Add oil to a hot wok over a medium heat. Add the chopped shallots. Stir-fry for 2-3 minutes.
Add the minced garlic. Mix well and stir-fry until the shallots and garlic begin to brown, around 3-4 minutes.
Add dark brown sugar, water, fish sauce, light soy sauce & gochugaru red pepper flakes. Mix well and stir-fry for 2 minutes.
Add 1/2 teaspoon tamarind paste. Mix well and stir-fry for a further 1 minute until aromatic. Set aside to cool completely.