Dice the pork and then marinade – In a bowl, coat the pork with gochujang paste, season well, and mix thoroughly. If time allows, cover and let it marinate in the fridge for 30 minutes (this step is not essential but will give a better flavour).

Heat oil in a large casserole dish over high heat. Add the marinated pork and cook for 4-5 minutes until browned in spots (the paste will stick to the pan, just keep it move to stop it burning. Reduce the heat and adds. Splash of water if needed) Stir in the onion and continue frying for another 5 minutes, stirring occasionally.

Add the quatered potatoes along with the hot stock. Cover with a lid, bring to a gentle simmer, and cook for 20 minutes.

Stir in the garlic, ground ginger, soy, fish sauce, oyster sauce, honey, and kimchi, then let it simmer uncovered on a low heat for another 30-40minutes. Check that the pork and potatoes are tender. if needed, cook for an additional 5 minutes. (You can also cook this in the oven),

While the stew is cooking, wash the rice under cold water until the water runs clear to remove excess starch. Add to a pan and cover with 2.5 x times the amount of water along with a pinch of salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover with a tight-fitting lid, and let it simmer for 12 minutes (or follow the package instructions). Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Mix in the spring onions to the pork stew, add a little more soy if needed, then serve hot with the rice.