Our family has also opened a Korean restaurant before. I am Korean because we Koreans pay attention to spicy, sour and sweet, so the first element is Korean chili sauce, the second element is vinegar, and the third element is sugar. In fact, most of the mixed dishes of us Koreans are similar, so we use dry mix.

For tofu (tofu skin), first thin the chili sauce with vinegar, then pour in the sugar and stir until it melts, then pour in and mix.