The sauce
- Gochujang100 g
- Sugar10 g
- Gochugaru5 g
Dashi broth
- Water700 g
- Kombu20 g
- Bonito Flakes5 g
Step 1: Simmer dashi broth & make the sauce
Set a pan or pot over medium heat along with the water and kombu. Heat uncovered just until it starts to simmer, 10-12 minutes.
While the broth is coming to a , make the sauce. Mix the gochujang, gochugaru, and sugar in a bowl. Set aside.
For less spice, use less gochugaru.
Take the pan off the heat and stir in the bonito flakes. Let them steep for 3 minutes, then strain the dashi broth into a container, and return it to the pan.
Step 1: Simmer dashi broth & make the sauce
The sauce
- Gochujang100 g
- Sugar10 g
- Gochugaru5 g
Dashi broth
- Water700 g
- Kombu20 g
- Bonito Flakes5 g
Set a pan or pot over medium heat along with the water and kombu. Heat uncovered just until it starts to simmer, 10-12 minutes.
While the broth is coming to a , make the sauce. Mix the gochujang, gochugaru, and sugar in a bowl. Set aside.
For less spice, use less gochugaru.
Take the pan off the heat and stir in the bonito flakes. Let them steep for 3 minutes, then strain the dashi broth into a container, and return it to the pan.