Braised Konjac and Potatoes (Gonyak Gamja Jorim)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the konjac and potatoes into 2 cm x 2 cm pieces, and thinly slice the green and red chili peppers and remove the seeds.
2. Boil the kelp in water (200 g) to make a broth, then remove the kelp.
3. Mix the soy sauce, sugar, and mirin into the broth to make the braising sauce.
4. Put the konjac and potatoes in boiling water and cook until about 80 percent done, then scoop out and cool.
5. Add 50 g of the braising sauce to step 4 and simmer briefly.
6. Turn off the heat and mix in the sesame oil.