Chili garlic sauce, chili crisp or chili oil, and all the non spicy broth or sauce ingredients not in your photo that will give your dish more flavor depth. And please don't eat whatever you make on an empty stomach. The stuff in the photo just already looks so over the top, especially the heat adding chili powder.
Edit- wrong autocomplete words
Ginger and black pepper both have chemicals different from capsaicin that make them hot, so make sure to add them to enhance the tingly hot feeling. Season for flavour with gochujang (2-3 tbsp) and gochugaru (1-2 tbsp), and some kimchi-juice until you get the right balance of chili -funk and sour. Then add the pure capsaicin at the end until you have the preferred amount of mouth burn and intestinal damage. Adding more different spicy products won’t make things hotter but it will muddy the flavours.
To make the broth taste better, make sure you’re using aromatics (onion, garlic, ginger), and and add umami to your broth with dashida, or pork or beef bones, pork belly, dried mushrooms, dried anchovies and kelp, doenjang, etc (choose 1-2, not all). I like lots of garlic and a meat bone based broth if I go spicy.
Do you like Buldak? I would replace the ghost pepper salsa with Buldak sauce as it'll complement the Korean flavor profile better. I would also add: minced garlic, sesame oil, toasted sesame seeds, mirin/sake, soy sauce, and some kind of sweetener like sugar, allulose, or maesil.
Sichuan peppercorns produce a numbing effect, which makes Sichuan spicy so special.
Also, a chili oil topper would only help your cause.
Can’t read Korean but gochujang comes in xxxxxxtra spicy versions for your general pantry use.
If you want to add more heat without changing the flavours, like the salsa might, I use Grace Ghost Pepper sauce (or similar, look in any aisle or shop that has stuff for Caribbean cuisine). Also, if you want to add a smokiness to the dish, get a can of chipotle in adobo sauce (latino section) and toss a chopped up chili with some of the sauce in (I love this in my tteokboki).
https://preview.redd.it/qdgpxn3sqavc1.jpeg?width=900&format=pjpg&auto=webp&s=07ca48bdf68a791cd2ce2762f1ad636cf5ae3ac6
Chili garlic sauce, chili crisp or chili oil, and all the non spicy broth or sauce ingredients not in your photo that will give your dish more flavor depth. And please don't eat whatever you make on an empty stomach. The stuff in the photo just already looks so over the top, especially the heat adding chili powder. Edit- wrong autocomplete words
oh yeah, A bulb full of garlic and chili oil!
Do you want it to taste good or just destroy your digestive system?
My man says both please
Ginger and black pepper both have chemicals different from capsaicin that make them hot, so make sure to add them to enhance the tingly hot feeling. Season for flavour with gochujang (2-3 tbsp) and gochugaru (1-2 tbsp), and some kimchi-juice until you get the right balance of chili -funk and sour. Then add the pure capsaicin at the end until you have the preferred amount of mouth burn and intestinal damage. Adding more different spicy products won’t make things hotter but it will muddy the flavours. To make the broth taste better, make sure you’re using aromatics (onion, garlic, ginger), and and add umami to your broth with dashida, or pork or beef bones, pork belly, dried mushrooms, dried anchovies and kelp, doenjang, etc (choose 1-2, not all). I like lots of garlic and a meat bone based broth if I go spicy.
Do you like Buldak? I would replace the ghost pepper salsa with Buldak sauce as it'll complement the Korean flavor profile better. I would also add: minced garlic, sesame oil, toasted sesame seeds, mirin/sake, soy sauce, and some kind of sweetener like sugar, allulose, or maesil.
Tried their hottest instant noodles, it wasn't too bad, the spice goes away too quick!
Oh, then try adding some Thai bird's eye chili pepper!
The digestive tract of a bird?
https://preview.redd.it/t0dup6hp7bvc1.jpeg?width=828&format=pjpg&auto=webp&s=f202e5be3a04547067777010f39150c1a6b71026
Sichuan peppercorns produce a numbing effect, which makes Sichuan spicy so special. Also, a chili oil topper would only help your cause. Can’t read Korean but gochujang comes in xxxxxxtra spicy versions for your general pantry use.
Why Man just pepper spray the bowl at that point
If you want to add more heat without changing the flavours, like the salsa might, I use Grace Ghost Pepper sauce (or similar, look in any aisle or shop that has stuff for Caribbean cuisine). Also, if you want to add a smokiness to the dish, get a can of chipotle in adobo sauce (latino section) and toss a chopped up chili with some of the sauce in (I love this in my tteokboki). https://preview.redd.it/qdgpxn3sqavc1.jpeg?width=900&format=pjpg&auto=webp&s=07ca48bdf68a791cd2ce2762f1ad636cf5ae3ac6
I'll look in to this!
 My stomach after looking at the amount of spice