A thick, starchier version of the stew perfect for mixing with steamed rice.
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Peel the potatoes and cut them into 1-inch cubes, then soak them in cold water for 5 minutes to remove excess starch.
Heat the sesame oil in a heavy-bottomed pot over medium heat and sauté the onions and garlic until fragrant and translucent.
Add the drained potato cubes to the pot and stir-fry for 2 minutes until the edges of the potatoes look slightly clear.
Pour in the water or broth, soy sauce, sugar, and gochugaru, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15-20 minutes until the potatoes are very soft and can be easily pierced with a fork.
Using a wooden spoon, gently crush a few of the potato cubes against the side of the pot to help thicken the base naturally.
Stir in the cornstarch slurry and simmer for another 2 minutes until the stew reaches a thick, gravy-like consistency.
Garnish with chopped green onions and serve hot over a bowl of steamed white rice.
