Peel 5 potatoes and slice them into thick pieces. Cut larger pieces in half.

In a bowl, mix 3 tbsp soy sauce, 1 tbsp corn syrup, 1 tbsp minced garlic, and 2 tbsp cooking oil.

Add 1 tbsp red pepper flakes and 2 tsp spicy red pepper flakes to the sauce. Pour enough kombu broth to cover the potatoes.

Heat a pan over medium-high heat, add the potatoes and sauce mixture, and bring to a boil.

Once boiling, reduce the heat to medium and simmer until the potatoes are tender and the sauce thickens.

Add the chives and cook briefly until just wilted. Taste and adjust seasoning with salt if necessary.