How do I get the right heat/spicyness level for Korean Fried Chicken sauce?

Hey everyone, I need help with my Korean Fried Chicken sauce!

I can get the sweetness just right, but the spice level never hits like it does at Korean restaurants. I use gochujang, gochugaru, garlic, honey/sugar, etc., but something is missing. It gets spicy, but it lacks that deep, flavorful heat I love when I order KFC from a good Korean place.

What am I doing wrong? Are there specific brands of gochujang or gochugaru that work better? Am I missing an ingredient like vinegar or a special oil?

Thanks for any help!

submitted by /u/travelquestions12345
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