1 tbsp peanut oil
3 tbsp gochujang paste
3 tbsp mirin or Chinese cooking wine
1 tsp light sodium soy sauce
1 tsp agave syrup or sugar
3 tsp gochugaru aka Korean chili powder (2 in the beginning and 1 later)
3 tsp fish sauce
2 tsp garlic powder pinch of white pepper
1/2 onion
1/4 lb of pork (country style ribs)
1/2 potato
1 zucchini
4-5 shiitake mushrooms
1/2 firm tofu
4-5 garlic cloves
2 jalapeņo peppers
1 green onion

Heat peanut oil in a deep non-stick frying pan
Add guchujang paste, mirin sauce, Soy sauce, gochugaru and fry 3min on medium heat untill oil separates stirring often.
Add 4 cups of water and stir.
Add potatos, pork and bring to boil.
Add garlic, onion, garlic powder, pepper and cook stirring for 5min
Add mushrooms, zucchini and cover with lid for 5min.
Add fish sauce, chili flakes and cover with lid for 3min.
Add jalapeņo peppers and cook for 5min

Serve with Singapore thin nuddles and dress with green onion (spring onion)