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Cook the mince - heat a ddukbaegi or small saucepan with a splash of oil. pan-fry the marinated pork mince until fully cooked, then remove and set aside.
Sauté aromatics - add a bit more oil if needed, then throw in the minced shallot and the white parts of the spring onion. Stir-fry for around 10 seconds before adding the garlic and frying for another 30 seconds.
Cook the paste - add the gochujang, peanut butter, hoisin then mix everything together and fry for 1–2 minutes until it becomes a thick, glossy paste before adding in the curry powder.
Bring broth to a boil - pour in the chicken broth, coconut milk and season with light soy sauce, lime juice and sugar. taste and adjust to liking.
Cook lobster balls - reduce broth to a simmer before adding in the lobster balls. cover and cook for 4 minutes.
Cook noodles - uncover, add in the noodles then cover again, and cook for about 3 minutes (slightly less than packet instructions if using a ddukbaegi - it keeps cooking off-heat, cook for longer is using a different).
Add toppings and enjoy - uncover and top with the cooked pork mince, coriander, green parts of the spring onion, soft-boiled egg, crispy onions and a drizzle of chilli oil.