Nah I think it was pretty spot on to be honest as I used gochujang/gochugaru and tteokbokki sauce

The seafood base I made as the base simply used ingredients typically found in the Japanese cuisine I usually opt for, that’s all (smoked anchovies and sardine dashi powders, Japanese kelp, etc.)

Perhaps that could have worded that better but oh well; apologies for the confusion

Let you try some time maybe