Soy-and-honey braised potatoes (Gamja-jorim)

1. Peel the potatoes, cut into 2 cm cubes and soak in cold water for 10 minutes to remove the starch, then drain and pat dry.

2. Heat the oil in a frying pan and fry the potatoes over medium heat, shaking often, for 5 minutes until the edges turn slightly translucent.

3. Add the sliced garlic, soy sauce, water and sugar and bring to the boil.

4. Cook uncovered over medium heat, turning occasionally, for 12-15 minutes until the potatoes are tender and most of the liquid has evaporated.

5. Finally stir in the honey and toss over high heat for another 1-2 minutes until the potatoes are coated in a shiny, sticky glaze; take off the heat and drizzle with sesame oil.

6. Sprinkle with sesame seeds and serve warm or at room temperature as a banchan.

Tip: Gamja-jorim is a beloved sweet side dish of Korean school lunches and home tables, and children especially love it. Always add the honey at the very end – that's what makes the glaze truly shiny without burning.