I know that I call this Chinese, but then use a Korean ingredient in it. Just roll with me. The end result tastes (at least in my opinion) must more like a dish at your favorite Chinese joint rather than something that came out of a Korean kitchen. I will say that you’ll probably need to hit up your Asian grocery store for a few of the items, though I have seen more of the bigger grocery stores carrying most of these ingredients.
You can add your favorite veggies to this. The first time I made this, we added broccoli. The next time, we had run out of broccoli but we did have mushrooms and bell peppers. So naturally, in they went. We also add quite a bit of spice. We didn’t find it to be a burn your mouth off type of spice, but more of a nice slow burn. However, if spice isn’t your thing, then you can even take out the pepper flakes and add less of the gochujang.
The only thing I wouldn’t change is the soy sauce. You really do need to find a light and a dark (which I think is the regular kind). Light does not equal low sodium. It’s mostly a color difference and gives the dish a deeper flavor. Using only the regular soy sauce makes the dish overly salty and too heavy. Out of everything, finding the light soy sauce might be the hardest. I never would have thought to use this had I not come across the blog The Woks of Life. It’s a super awesome blog by a cute Chinese-American family. The mom, dad, and two daughters all contribute recipes which look amazing. If you like Chinese food (though they do have more than just that), I highly recommend checking out their site.