1 packet Riken konbu dashi (dried kelp soup stock) or 2 tsp vegetable bouillon powder or paste
1/2 tbsp gochugaru (Korean red chili flakes)
2 cups hot water (I used alkaline)
1 1/2 tbsp gochujang (Korean red pepper paste)
1 tbsp soy sauce
1 tbsp agave
1/4 cup sake
1 tsp bottled minced garlic (1 clove if using fresh)
In a 2 cup glass measuring cup, add konbu dashi and gochugaru. Fill with hot water. Add in gochujang, soy sauce, agave, sake, garlic, and stir occasionally until gochujang slowly dissolves. Use 1 cup to season 12 oz Trader Joes beef-less ground beef or double recipe, add Korean rice cakes, and vegetables for tteokbokki.
Altered from https://www.youtube.com/watch?v=XkwyBNvJHZ0
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