Peel and cut 3 potatoes into bite-sized pieces. Soak them in cold water for 10 minutes, then drain. Slice 1 onion and 1 green chili into similar sizes.

Mix 1 tbsp gochujang, 1.5 tbsp chili powder, 1.5 tbsp sugar, 1 tbsp corn syrup, 4 tbsp soy sauce, 1 tbsp minced garlic, a pinch of black pepper, 6 tbsp water, and a pinch of sesame seeds in a small bowl.

Heat 1 tbsp cooking oil in a pan over medium heat. Stir-fry the potatoes for 2 minutes until slightly translucent.

Reduce heat to low and add 2 sheets of kombu and the prepared seasoning mixture to the pan.

Add 130ml water and simmer over medium heat for 12 minutes, stirring occasionally to prevent sticking.

Remove the kombu and add sliced onion and green chili. Mix gently and cover the pan. Simmer over low heat for 5 minutes.