Making Kimchi Jjigae spicier?

Is it as simple as adding more Gochugaru? I used 3 1/2 teaspoons for 2 cups of stock, which seems to be more than is usually suggested, and it still isn’t very spicy for me.

Will simply adding more make it spicier or will it change the flavor profile too much? Any advice is appreciated!

submitted by /u/Sevenfootschnitzell
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