Gamja Jorim (Korean Potato Dish)

Rinse cubed potatoes in a colander under cold water to remove starch; shake well to remove excess water.

Heat oil in a skillet over medium heat. Cook and stir dried chiles until puffed and beginning to blacken about 4 minutes. Remove from skillet. Increase heat to medium-high.

Place potatoes in the skillet. Cook stirring constantly until translucent around the edges about 5 minutes. Add scallion whites and garlic; saute for 1 minute. Mix in water soy sauce corn syrup and sugar. Cover and bring to a boil. Reduce heat to medium-low. Cook stirring frequently until potatoes are tender and sauce is thickened 7 to 10 minutes.

Remove potato saute from heat. Season with salt and pepper. Garnish with scallion greens.