koreancookery1-3, Challenge 2: The jorim sauce

Model answer (a sample note; yours will differ):

Thin: soon after boiling the liquid is watery and pale brown and the potatoes are barely covered. Reducing: after 8 to 10 minutes the bubbles get bigger and slower, and the liquid darkens. Glaze: near the end it is thick and shiny and coats the potato; the jorim article's wording is that the liquid is "absorbed into the ingredients and reduced down".

If the potatoes were still hard when the liquid ran out: add a splash of water (50 ml or so), put the lid on, and cook another few minutes until a knife slides in; then take the lid off to reduce again. Next time cut the pieces smaller or start with more water.

Amounts and times are the course author's untested starting points.