½ cup waterOkay, I got the fermented bean paste and chile sauce mix from Nijiya, one of the local Japanese grocery stores (thanks KirkK for putting me on to that place). The paste looks like this:
½ cup sugar
¾ cup ssämjang (fermented bean paste and chile sauce)
2 tbsp usukuchi (light soy sauce)
1 tsp sherry vinegar
1 tsp toasted sesame oil
And looks like this when you squeeze it out:
Okay, so boil the water and sugar until they dissolve. Cool, and mix in the rest of the ingredients, stirring until dissolved.
Spicy and salty, this is really nice. Try it anywhere you'd put hot sauce. Yum.