After cutting the potatoes in half vertically, thinly slice to 2-3 mm, and soak in water. Mince the garlic, and slice the green onions.
Heat garlic and oil in a pan.
Add the gochujang and ground pork after the garlic is aromatic, and stir-fry.
After the ground pork has mostly browned, drain and add the potatoes, and mix together. Pour in the sake.
Add sugar and soy sauce, mixing so that the flavoring is evenly distributed, and add 1/2 cup of water. Cover with a lid, and boil on low heat.
The water will evaporate after about 10 minutes. Scatter the green onions, add a round of sesame oil, and lightly stir, taking care not to crush the potatoes.
Story Behind this Recipe
Gochujang seasoned dishes are a staple in our house.
In Step 6, depending on the variety of potato, they can fall apart very easily, so make sure to stir lightly. I previously added gochujang at Step 4, but it clumped up, so I changed the order. I think this made it easier to make than before.