Ingredients:

• 3 pounds Idaho® baby yellow potatoes, quartered 
• ¼ cup Canola oil 
• 1 cup water 
• 5 Tablespoons soy sauce 
• ¼ cup light or dark corn syrup 
• 3 Tablespoons brown sugar 
• 1 Tablespoon rice wine vinegar 
• 3 Tablespoons gochujang 
• 3 cloves garlic, minced 
• 2 teaspoons sesame seeds, toasted 

Garnish

• 12 pieces of Bibb lettuce (or lettuce of choice)
• 4 ounces fine Julienne carrots
• 4 each green onions, sliced 
• 2 ounces red cabbage, shredded

Directions:

1. Heat canola oil in a saute pan and fry the potatoes (turning occasionally) on med-high heat for 5-7 minutes until ½ cooked or lightly seared on all sides.  Drain any excess oil. 
2. Add water, soy, corn syrup, brown sugar, vinegar, gochujang, and garlic to the sauce pan and simmer for 5-7 minutes until potatoes are fully cooked and sauce thickens to a sticky glaze. 
3. Snap off 4 large lettuce leaves from head and wash. Trim the bottom rib off, if needed. Dry off the lettuce. 
4. Using a mandolin, shred red cabbage and fine Julienne carrots 
5. Sliced green onion
6. Divide potatoes evenly between the lettuce wraps, top with cabbage, green onion, and carrots