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Add half the oil to a wok or saucepan over a medium heat. Once hot, add the beef and cook until browned all over. Add the whizzed chillies and cook until the bubbles die down.
Add the doenjang, mix well, then add the gochujang. Stir in the chicken powder and sugar, along with the remaining oil. Cook slowly for around 8-10 minutes or until the sauce has a deep, dark and rich colour.
Stir in the sesame seeds and chilli flakes and leave to cool to room temperature before serving.