This recipe features three chilli hits, so if you’re not a chilli diehard, back off with the fresh or dried chillies, or both. But whatever you do, don’t remove the gochujang paste, which gives the dish a wonderfully complex roasted flavour.

If you enjoy the chilli sauce, you could also try it with oysters and prawns.

This dish is delicious as part of a banquet, or served with steamed rice and greens.