Cut the potatoes into bite-sized pieces and soak them in cold water to remove starch.

Slice the green chili and scallion thinly, and julienne the onion.

Mix gochujang, red pepper flakes, soy sauce, minced garlic, cooking wine, and sugar to make the sauce.

Heat oil in a pan and sauté the potatoes lightly.

Add 1 cup of water to the pan and bring it to a boil.

Add the prepared sauce to the boiling water and stir well.

Cover the pan and simmer until the potatoes are tender and the sauce thickens.

Add the julienned onion and stir-fry until slightly softened.