I have only seen tteokbokki in videos, but I expected the sauce to be thick, like our Maharashtrian *saar* or a rich tomato gravy. Perhaps the street vendors keep it thin to serve quickly and coat many sticks? In my garden, I know a concentrated base—like my tomato pulp—gives more control; watering it down is for haste. So I would guess their gochujang to stock ratio is less than one would use at home.
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