Korean Mushroom and Herb Stir-Fry with Baby Potatoes

1.Place the halved baby potatoes in a pot of salted water and bring to a boil. Cook for 10-12 minutes until just tender but still firm. Drain and set aside.

2.Heat vegetable oil in a large skillet or wok over medium-high heat.

3.Add minced garlic and ginger; sauté for 1 minute until fragrant.

4.Add the sliced mushrooms and baby corn to the skillet. Stir-fry for 5-6 minutes until mushrooms release moisture and start to brown.

5.Add the cooked baby potatoes to the skillet and stir to combine.

6.In a small bowl, mix gochujang, soy sauce, sesame oil, sugar, and black pepper to create the sauce.

7.Pour the sauce over the vegetables and potatoes in the skillet. Stir well to evenly coat all ingredients.

8.Cook for another 3-4 minutes, stirring occasionally, allowing the sauce to thicken slightly and flavors to meld. Add a splash of water if the mixture becomes too dry.

9.Taste and adjust seasoning with salt if necessary.

10.Remove from heat and stir in the sliced green onions and chopped fresh herbs.

11.Transfer to a serving dish and sprinkle toasted sesame seeds on top before serving.