In a large pan over medium high heat, add 1 tbsp of extra virgin olive oil. When the oil is hot and shimmery, add 3 potatoes chopped into bite sized pieces
Allow the potatoes to cook in the pan for about 4 minutes, until they start to get browned. Then, add 3-4 cloves of minced garlic, 1/2 chopped red onion, and 3 sliced Korean chili peppers. Season with salt and pepper.
Continue to cook the veggies in the pan until onions start to grow translucent (~3 minutes). Add 1 ½ tbsp soy sauce and 1 ½ tbsp maple syrup. Stir until veggies are evenly coated.
Add 1 cup of water and bring to a boil. Then, cover the pan with a lid and reduce the heat to medium low. Cook for approximately 12 minutes, removing the lid every once in awhile to baste the potatoes with the braising liquid.
When potatoes are almost done cooking, remove the lid altogether and continue “basting” until liquid is reduced and thick and potatoes are tender.
Drizzle potatoes with 1 tsp of sesame oil and add 1 tsp of toasted sesame seeds, just before serving.