Korean Fire Noodle Sauce ratio/recipe?
Sorry for possibly a dumb question, but does anybody know a good ratio of ingredients to replicate the Korean Fire Noodle (Samyang Buldak Bokkeum) ramen sauce?
The ingredients seem simple enough (listed here)
Soup: Water, Soy Sauce, Sugar, Soybean Oil, Onion Powder, Pepper Powder, Pepper Seed Oil, Garlic Powder, Corn Powder, Food Starch Modified, Capsicum, Paprika, Black Pepper Powder, Chicken Curry Taste Base, Roasted Sesame, Roasted Laver
but I fail miserably at making things 'to taste' and with ratios etc. Even a Korean website would be fine (would attempt to translate).
I ask because I thoroughly enjoy them and would like to make my own!