3 medium potatoes
1 teaspoon garlic, minced
1 teaspoon red pepper flakes
3 tablespoons Korean or Japanese dark soy sauce
1 tablespoon brown sugar
1/4 teaspoon dried rosemary
2 tablespoons malt syrup
1/2 cup water
a pinch of salt
1. Clean and peel the potatoes. Boil the potatoes in a pot of water for 10 minutes.
2. Drain the potatoes and let them cool for 5 minutes. Cut them into cubes.
3. Heat a wok with a bit of olive oil over low heat. Saute the potatoes with a pinch of salt until they can be poked through with a fork without them breaking in half.
4. Mix the soy sauce, garlic, red pepper flakes, dried rosemary, and sugar. Pour the mixture over the potatoes and stir to coat.
5. Stir the malt syrup in water, add to wok, and stir well to combine.
6. Put a lid over the wok and cook slowly. Stir occasionally so the sauce evenly coats the potatoes. The longer you braise them, the more the sauce will disappear and the darker the potatoes will become. If the sauce disappears entirely before the potatoes are cooked, add a little more water to the wok and keep cooking. Have the potatoes cooked just enough so that they hold their shape and are soft to bite all the way through with no crunchiness.
7. Do not serve this dish hot. Allow to cool at least to room temperature.