Gamja Jolim (감자조림) - Boiled Potatoes

One of our favorite dishes at school: boiled potatoes in a sweet soy sauce.  I think technically it's a main course, but it seems to go best as a side.

Ingredients:
4 big potatoes, cut into big pieces (~800g)
1/2 onion, quartered
2 green chilies, sliced thin
1 red chili, sliced thin
1 cup kelp broth
1 spoon each: sesame oil, sesame seeds
pinch pepper
dash of cooking oil

Jolim Sauce:
4 spoons soy sauce
2 spoons cheong ju (청주)
1 spoon each: crushed dried chilies, red pepper paste (고추장), minced garlic, sugar, corn syrup/honey

Steps:

1. Soak potatoes in cold water for 30 mins to remove starch.  Prepare Jolim sauce.
2. Put cooking oil in a heated pan.  Fry potatoes until half done.  Add onions.  Fry until transparent.
3. Pour in kelp broth and jolim sauce.  Mix until evenly covered.  Boil over medium heat.  Reduce heat and simmer.
4. When broth has reduced to 1/3 of the original volume, add chilis.  Cook lightly.  Add sesame oil, sesame seeds, black pepper.  Stir.

Notes:

- To make kelp broth, boil 1 10cm square dried kelp in 5 cups of water for 10 minutes.  Remove kelp sheet and add 1 spoon cheong ju (청주).  Or you can probably cheat and use whatever broth you have on hand.