Add your potatoes to a pot and cover with water. Bring to a slow boil for 10 minutes.
Cover and turn off the heat, let sit for an hour or so.
Drain and let the potatoes dry.
When ready to cook the dish peel the potatoes and cut into chunks.
Make the sauce
Mix together 4 Tablespoons gochujang, 1 Tablespoon doenjang, 1 teaspoon plum syrup, 1 teaspoon brown sugar, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 3 chopped green onions and 1/8 teaspoon white pepper.
Mix everything and set aside.
To a pan on medium to medium high heat add 1 Tablespoon of oil and brown the first batch of potatoes, remove and set aside.
Add half a Tablespoon of oil and cook the next batch of potatoes and set them aside.
After cooking the potatoes add 1/2 teaspoon of oil to your pan and cook the zucchini, mushrooms and asparagus stems for 3 minutes. Do not add any more oil. If the pan starts to get dry just splash a few drops of water or veggie broth.
Add the rest of your veggies (except the asparagus tops and potatoes) and cook until the onions start to get soft.
Add your seitan, sauce and asparagus tops. Stir in the sauce. Cook for three or four minutes