A measuring spoon is about 8cc of rice used at home.
Put all the sauce in the fridge and mix it well
Please let it ripen for 24 hours.
Please refer to the weight of the seasoning below
Fine red pepper powder 7 spoons (4850g)
2 spoons of Cheongyang red pepper powder (14-15g)
1 spoon of glutinous rice flour (7g)
2 spoons of sugar (20g)
have beef in one's mouth 1 spoon (7g)
1 spoon of red pepper paste (30g)
1 spoonful of soy sauce (8g)
10 spoons of starch syrup (100g)
** Make sure to use a fine pepper powder and Cheongyang pepper powder
If you don't have it, you can just use the regular pepper powder.
**Please refer to the linked video if you need more photos and explanations. If you come to Duyul's YouTube channel, you can see more recipes and the latest recipes faster Thank you if you subscribe

600cc of water and 2 spoons of katsuobushi soup or anchovy soup
Please put in 16g. It's supposed to be anchovy broth
I'm busy, but if I make anchovy broth to do this, my body is tired
If you have broth, use that. If you don't, combine it like this.

Put all the seasoning that's matured for 24 hours in the water
Cut the carrots into 0.5cm thick pieces and add them.
You can skip the carrots, but the carrots cooked well in the sauce
It's good if you eat it with fish cake^^

When the sauce boils over high heat, stir it for 1 to 2 minutes
Stir-fry it and defrost 500g of rice cake
Add 100g of 2 slices of fish cake to your liking.
Since there's plenty of seasoning, 100g of rice cake and 2 to 3 pieces of fish cake
It's okay to add up to that's okay

Add rice cake and fish cake and lower the heat to the lowest
Stir once every 1 to 2 minutes and cook for 10 minutes.
That way, the sauce will be cut into the rice cake and fish cake
The fishy smell from the fish cake melts into the sauce

The thick seasoning is the best~
Even if you dip it in fried food or sundae, it's good, good, good