Wash the red new potatoes thoroughly under cold water, then cut them into approximately one-inch pieces.

In a small bowl, combine soy sauce, brown sugar, sesame oil, and water. Whisk until sugar is dissolved.

Heat a tablespoon of neutral oil in a medium non-stick pan over medium heat. Add chopped potatoes and cook for 5-6 minutes until lightly golden.

Pour the sauce mixture over potatoes, stir gently, cover the pan, and let simmer for 5-7 minutes.

Remove the lid and let the liquid reduce and thicken into a glossy glaze for an additional 3-5 minutes.

Check the doneness by piercing with a fork. Add water and cook for a couple more minutes if needed.

Sprinkle toasted sesame seeds over the top before serving warm with rice or as part of a larger banchan spread.