Mix all sauce ingredients in a bowl.
3 tablespoon tamari sauce, 2 tablespoon honey , 3 teaspoon garlic, 1 teaspoon Gochugaru paste, ½ tablespoon water
Season boiling water with salt and add lemon juice in a pot. Cook potatoes until tender (timing varies based on potato size), then drain and set aside. Lemon helps with potatoes texture, keeping them firm without falling apart or skins coming off.
2 teaspoons lemon juice , salt to taste, 1 ½ pounds baby potatoes
In a large skillet over medium heat, fry potatoes in oil until golden brown, about 5 minutes. Add sauce, simmer until thickened, stirring frequently for even coating, approximately 5 minutes.
Remove from heat, stir in sesame seeds, garnish with green onions, and serve promptly.
1 tablespoon toasted sesame seeds, green onions
