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Optional: Peel your potatoes. If using regular large potatoes, chop them into 6-8 pieces. For small baby potatoes, leave them whole.
Place the potatoes in a large dish and cover with water (cold or room temperature is fine) for around 10 minutes. Give them a good swish around using your hands then drain. Note: Skip if using whole baby potatoes.
Prepare a large frying pan over high heat and drizzle in your vegetable oil. Once heated, throw in your garlic for a few seconds, then your potato pieces and fry until they start to brown on the outsides (around 2-3 minutes), sealing the skin.
Next, add your chopped onion and continue frying for a few more minutes.
Now it’s time to add the sauce! Pour in the soy sauce, gochujang (oyster sauce for non-spicy), honey and water.
Bring everything up to a boil, then reduce it to a simmer and cover with a lid for 10 minutes to soften the potato.
Remove the lid and continue cooking until the sauce has thickened and reduced (around a minute or two). Switch off the heat and garnish with the sesame oil, chopped spring onion and sesame seeds, then toss together.
Serve immediately alongside other sides such as steamed rice, pickles, kimchi etc.