Korean Steakhouse Crispy Potato Salad

Ingredients

• ¼ C (2 oz) Hot Gochujang Paste
• 2 oz Rice Wine Vinegar
• 3 tbsp (45 g) Honey
• 3 cloves (15 g) Garlic, chopped
• 3 tbsp (45 mL) Cold Water
• 18 oz (2 c) Fire Braised Beef Short Rib, fully cooked, diced into 1-inch cubes
• ½ c (60 g) Shitake Mushrooms, sliced with the stems removed
• 1 tsp Neutral Oil
• 3 tbsp (45 g) Toasted Peanuts, chopped
• ½ c Sliced Kimchi, prepared
• ¼ c Peanuts, chopped
• 2 Russet Potatoes (18 oz, ~2 ½ C), skin on, 1-inch dice
• 1 tbsp (14 mL) Canola Oil
• 2 tsp (12 g) Kosher Salt
• 2 tsp Sesame Oil
• 2 tsp (12 g) White Sesame Seeds
• 2 tsp (12 g) Black Sesame Seeds
• ½ C Baby Bok Choy, steamed with the bottoms removed
• Chopped Chives
• Crushed Peanuts