Begin by washing the pressure cooker and potatoes under warm water.
After washing peel potatoes and cut them into wedges.
In a large bowl whisk Korean chilli flakes, corn flour, garlic, sou sauce, sugar, salt, and black pepper. Add potatoes and toss it to coat.
Heat oil in a non-stick pan and garlic and onion to it.
Close the lid and cook potatoes for 5-7 minutes until they get tender.
To give them a crispy layer you can fry the cooked potatoes in medium-high heat until golden brown color.
Garnish with chopped green onions, sesame seeds, and kimchi. Serve hot and enjoy the tendering taste.