You can swap the pork for chicken, or any seafood would be awesome with these flavours. It's also perfect for adapting to vegetarian or vegan tastes: simply make the braising liquid, then add hard or silken tofu and lots of fresh shiitake and enoki mushrooms.
1 tsp vegetable oil
800g pork neck, cut into 2cm cubes
2½ tbsp gochujang chilli paste
1 tsp gochugaru red pepper powder*, or chilli powder
2½ tbsp soy sauce
6 garlic cloves, crushed
1 tbsp honey
3 medium potatoes, peeled and cut into chunks
2 small onions, cut into wedges
1 carrot, peeled and cut into chunks
1 green chilli, deseeded and finely chopped
1 red chilli, deseeded and finely chopped
1 tbsp sesame oil
2 spring onions, thinly sliced
2 tsp toasted sesame seeds
steamed rice, to serve
1. Heat the vegetable oil in a large, heavy-based saucepan with a tight-fitting lid over medium heat. When the pan is hot, add the pork and brown on all sides for 4-5 minutes. Carefully pour off any excess fat.
2. Mix the gochujang, gochugaru or chilli powder, soy sauce, garlic and honey together in a bowl and add to the saucepan with 750ml (3 cups) of water. Stir to combine, bring to the boil, then reduce the heat to a very gentle simmer. Place the lid on and cook for 10 minutes.
3. Remove the lid and add the potato, onion, carrot and red and green chilli. Bring to the boil again, then reduce the heat and simmer, covered, for 40 minutes until the pork, potato and carrot are tender.
4. Stir in the sesame oil and remove from the heat.
5. Divide among four bowls, sprinkle with spring onion and toasted sesame seeds, and serve with steamed rice on the side.
*Gochugaru can be bought at Asian grocers or online spice shops such as herbies.com.au