Prepare 500g konjac, 3 potatoes, 1/3 carrot, and 1/2 onion. Soak 2 sheets of kombu in water.

Boil water in a frying pan while chopping vegetables into similar-sized cubes.

Blanch potatoes, carrots, and konjac in boiling water. Exclude onions.

Rinse blanched ingredients in cold water and place them in the frying pan.

Add kombu broth to the pan.

Mix soy sauce (7 tbsp), sugar (4 tbsp), garlic (2 tbsp), and cooking oil (2 tbsp). Add to the pan and simmer.

Cook on high heat initially, then reduce to medium heat as the liquid reduces.

Add onions when the potatoes start to color and continue simmering.

Finish with 2 tbsp corn syrup and 1 tbsp sesame oil. Cook until the liquid is mostly reduced.