Add sesame oil, grated garlic and ginger, and finely chopped scallions into a small frying pan or pot, stir together well with a spatula, and then turn on the heat.
Use a high heat until the oil heats up, then reduce to a medium heat, and heat up the herbs until fragrant. You mustn't burn it, but do make sure to cook until golden brown.
Reduce to a low heat, and add in the both kinds of powdered chili pepper. It will burn easily once you add it in, so be careful. Saute it slowly and thoroughly until it is no longer powdery and has blended together.
Add in the sugar, mirin, soy sauce, and sesame, bring to a quick boil, and then turn off the heat. Store in a sterilized container once it cools.
I blended 2 types of powdered cayenne pepper together this time, but you can use whatever you have at hand if you don't have these. However, blending it brings out the complexity, so I recommend it.
Add it to gum tang soup or samyetang to give them a little kick. You can also add it to watered-down ponzu sauce. Of course it will level up a Korean stew by adding it in as well.
You can easily make yukhoejang soup if you have some dadaeki handy. Recipe ID: 1696377.
Story Behind this Recipe
I got a request to make this from Mamincho... I learned a lot. Once I looked it up, I learned that dadaegi comes from the Japanese cooking word "Tataki"!
This is tasty with yan nyong jiang or samjang, but if you add it to soup along with salt it will become too salty... I made this recipe while keeping that in mind, and greatly reduced the amount of salt and sugar. Please adjust the amount of soy sauce and sugar to suite your tastes.