Rinse the potatoes well and peel and trim any bruised spots. Cut into even 1.5-2 inch chunks, consistent size matters for even cooking. No need to peel if using thin-skinned varieties like baby potatoes or red potatoes. Dice your garlic and slice onions finely.

Heat neutral oil in a large pan over medium heat. Add the potatoes in a single layer and pan-fry for 2-3 minutes, turning occasionally, until lightly golden on the outside. Add garlic and onion, and stir fry for a minute.

Add the soy sauce, water, sugar to the pan. Stir to combine and bring to a boil.

Reduce to medium heat and simmer for about 10 minutes, stirring occasionally, until the sauce has reduced into a thick, sticky glaze that coats the potatoes. If the sauce reduces too fast before the potatoes are tender, add a small splash of water and continue.

Turn off the heat. Add the toasted sesame oil and toss well to coat. Taste and adjust with sugar, soy sauce and/or water.

Transfer to a bowl, sprinkle with sesame seeds, and serve immediately alongside rice or as part of a Korean BBQ spread.