The components of this dish are stitched together with a sweet and spicy sauce made simply of water, sugar, and gochujang, the Korean fermented chile-soybean paste. Says Anita of the dark maroon condiment, "It’s one of the basics of Korean cooking. In the old days every Korean house had three pots in their backyard. One for the gochujang, one for the doenjang [fermented bean paste], and one for the soy sauce." Used widely in Korean cooking to marinate meats and flavor stews, gochujang can be purchased in Asian specialty stores including the national Korean chain, H Mart.