I was wondering if you know how to make dduk gochi? I used to get it almost every day after classes, and it really hit the spot when it was cold out. I think it's all about the sauce they put on it--sweet and spicy, but tastes different from normal gochujang. It's really easy to make I think (just deep-fry the dduk on a skewer) but I really want to know how to make the sauce they brush on it. If you know, please post a recipe.