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I add 1-2 tablespoons sesame oil and stir fry my kimchi and pork until you get the little black burn bits just a little and I add 1 tablespoon of sugar, however much kimchi I like, 1 tablespoon anchovy stock (fish sauce here anchovies) 3-4 tablespoons Gochujang and 1-2 teaspoons of minced garlic and 2 teaspoons gochugaru (fine not course for soups) I then let this bubble a little 3-4 minutes well stirring before adding 2 cups of water and I let it simmer and reduce for 20-25 minutes Grew up eating Korean food all my life submitted by /u/PomegranateMoney4826 |
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