u/PomegranateMoney4826

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

Chinese-Korean here mixed, I love pork cutlet and rice but don’t really care for the semi-glaze sauce or Japanese curry varieties. I find the black bean sauce so much more comforting I make it Chinese-Korean style nice and glossy and thick, little oily, I add 1 tablespoon soy sauce, oyster sauce and sugar for depth (I do the pork and zucchini and onions and the essentials when making Jjajangbap or Jjajangmyeon) and it’s absolutely delicious the best thing for a bad day.