In a large pan, add oil over medium high heat. When oil is hot, add garlic, garlic scapes, and onions. Sauté for approximately 3-4 minutes, until garlic starts to get slightly brown.
Add potatoes to pan and then add gochugaru, soy sauce, vinegar, and maple syrup. Stir until all potatoes are evenly coated.
Add vegetable broth and reduce heat to medium low. Cover the pan with a lid and cook until liquid reduces and potatoes are nearly cooked (~15-17 minutes). With a large spoon, ladle the braising liquid over the potatoes every few minutes.
When potatoes are nearly cooked, remove the lid and finish cooking (1-2 minutes).
Drizzle sesame oil and sprinkle sesame seeds before serving.