Baek Jong-won's All-Purpose Seasoning Dakgalbi

Recipe 🍳

Cooking tips 💡

• It's best to let the seasoning mature in the refrigerator for at least 3 hours, or preferably more than half a day, after making it, rather than using it immediately. This allows the gochugaru to soften and the garlic flavor to meld, resulting in a much deeper taste.
• Adding a very small amount of minced ginger, about one-tenth the amount of garlic, to the seasoning will bring out the sophisticated flavor characteristic of professional dakgalbi.
• Household frying pans are thinner than the griddles used for dakgalbi, so the seasoning can burn quickly. Adding a little water intermittently to create steam and cook the ingredients thoroughly is the absolute secret to success. (You can tell your guests it's a special broth.)
• If you plan to add rice cakes, udon noodles, or fried rice later, it's best to make the seasoning slightly saltier than you think necessary when mixing initially, so the final taste will be just right.