Slice the beef into bite-sized pieces and marinate with rice wine and black pepper. Optionally, add 1/2 tbsp minced garlic for extra flavor.

Peel and slice the potatoes into 1cm thick pieces. Soak them in cold water for 20-30 minutes to remove excess starch.

Heat oil in a pan and sauté the potatoes until lightly browned. Remove and set aside.

In the same pan, cook the marinated beef until no longer pink. Avoid overcooking.

Combine the sautéed potatoes and beef in a deep pan. Add water and soy sauce, then bring to a boil over high heat.

Reduce heat to medium and simmer until the liquid reduces by two-thirds. Add corn syrup and continue simmering.

Add sliced green and red chilies, sesame oil, and sesame seeds. Stir gently to combine.