Combine 700g water, 10g anchovies, and 5g dashima in a pot.
Simmer the anchovy-dashima broth for 10 minutes, then strain.
In a large pan, combine the strained broth, 75g gochujang, 15g gochugaru, 20g soy sauce, 25g sugar, and 10g garlic.
Sesli anlatım, porsiyon ayarı ve daha fazlası
