Set a large lidded skillet over medium-high heat. Add 1 tablespoon of the neutral oil and heat it until it looks loose and shiny.

Put the sausage rounds into the skillet in a single layer. Cook for 2 to 3 minutes, until the bottoms are browned.

Turn the sausage rounds over in the skillet. Cook for 2 minutes more, until the second side is browned.

Transfer the sausage from the skillet to a plate. Leave the browned bits in the skillet.

Add the remaining 1 tablespoon of neutral oil to the skillet. Put the potatoes into the skillet and spread them into an even layer.

Cook the potatoes for 4 minutes without stirring, so some of the cut sides can brown.

Add the sliced onion to the skillet. Stir and cook for 3 minutes, until the onion starts to soften.

Add the garlic and the scallion whites to the skillet. Cook for 1 minute, stirring often, until they smell fragrant.

Add the gochujang to the skillet. Stir for about 30 seconds, until it coats the potatoes and onion.

Pour the chicken broth and soy sauce into the skillet. Stir well and scrape the bottom of the skillet so the browned bits mix into the liquid.

Cover the skillet with a lid and reduce the heat to medium. Cook for 8 to 10 minutes, until the potatoes are tender when you pierce one with a knife.

Uncover the skillet. Put the browned sausage and the kimchi into the skillet.