Reply To: How to make sauce from Fire Chicken as condiment

Just use either dakgangjeong sauce or yangnyom tong dark sauce + more chili peppers. I do it for my son.
I boil down gochujang+soy sauce and blended garlic in a pan then simply add mulyeot (corn syrup) or salyeot (rice syrup) to a squeeze bottle.
Sometimes I use anchovy broth flavored w/ leek or green onion + gochujang + corn syrup and use it as a condiment to eat fried eomuk or fish cake or fried tteok (like in teokpokki )