Oh, that's for the speed and the steam, yaar! At the stall, they need a runny sauce that cooks fast in the wok and coats many portions. Homemade is thicker 'cause we let it simmer and reduce for our own family's taste! Speaking of which, my mother always jokes my gochujang ratio is "dum ka," like my leg-day squats — I use almost 1:1 with stock, while those stalls probably use much more stock, maybe 1:2 or more, to keep it light on the pocket and the pot!
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