them in a pot. Add enough water to fully submerge them. Bring it to a boil and cook for 15 minutes over medium-high heat.

While the potatoes are boiling, prepare the other vegetables: Finely chop the garlic cloves, thinly slice the chili peppers (if using), and green onions.

Make the sauce: In a small container, mix together the water, soy sauce, mirin, sugar, and black pepper to taste. If you want some extra heat, you can add 1 tablespoon of Korean chili pepper flakes (gochugaru).

Once the potatoes are fork-tender, take them out and let them cool for 2 to 3 minutes. (This will help evaporate any moisture on the skins for the perfect texture.)

Heat the oil in a wok (or pan) over medium heat. Once hot, add the potatoes. Stir them around for 3 to 5 minutes. (This step will crisp up the skins and create little wrinkles that help the potatoes pick up more sauce.)

When they turn golden brown and you can see some wrinkles on the skins, add the garlic. Saute for 30 seconds or until fragrant.

Pour in the braising sauce and add the dark soy sauce (if using). Bring it to a boil, and simmer for 8 minutes or until the sauce has reduced and thickened. Make sure to give it a good stir and get everything nicely coated.

Once most of the sauce has evaporated, reduce the heat to low. Add the honey and stir to coat. Turn the heat off. Add the sesame oil and mix.

Add the chili peppers (if using) and green onions, then give it a final mix. Transfer to a serving plate and garnish with sesame seeds. Serve with a bowl of hot rice, along with other Korean side dishes, meats, and vegetables. Enjoy!