Before we start, drain the water from the potatoes. Shake off any excess water. Then place the potato wedges aside.
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
Now add the onions slices. Then add the potato wedges.
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.
Once its boiling, add in Minced Garlic (1 Tablespoon), Gochugaru (1 Tablespoon), Sugar (1 Tablespoon), Honey (2 Tablespoons), Salt (2-3 big pinches).
Then let the potatoes boil away for 5 minutes - on a medium-low heat!
After 5 minutes, add in the fish cakes, soft-boiled eggs and the spring onions.
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.
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!