Heat a large pot to medium heat. Add 1 tablespoon sesame oil (or a neutral oil) and ground pork. Break apart ground meat into small bite-sized pieces. After a couple of minutes (once the pork is 80% cooked), add minced garlic. Stir until fragrant and meat is cooked through.

Remove the pork bits from the pot and set aside. Do not clean the pan and heat another tablespoon of sesame oil then add the diced red bell pepper, white onion, and jalapenos. Stir. Cover and let cook for 4-6 minutes.

Add soy sauce, gochujang and brown sugar to the pot and stir. After the brown sugar is dissolved, stir in the curry paste and mushrooms. Continue to sauté for a few minutes or until mushrooms begin to soften and take on a golden brown color. If the veggies begin to stick to the pan add a splash of rice wine vinegar to deglaze the pan.

Pour in the coconut milk and beef broth to the pot. Bring to a low boil, then add the dry udon Cover and let cook for a few minutes so you get chewy noodles. Use chopsticks to break apart the noodles if they’re sticking together (particularly important if you're using fresh udon noodles from Asian grocery stores).

Turn down to medium-low heat and put the ground pork back into the pot with the noodles and stir. Taste the curry and adjust the spice as needed. I added ½ tablespoon of red pepper flakes as I like the heat!

Serve into bowls and garnish with fresh green onion, red pepper flakes, jalapeño slices and pinch of fresh cilantro pieces. Enjoy!