Budae jjigae base

Things this is cooked with in real recipes — strongest cue for partners on the plate.

• Tteokbokki sauce0.41
• Chunjang0.34
• Sukiyaki sauce0.33
• Crab mushroom0.32
• Pea shoot0.31
• Garland chrysanthemum0.31
• Wakame0.30
• Frog leg0.30
• Tom yum paste0.29
• Ssamjang0.29
• Kelp0.28
• Blood tofu0.28
• Snail rice noodle0.28
• Korean rice wine0.28
• Soybean sprout0.27
• Deer mushroom0.27
• Qingjiang fish0.27
• Hunan chopped chili0.27
• Guizhou sour soup0.27
• Korean bbq sauce0.27

Similar in both chemistry and recipe use — the most versatile lens.

• Tteokbokki sauce0.79
• Fish ball0.78
• Fish tofu0.78
• Kimchi0.77
• Hot pot base0.77
• Napa cabbage0.76
• Fried gluten ball0.76
• Soybean sprout0.75
• Fish cake0.75
• Luncheon meat0.75
• Gochujang0.74
• Sukiyaki sauce0.74
• Rice cake0.73
• Yu choy0.73
• Mala sauce0.73
• Dried tofu0.73
• Enoki mushroom0.72
• Crab mushroom0.72
• Glass noodle0.72
• Tofu skin0.72

Shares aroma compounds — best for direct substitutions.

• Tteokbokki sauce0.55
• Sukiyaki sauce0.50
• Fish tofu0.47
• Hot pot base0.45
• Fish ball0.43
• Fish sausage0.43
• Yu choy0.43
• Luncheon meat0.42
• Crab mushroom0.41
• Kimchi0.41
• Gochujang0.41
• Snail rice noodle0.39
• Buldak sauce0.38
• Blood tofu0.38
• Napa cabbage0.38
• Chunjang0.38
• Ssamjang0.38
• Konjac0.37
• Tom yum paste0.37
• Fried gluten ball0.37