Baek Jong-won's All-Purpose Seasoning Sauce Dakgalbi

Cooking tips 💡

• Rather than using the sauce immediately after making it, let it mature in the refrigerator for at least 3 hours, preferably half a day or more, so the gochugaru softens and the garlic flavor blends, giving a much deeper taste.
• Adding just a tiny amount of minced ginger, about 1/10 of the garlic amount, to the sauce brings out the premium flavor characteristic of professional dakgalbi restaurants.
• Home frying pans are thinner than the iron griddles used in dakgalbi restaurants, so the sauce can burn quickly. The absolute secret to success is to add water little by little in between to cook the inside through the steam effect. (You can tell your guests it's a secret broth.)
• If you plan to add rice cakes, udon noodles, or fried rice later, add enough sauce when mixing initially so that it tastes slightly salty, and the seasoning will be just right.

Recommended for 🙋

• ⭐Those who want to master various spicy dishes such as dakgalbi, jeyuk bokkeum, and tteokbokki with one seasoning sauce.
• ⭐Those who have struggled with vegetables not cooking and only the sauce burning every time they grill dakgalbi at home.
• ⭐Those who want to serve a splendid and hearty main dish for a weekend dinner with a fail-proof golden ratio seasoning.