What's the big sauce? What can be used instead?

It is a kind of seasoning powder with Yanji characteristics and is widely used in Yanbian Korean Autonomous Region.

Many restaurants use it to flavor and stew beef, which will be very strong. My daughter-in-law bought it once, and the effect was not satisfactory. It is speculated that other restaurants use other ingredients besides this seasoning.

So I advise you to use it less.

Try to make it original. Ha ha.

You can use sparerib essence, chicken essence, Chili powder and a little pepper, and tomato juice can also bring out a Korean flavor.