Gamja Jorim (Korean Potato Dish)

2 cups yellow potatoes, cubed

2 tablespoons olive oil

2 dried Thai bird chiles, or to taste

3 scallions, white and green parts chopped separately, or to taste

2 cloves garlic, minced

½ cup water

2 ½ tablespoons soy sauce

1 tablespoon corn syrup

1 tablespoon white sugar

salt and ground black pepper to taste

Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.

Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken, about 4 minutes. Remove from skillet. Increase heat to medium-high.

Place potatoes in the skillet. Cook, stirring constantly, until translucent around the edges, about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water, soy sauce, corn syrup, and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook, stirring frequently, until potatoes are tender and sauce is thickened, 7 to 10 minutes.

Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.