Please prepare the ingredients first.

Boil water and seafood stock pack (or kelp anchovies) in a pot to make broth (this process is omitted when using regular water)

Remove the skin of the potatoes with a filler and cut them into 2cm thick slices.

Dip the chopped potatoes in cold water for about 10 minutes and drain the starch.
And drain with a kitchen towel.

Slice the onions diagonally at intervals of about 1cm.

When the seafood broth is boiled, put the broth water separately in another place. (Omitted when using regular water)

Please make the sauce in a bowl.
Add 2 tablespoons of soy sauce, 1 tablespoon of red pepper paste, 1 tablespoon of red pepper powder, 2 tablespoon of cooking wine, 1 tablespoon of sugar, 1 tablespoon of oligosaccharide, 1/2 tablespoon of minced garlic, and a little pepper and mix well.

In a heated pan, add about 2 tablespoons of cooking oil and stir-fry drained potatoes and onions over medium heat for about 3 minutes.

When the potatoes are half transparent, pour in the sauce

Pour in a cup of broth (or regular water) and cover and continue to cook potatoes over medium heat for about 10 minutes.

If you poke the potato with chopsticks and go in well, it's all cooked.
If it's undercooked and the soup is boiled down and there's not much left, don't worry and add more broth.

When the soup is left, add the green onions and stir-fry more.

Lastly, if you sprinkle 1 tablespoon of sesame oil and sesame seeds, it is enough spicy stewed red pepper paste potatoes as a side dish.

[Related recipe]
To make it glossy, braised potatoes
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