Ah, it’s not thinner—it’s stretched. On a cold night, the pot never leaves the flame, so the stock evaporates and we keep adding more. The ratio is one part gochujang to three parts anchovy stock, but the secret is you must stir it with a tired wrist. I learned this watching my ajumma’s pot for twelve hours straight, my own feet going numb on the ice. That pot has to serve a hundred people, so it must flow like a forgiving river, not cling like a secret.
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