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Export 11 ingredients for grocery delivery
Step 1
Peel and wash potatoes. Then cut them into wedge shapes - measure 3 cups worth. Place the wedges pieces in a bowl of cold water - this will prevent them from oxidizing and changing colors.
Step 2
Place water into a pot. Bring it to boil. Place 3 Eggs in and set a timer for 7 minutes After 7 minutes, drain the hot water and soak the soft-boiled eggs in cold water. Let it cool down, then carefully peel.
Step 3
Cut 1 whole Onion into thin pieces. Then Cut 1 stalk of Spring Onion into smaller pieces. Then cut Fish Cakes into bite-sized pieces.
Step 4
Before we start, drain the water from the potatoes. Shake off any excess water. Then place the potato wedges aside.
Step 5
Place Vegetable Oil (1 Tablespoon) into a large pot or wok. Then add-in Gochujang (4 Tablespoons). Place it on Medium Heat and mix the paste into the oil. Stir it around for around 2 minutes. After 2 minutes, the gochujang will look bubbly and clumped up - that's good
Step 6
Now add the onions slices. Then add the potato wedges.
Step 7
Gently stir-fry everything until the potatoes wedges are well-coated in the sauce. Then add in 2 cups of water. Wait until the pot comes back up to a boil.
Step 8
Once its boiling, add in Minced Garlic (1 Tablespoon), Gochugaru (1 Tablespoon), Sugar (1 Tablespoon), Honey (2 Tablespoons), Salt (2-3 big pinches).
Step 9
Then let the potatoes boil away for 5 minutes - on a medium-low heat!
Step 10
After 5 minutes, add in the fish cakes, soft-boiled eggs and the spring onions.
Step 11
Let it boil away for another 2-3 minutes. After 2-3 minutes, check on the status of your potatoes. Poke it with a fork or chopstick. They should be soft - but firm. Cook it for a few more minutes if the potatoes are still hard.
Step 12
When the potatoes are ready, scoop out a few souple ladle's worth into a smaller bowl. Sprinkle a few handfuls of cheese over them. Microwave for 1 minute!
Step 13
Bon Appetit!